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Hash Brown-Cheese Bake

Photo: Tina Cornett; Styling: Mary Lyn Hill
Yield 6 to 8 servings

Ingredients

  • 1 (20-ounce) package refrigerated shredded hash browns
  • 1 (10 3/4-ounce) can CAMPBELL'S Condensed Cream of Celery Soup or 98% Fat Free Cream of Celery Soup
  • 1 (8-ounce) container sour cream
  • 1 (2-ounce) jar diced pimiento, drained
  • 1/2 cup (2 ounces) shredded Parmesan cheese
  • 1 cup (4 ounces) shredded sharp Cheddar cheese, divided

How to Make It

  1. Combine first 5 ingredients and 1/2 cup shredded Cheddar cheese; spoon mixture into a lightly greased 13- x 9-inch baking dish.

  2. Bake at 350° for 40 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese, and bake 5 more minutes.

  3. For Hash Brown-Ham-Cheese Bake, stir in 2 cups chopped cooked ham.