| | Directions | | Spread potatoes over the bottom of a greased 8 X 8 X 2" baking dish. In a medium bowl combine the soup, sour cream, corned beef, onion and green pepper. Spread over potatoes. Bake, uncovered in a 350 degree oven for 40 - 45 minutes or till bubbly and top begins to brown. Sprinkle with cheese and paprika just before serving. Servings: 4 - 6. |
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| Ingredients | | - |  | 5 cups frozen loose-pack, hash brown potatoes, thawed |
| - | | 1 - 10 3/4 ounce can Condensed Cream of Chicken soup |
| - | | 1/2 cup dairy sour cream |
| - | | 1 cup finely chopped, cooked corned beef |
| - | | 1/3 cup finely chopped onion |
| - | | 1/3 cup finely chopped green pepper |
| - | | 1 cup shredded sharp cheddar cheese |
| - | | Paprika |
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