This simple and classic recipe is perfect for brunch or a last minute supper.
Prep Time: 25 minutes
Cook Time: 55 minutes
Ingredients:
- 1 Tbsp. olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 26 oz. pkg. frozen hash brown potatoes
- 10 oz. can cream of mushroom soup
- 1 cup milk
- 1 cup shredded Cheddar cheese
- dash hot sauce
- 2 Tbsp. grated Parmesan cheese
Preparation:
Preheat oven to 350 degrees. In large skillet, heat olive oil and saute onion and green pepper 3-4 minutes, stirring frequently, until tender. Add frozen hash brown potatoes and condensed mushroom soup. Stir in milk and cheese. Add hot sauce to taste. Cook and stir for 5 minutes.
Pour into a greased 2 quart casserole dish, sprinkle with Parmesan cheese, and bake at 350 degrees for 50-60 minutes until bubbly and light golden brown. You can make this dish ahead of time, cover and refrigerate for 24 hours before baking. Increase baking time by 10-15 minutes if refrigerated first. 6 servings
