Easy Cheesy Hash Brown Casserole

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5 cups frozen hash browns

2 cups frozen peppers and onions

1 cup sour cream

1 cup Price’s Pimento Cheese Mayo Spread

1 cup mozzarella cheese shreds

1/2 cup mayo

 

Microwave hash browns and peppers/onions in microwave safe bowl (sprinkle with small amount of water) until completely tender.

Drain completely, leaving in bowl.

Mix sour cream, both cheeses and mayo in separate bowl.

Combine both bowls and pour into 1 1/2 quart baking dish.

Bake at 350 for 30 minutes, stirring once half way through.

Season to taste with salt and pepper. I like Perfect Pinch Bell Pepper and Roasted Garlic.

 

Easy Scalloped Potatoes with Bell Peppers

2 cups frozen peppers and onions

1/2  cup margarine

1/2 cup sour cream

2 cans sliced new potatoes, drained

1 cup Velveeta shreds

1 cup mozzarella shreds

Microwave peppers and onions for 1 minute or so until defrosted.

Pat dry with paper towel.

Melt margarine in microwave.

Stir in sour cream and peppers to melted margarine, blending well.

Layer one can of potatoes in glass casserole dish, topping  with 1/2 of above melted mixture.

Sprinkle with 1/2 cup of each cheese.

Layer next can of potatoes, topping with remaining melted ingredients, then both cheeses.

Bake at 350 for 40 minutes.