Potatoes and cheese - the two foods go together so well that I'm sure you can think of several combinations right off the top of your head. I know I can.
The following recipe for festive three cheese potato bake is a true crowd pleaser. As the name states, it's perfect for a holiday side dish. And, the combination of Swiss, cheddar and Parmesan give the casserole a tangy kick. I like serving leftovers with eggs for breakfast.
Here's the delectible recipe:
Reynolds Wrap Non Stick Foil
2 cans cream of chicken soup, undiluted
1 container (8 oz) of sour cream
½ teaspoon black pepper
1 package frozen hash brown potatoes
¾ cup sliced green onions
1 jar diced pimientos, drained
¾ cup shredded sharp cheddar cheese
¾ cup shredded Swiss cheese
¼ cup grated Parmesan cheese
PREHEAT oven to 400°F. Line a 13x9x2-inch baking pan with Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food; set aside.
COMBINE soup, sour cream and pepper in a large bowl; blend well. Stir in potatoes, onions, pimientos, Cheddar cheese and Swiss cheese. Spoon into foil-lined pan in an even layer; sprinkle with Parmesan cheese.
BAKE 45 minute to 1 hour or until bubbling and golden brown.
SERVE immediately or cool 25 to 30 minutes; cover with non-stick foil (dull side toward food) and freeze, if desired.
REYNOLDS KITCHENS TIP: To reheat, thaw covered in refrigerator. Preheat oven to 350°F. Bake 45 minutes to 1 hour or until heated through. Remove foil after 30 minutes heating time.
Moms, what are your favorite holiday side dishes?