2 (10 3/4 oz) cans cream of chicken soup 1 (8 oz.) sour cream 1 (30 to 32 oz) pkg. frozen hash brown potatoes 3/4 cup sliced green onions 3/4 cup shredded Cheddar cheese 3/4 cup shredded Swiss cheese 1/4 cup grated Parmesan cheese Salt and Pepper to taste
Preheat oven to 375ºF. Combine soup, sour cream, and salt and pepper in large bowl. Stir in potatoes, onions, Cheddar cheese, and Swiss cheese. Spoon into pan; sprinkle with Parmesan cheese. Bake, uncovered, for 1 to 1 1/2 hours or until bubbling and golden brown. Remove from pan and allow to cool several minutes.
Can freeze the leftovers or even prepare a day early and bake when needed.
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