A wonderful breakfast dish and can easily be served for lunch or dinner.
Make it ahead of time. Simply mix together, cover, refrigerate and bake
1 bag Shredded Hash Brown Potatoes
1 can Campbells Southwest Style Pepper Jack Soup
1/2 can milk
8 oz carton sour cream
2 T. olive oil
½ cup Hormel Bacon Pieces (not bacon bits)
1 cup shredded Monterrey Jack and Colby Cheese
1 cup shredded Monterrey Jack and Colby Cheese (for topping)
No nutrition information available
Pour frozen hash browns into greased 9 x 13 baking dish.
In a large mixing bowl, mix the next five ingredients gently.
Pour over hash browns, sprinkle remaining cup of cheese on top and bake in preheated 400 degree oven for 40 minutes.
Let set 10 minutes before serving.