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Prep 10min
Total1hr10min
Servings8
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Ingredients
2
cups shredded Cheddar cheese (8 oz)
1
cup thick & chunky salsa
1/2
cup finely chopped onion
1/2
cup sour cream
1
can (10 3/4 oz) condensed Cheddar cheese soup
1/2
teaspoon pepper
1
bag (24 oz) frozen hash brown potatoes (about 8 cups), thawed
1/2
cup unseasoned dry bread crumbs
1/4
cup butter or margarine, melted
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Steps
1
Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish or pan. In large bowl, mix cheese, salsa, onion, sour cream, soup and pepper. Add potatoes; mix well. Spread in baking dish.
2
In small bowl, mix bread crumbs and melted butter. Sprinkle over potatoes.
3
Bake 45 to 60 minutes or until cheese is melted and potatoes are tender.
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Bump up the heat in this yummy potato dish by using hot salsa and Mexican cheese blend.
This national contest-winning recipe was created by Shannon Fountain of Winooski, VT.
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