1-10 3/4 oz. can cream of mushroom soup
½ cup Parmesan cheese
1 teaspoon basil
1 teaspoon seasoned salt
¼ teaspoon pepper
½ cup medium chunky salsa
¼ cup chopped onion
1-14 oz. can artichoke hearts, rinsed and chopped
2 cups shredded Jack cheese
2 cups shredded Cheddar cheese
4 cups frozen hash browns
Preheat oven to 350 degrees. Lightly grease a 9X13 inch baking dish. Combine first six ingredients and beat well. Stir in remaining ingredients, making sure to mix well. Bake for 1 hour or until set and slightly browned. Let stand 5 minutes before cutting. Garnish with 1 tablespoon of mild salsa.
We serve this with fresh fruit, homemade muffin and bacon.
Be sure to get your own copy of... The Heartstone Inn Bed and Breakfast’s Bigger, Better Breakfast & Brunch Cookbook features more than 300 mouth-watering recipes that are as easy to make as they are delicious. With over 11,000 copies sold you’re sure to find scrumptious dishes that will delight your friends and family. It makes a great gift too. You’ll find the recipes for the Heartstone Inn B&B’s savory quiches and casseroles; sweet main dishes such as crepes, French toasts, pancakes and waffles; yummy muffins, quick breads and coffeecakes. Plus we’ve added fabulous side dishes and accompaniments to make any meal a delight. Rest assured they’ve been served and taste-tested many times at the Heartstone Inn Bed & Breakfast in Eureka Springs, AR!