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Hashbrown Casserole

1 large bag frozen country style hashbrowns
1 can cream of chick, celery or mushroom soup
3 Tbsp. sour cream (fat free works well also)
2 eggs or equivalent egg beaters
1 onion
1 8 oz bag shredded cheese of your liking
1 green pepper or sm. can green chiles, if desired
1 sm. jar pimentos or 1/3 c. chopped red pepper, if desired
3 Tbsp. melted butter (not necessary, does add flavor and browning)

You can either add garlic powder, oregano, paprika and pepper or
Use one of the new shredded cheeses that have Italian or taco
seasoning, whatever you like. Can omit the oregano and add poultry
seasoning or thyme, if serving with chicken.

Mix all ingredients loosely and spread into greased or PAM'd 9x13
baking dish. Cover. Cook at 375 for 30 minutes, then 10 more
uncovered. For presentation, you can cut the peppers into rings
along the top. This is a very flexible dish that can be alternated
to your personal taste. If you add any vegetable which creates
liquid when baked, omit one egg and cut butter in half.


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