Ashley Caldwell/H.G. Hill Food Stores

Monday, March 5, 2001 - Recipe #2673


2lbs frozen hashbrowns

1 t salt

1 t pepper

1 can cream of potato soup

2 c sour cream

2 c shredded cheddar cheese

1 onion, chopped

1 green pepper, diced

1 small jar diced pimientos

Directions: In a small bowl, mix soup and sour cream. Stir in salt and pepper. In a large bowl, combine hashbrowns, cheese, chopped onion, green pepper, and pimientos. Stir in soup mixture. Mix well. Bake in a 9x13-inch lightly greased dish for 45 minutes at 350.

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