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Pepper Jack-Potato Casserole

Yield Makes 4 to 6 servings

Ingredients

  • 1 (30-ounce) package frozen shredded hash browns
  • 1 (8-ounce) package Monterey Jack cheese with peppers, shredded
  • 1 teaspoon minced garlic
  • 1 1/2 cups milk
  • 1 (10 3/4-ounce) can cream of chicken soup, undiluted
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

How to Make It

  1. Combine hash browns and next 2 ingredients in a large bowl.

  2. Stir together milk and next 4 ingredients; pour over hash brown mixture. Pour into a lightly greased 13- x 9-inch baking dish.

  3. Bake at 350° for 45 to 50 minutes or until bubbly.