I found a meat-filled variation of this recipe on the internet, and decided to make a veg-head friendly version.

It is a VERY tasty dish, but it is so far from the realm of low-fat that one should approach this dish with caution.

• 32 ounce bag of frozen hash brown potatoes
• 2 cans of cream of potato soup
• 1 green bell pepper, chopped
• 1 – 16  ounce container of sour cream
• 3 cups of cheddar cheese, divided
• 1 cup grated parmesan cheese
• 2 tbsp creole seasoning
• 1 tsp salt
• basil and parsley, for garnish

Sautee bell pepper in 1 tbsp of oil until crisp tender.

In a large bowl, mix together frozen potatoes, cream of potato soup, sautéed pepper, sour cream, TWO CUPS of the cheddar cheese, the parmesan cheese, creole seasoning, and salt. MIX WELL.

Spray a 9×13 with nonstick spray, then spread mixture evenly in pan. Top with the remaining 1 cup of cheddar cheese, and then sprinkle with basil and parsley.

Bake approximately 45 minutes at 350.

I would have liked to prepare this dish with more veggies. I think adding an onion and mushrooms to the sautéed bell pepper would be wonderful.

The creole seasoning adds quite a kick. The added flavor of the seasoning is very nice, but if you’re sensitive to spicy food, you should cut the amount I have listed here, or omit it all together.

And that is all.