Ingredient List:
- 1–20 oz pkg — Frozen Cheesy Hash Brown Potatoes
- 1–28 oz pkg — Frozen Potatoes O’Brien
- ½ C — Butter
- 2 C — Sour Cream
- 1 can — Cream of Celery Soup
- 2–8 oz pkg — Mediterranean Cheese Crumbles
- 1 tbsp — LaChinata Smoked Paprika
- 1 tsp — Raichlen’s Mediterranean Seasoning
- 2 tsp — Old World Mediterranean Seasoning
- 1 pkg — Laurie’s Kitchen Roasted Pepper Dip
- 1 pkg — D’Marie Sun Dried Tomato Flat Bread
Instruction:
Cream the butter, soup, sour cream, add the rest of the dry seasonings, including the Roasted Pepper Dip Mix — LaChinata Smoked Paprika — Raichlen’s Mediterranean Seasoning — Old World Mediterranean Seasoning. Then blend in one package of cheese crumbles, and all the hash brown potatoes in with the other creamed ingredients, mix well. Into a greased 9×13 baking dish, layer ½ the O’Brian’s then spoon ½ the creamed mixture into the baking dish. Top with the last of the O’Brian’s the other ½ of the creamed mixture, and place the crumbled Sun Dried Tomato Flat Bread on top to crisp.
Bake in preheated 325° oven for one hour.
Enjoy!!
