TRIPLE CHEESE POTATO BAKE

This is a recipe from an old magazine clipping.

2 cans (10 3/4 0z ea) cream of chicken soup
8 oz sour cream
1/2 tsp pepper
1 pkg (30 to 32 oz) frozen hashed brown potatoes
3/4 cup sliced green onions
1 jar (2 oz) diced pimentos
3/4 cup shredded Sharp Cheddar cheese
3/4 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees. Grease a 13x9-inch baking dish and set aside.

Combine soup, sour cream, and pepper in a large bowl; blend well. Stir in potatoes, onions, pimentos, Cheddar and Swiss cheeses. Spoon mixture into the prepared baking dish. Spread out into an even layer and sprinkle Parmesan cheese over the top. Bake, uncovered approximately 1 hour or until bubbly and golden brown.

 Note: File Photo