Lunch: Easy Cheesy Salsa Potatoes

Classic frozen hash browns, soup and cheese casserole gets a flavor kick from salsa.

Ingredients

8 oz. (2 cups) shredded Cheddar cheese
1 cup Old El Paso™ Thick 'n Chunky Salsa
1/2 cup finely chopped onion
1/2 cup sour cream
1 (10 3/4-oz.) can condensed Cheddar cheese soup
1/2 teaspoon pepper
1 (24-oz.) pkg. (about 8 cups) frozen hash-brown potatoes, thawed
1/2 cup Progresso™ Plain Bread Crumbs
1/4 cup butter or margarine, melted

Instructions

Heat oven to 350 °F. Grease 13x9-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.

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