Easy Cheese Potatoes

Name: Easy Cheese Potatoes
Ingredients: 1 (2 lb.) pkg. frozen hash brown potatoes, partially thawed; 1 (16 oz.) container sour cream; 2 c. (8 oz.) shredded Colby cheese; 1 c. (4 oz.) shredded Monterey Jack cheese; 1/2 c. chopped onion; 1/2 c. chopped green bell pepper; 1 (2 oz.) jar sliced pimientos, drained; 1 Tbsp. Wyler's chicken flavor instant bouillon

8 ingredients

8 steps

Ingredients

1 (2 lb.) pkg. frozen hash brown potatoes, partially thawed
1 (16 oz.) container sour cream
2 c. (8 oz.) shredded Colby cheese
1 c. (4 oz.) shredded Monterey Jack cheese
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1 (2 oz.) jar sliced pimientos, drained
1 Tbsp. Wyler's chicken flavor instant bouillon

Directions

1

Preheat oven to 350°.
2

In large bowl, combine all ingredients except 1/2 cup Colby cheese; mix well.
3

Turn into buttered 13 x 9-inch baking dish.
4

Bake 55 to 60 minutes or until potatoes are tender.
5

Top with remaining cheese; bake 3 to 5 minutes or until cheese melts.
6

Let stand 5 minutes.
7

Refrigerate leftovers.
8

Makes 6 to 8 servings.