With the cup full of pico left over from the other night, what to do, what to do? How about zipping up a hashbrown casserole? Lolly had a great idea with this one!
1 30 oz. bag shredded hashbrowns, thawed and broken up with a fork
1 can cream of chicken soup
8 oz. Mexican creama (or sour cream)
8 oz. pico de gallo
1 cup shredded Monterey Jack Cheese
1/4 cup chopped cilantro
salt and pepper to taste
Preheat oven to 350 degrees.
Mix all ingredients well and put into a greased 9 x 13 baking dish. Bake for 40-45 minutes until brown and bubbly. This would be an exellent dish with grilled tequila lime chicken.
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