"Frozen hash browns and zesty extras mix up to make a slow easy, crowd-pleasing side dish. Servings # 12..."
INGREDIENTS
•
1 can (10 3/4 oz) condensed cream of mushroom soup
•
1 container (8 oz ) sour cream
•
1 can (4.5 oz) Old El Paso® chopped green chiles
•
1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
•
1 bag (32 oz) frozen southern-style diced hash brown potatoes
•
3 medium green onions, sliced (3 tablespoons)
•
1/2 cup finely crushed nacho-flavored taco chips