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Hash Brown Potato Casserole

By Linda Larsen, About.com

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

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