Triple Cheese Potato Bake

Triple Cheese Potato Bake

  • Course: Side Dish

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Ingredients

  • Reynolds Wrap® Pan Lining Paper
  • 2 cans (10 3/4 oz. each) cream of chicken soup
  • 1 container (8 oz.) sour cream
  • 1/2 teaspoon pepper
  • 1/2 cup sliced green onions
  • 2 tablespoons chopped roasted red pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1 package (30 to 32 oz.) frozen hash brown potatoes

Directions

Step 1

PREHEAT oven to 350°F.

Step 2

LINE a 13x9x2-inch baking dish with Reynolds Wrap Pan Lining Paper with parchment paper side toward food. Crimp Pan Lining Paper around rim of pan; set aside.

Step 3

COMBINE soup, sour cream and pepper in a large bowl; blend well. Add onions, red pepper, cheddar cheese, Swiss cheese and 1/4 cup Parmesan cheese. Stir in potatoes. Spoon mixture into lined pan in an even layer; sprinkle with remaining Parmesan cheese.

Step 4

BAKE uncovered 1 to 1 1/4 hours or until bubbling and golden brown.

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