"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
2 cans of Cream of Chicken Soup (10 3/4 oz.) 1 8 ounce carton sour cream 1/2 tsp pepper 1 to 1/2 tsp salt or to taste 1 to 1/2 tsp garlic powder---(not garlic salt) 1 package frozen hash brown potatoes (30 to 32 oz size) 3/4 cup of thin sliced green onion 1 jar of diced pimientos (2 oz) 3/4 cup of shredded sharp cheddar cheese 3/4 cup of shredded swiss cheese 3/4 cup of shredded parmesan cheese
8X8 pan, spray with Pam Pre-heat oven to 375
combine soup, sour cream, pepper, salt, and garlic in large bowl. Stir in potatoes, onions, pimientos, cheddar and swiss cheese. Mix well. Spoon into baking pan in an even layer. Sprinkle parmesan cheese on top. Bake 1 1/4 hours uncovered at 375 until golden brown.
I like to use a full cup of cheddar and swiss cheese and 1/2 to 3/4 cup of parmesan.
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