 Fiesta Potato Bake
Makes 6 servings
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Ingredients
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1
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package (32 ounces) frozen southern-style hash brown potatoes
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1-1/3
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cups French's® French Fried Onions, divided
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2
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cups (8 ounces) shredded Cheddar or Monterey Jack cheese, divided
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1
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can (10-3/4 ounces) condensed cream of celery or chicken soup
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2
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cans (4-1/2 ounces each) chopped mild green chilies, undrained
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1
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cup sour cream
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2
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eggs, beaten
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2
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tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
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Prep Time
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10 minutes
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Cook Time
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48 minutes
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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.
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2. Bake, uncovered, 45 minutes or until potatoes are cooked and mixture is set.
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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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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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