This recipe for Triple Cheese Potato Bake, by Jill Backstrom, is from Our Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans cream of chicken soup 8 oz sour cream 1/2 tsp. pepper 1 package (30-32 oz) frozen southern style hash browns 3/4 cup sliced green onions 3/4 cup shredded sharp cheddar cheese 3/4 cup shredded swiss cheese 1/4 cup grated parmesan cheese
Preheat over to 375º Combine soup, sour cream, and pepper in large bowl; blend well Stir in potatoes, onions, cheddar cheese, and swiss cheese Sprinkle parmesan cheese on top Bake uncovered approximately 1 hour or until bubbling and golden brown
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