2 cans (10 3/4 oz) cream of chicken soup 1 (8 oz) container sour cream 1/2 tsp pepper 1 (30 to 32 oz) frozen hash brown potatoes 3/4 c sliced green onions 1 (2 oz) jar diced pimientos 3/4 c shredded sharp cheddar cheese 3/4 c shredded swiss cheese 1/4 c grated parmesan cheese
Preheat oven 375º Combine soup, sour cream and pepper in large bowl; blend well. Stir in potatoes, onions, cheddar cheese, swiss cheese. Spoon into 8 x 8 pan. Sprinkle with parmesan cheese. Bake uncovered 1 hr to 1 1/4 hrs or until bubbling and golden brown.
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