Makes 6-8 servings

Ingredients

8-oz. shredded pepper jack or Mexican cheese blend

1/2 pkg. Market Pantry shredded hashbrowns

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup frozen chopped onion

1 jar (4-oz.) chopped green chiles

Instructions

  1. Heat oven to 350°F. Set aside 1/2 cup shredded cheese. Combine all remaining ingredients in large bowl; mix well.
  2. Pour into 8×8″ glass baking dish.
  3. Bake 50-55 minutes or until center is hot and edges are golden brown. Sprinkle reserved cheese over top of potatoes. Return to oven for 1-2 minutes or until cheese is melted.