Ingredients
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10 3/4 ounces cream of chicken soup, with herbs
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3/4 cup milk
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28 ounces loose-pack frozen hash browns with onions and peppers, thawed
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1 cup smoked gouda cheese, 4 ounces finely shredded
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1 cup provolone cheese, 4 ounces finely shredded
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8 ounces cream cheese, cubed
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2 teaspoons dried chives, crushed
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1/2 teaspoon black pepper
Instructions
- In a very large bowl whisk together soup and milk.
- Stir in potatoes, gouda cheese, 1/2 cup of provolone cheese, cream cheese, chives, and pepper and spoon into a greased 2-quart casserole.
- Bake in a 350 degree oven, covered for 40 minutes.
- Uncover, stir mixture, and sprinkle with remaining provolone cheese. Leave uncovered and bake for approximately 30 minutes more or until top is golden brown and potatoes are tender.
- Let stand 10 minutes before serving.