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Triple Cheese Potato Bake Recipe

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This recipe for Triple Cheese Potato Bake, by , is from The Kinsella Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Noelle & Steve Driver
Added: Saturday, May 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
Preheat oven to 375F. 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.

Personal Notes:
Personal Notes:
Can freeze the leftovers or even prepare a day early and bake when needed.

 

 

 

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