Ingredients
2
cups shredded Cheddar cheese (8 oz)
1
cup Old El Paso™ Thick ’n Chunky salsa (any variety)
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
Preparation
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.
In small bowl, mix bread crumbs and melted butter. Sprinkle over potatoes.
Bake 45 to 60 minutes or until cheese is melted and potatoes are tender.
