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Categories:Viewed: 132 - Published at: 9 years ago
Ingredients
- 1 (2 lb.) pkg. frozen hash brown potatoes, partially thawed
- 1 (16 oz.) container sour cream
- 2 c. shredded Colby cheese
- 1/2 c. chopped onion
- 1/2 c. chopped green bell pepper
- 1 (2 oz.) jar sliced pimientos, drained
- 1 Tbsp. chicken flavor instant bouillon
Method
- Preheat oven to 350°.
- In
- large bowl, combine all ingredients except 1/2 cup Colby cheese; mix well.
- Turn into buttered 13 x 9-inch baking dish.
- Bake 55 to 60 minutes or until potatoes are tender.
- Top with remaining cheese.
- Bake 3 to 5 minutes or until cheese melts.
- Let stand 5 minutes.
