"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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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