Ingredients:
8 ounces shredded cheddar cheese ( 2 cups)
1 cup old el paso thick ‘n chunky salsa
1/2 cup finely chopped onions
1/2 cup sour cream
1 (10 3/4 ounce) cans condensed cheddar cheese soup
1/2 teaspoon pepper
1 (24 ounce) packages frozen hash brown potatoes, thawed
1/2 cup plain breadcrumbs
1/4 cup butter or 1/4 cup margarine, melted
Directions:
Heat oven to 350 F.
Grease 13×9-inch (3-quart) baking dish or pan.
In large bowl, combine cheese, salsa, onion, sour cream, soup and pepper; mix well.
Add potatoes; mix well.
Spread in greased dish.
In small bowl, combine bread crumbs and butter; mix well.
Sprinkle over potatoes.
Bake at 350 F.
for 45 to 60 minutes or until cheese is melted and potatoes are tender.
Servings: 8
Time preparation: 10 min.
Time total: 70 min.