package (32 ounces) frozen southern-style hash brown potatoes
1-1/3
cups French's® French Fried Onions, divided
2
cups (8 ounces) shredded Cheddar or Monterey Jack cheese, divided
1
can (10-3/4 ounces) condensed cream of celery or chicken soup
2
cans (4-1/2 ounces each) chopped mild green chilies, undrained
1
cup sour cream
2
eggs, beaten
2
tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
Prep Time
10 minutes
Cook Time
48 minutes
1. Preheat oven to 400°F. Layer potatoes, 2/3 cup French Fried Onions and 1 cup cheese in 3-quart shallow casserole. Combine soup, chilies, sour cream, eggs and Frank's RedHot Sauce in medium bowl. Pour over potatoes; stir.
2. Bake, uncovered, 45 minutes or until potatoes are cooked and mixture is set.
3. Sprinkle with remaining 1 cup cheese and 2/3 cup onions. Bake 3 minutes or until onions are golden. Garnish with diced pimiento, if desired.
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