"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Cheesy Potatoes Recipe

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This recipe for Mexican Cheesy Potatoes, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, June 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz) container sour cream
1 can cream of chicken soup
1 can (4.5 oz) chopped green chiles
1/2 cup chopped onion
1 bag (32 oz) southern style diced hash brown potatoes
2 cups Mexican cheese
1 cup shredded Monterey Jack cheese
1 cup shredded mozzarella cheese
2 cups crushed tortilla chips

Directions:
Directions:
Heat oven to 350.

Spray 13 x 9 baking dish with cooking spray.

In large bowl, mix sour cream, soup, green chiles and onion. Stir in hash browns. Fold in cheeses; pour into baking dish.

Bake 1 hour until mixture is bubbly. Sprinkle with crushed chips; bake 5 minutes more.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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