Ingredients
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26 ounces shredded frozen hash brown potatoes
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1 (10 1/2 ounce) can cream of chicken soup
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1 cup sour cream
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1/2 cup chopped onion
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1 (2 ounce) jar diced pimentos, drained
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1/2 teaspoon salt
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1 cup fresh breadcrumb
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2 tablespoons margarine, melted
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1 (2 7/8 ounce) can French-fried onions
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1 1/2 cups shredded monterey jack pepper cheese
Instructions
- Preheat oven to 350°F.
- In large bowl, combine all ingredients except breadcrumbs, butter and french fried onions; mix well.
- Spread into ungreased 2-quart casserole dish.
- Toss bread crumbs with butter; sprinkle over casserole.
- Bake at 350°F for 30-45 minutes or until bread crumbs are golden and mixture is bubbly.
- Sprinkle french fried onions over casserole.
- Bake 5 minutes longer or until onions are golden.
- Will keep in a warm oven, covered.