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Triple Cheese Potato Bake Recipe

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

Contributor:  
Contributor:  
Shannon Baldwin
Added: Saturday, June 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Personal Notes:
Personal Notes:
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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