Ingredients

Preparation time: 5 minutes plus baking time
Yield: 10-12 servings

1 package (2 lb.) frozen hash brown potatoes, partially thawed
1 container (16 oz.) sour cream
2 cups (8 oz.) Cheddar cheese, grated and divided
1 cup (4 oz.) Monterey jack cheese, grated
1 medium onion, chopped
1/2 cup green bell pepper, chopped
1 jar (2 oz.) chopped pimiento, drained
1 tablespoons chicken-flavor instant bouillon

Directions

In large bowl combine all ingredients except 1/2 cup cheddar cheese; mix well. Turn into greased 9-by-13-inch pan. Bake 55-60 minutes or until potatoes are tender. Top with remaining cheese; bake 3-5 minutes more or until cheese melts. Let stand 5 minutes and serve.

Each serving contains 430 calories; 33 gm fat; 249 mg sodium; 46 mg cholesterol.