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Triple Cheese Potato Casserole
This triple cheese potato casserole is made with three different types of cheese, sour cream, and hash brown potatoes.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Course:
Main
Cuisine:
American
Keyword:
potatoes
Servings:
4
Author:
Laura Warnke
Ingredients
2
10-1/2 ounce Cans
Cream of Chicken soup
1
Cup
sour cream
1/2
Teaspoon
pepper
3/4
Cup
sliced green onions
3/4
Cup
shredded sharp Cheddar cheese
3/4
Cup
shredded Swiss Cheese
3/4
Cup
grated Parmesan cheese
1
30-32 ounce package
frozen hash brown potatoes
2
Ounces
diced pimientos
Instructions
Preheat oven to 375 degrees.
In a large mixing bowl, combine the soup, sour cream, and pepper. Blend well.
Stir in the onions, all three cheeses, hash brown potatoes, and pimientos.
Spoon into an 8" x 8" greased glass baking dish in an even layer.
Bake uncovered @ 375 degrees for 60 to 75 minutes or until bubbling and golden brown.
Let stand 5 minutes before serving.
Notes
You can double this recipe if you wish. Just double all ingredients and use a 13" x 9" pan.