Cheesy Hashbrown Breakfast Bake

campbells.com

Maggie Mae

1 package (about 30 ounces) frozen hash brown potatoes

1 can (10 ½ ounces) Campbell’s® Condensed Cheddar Cheese Soup

1 can (10 ½ ounces) Campbell’s® Condensed Cream of Potato Soup

1 container (16 ounces) light sour cream

1 cup shredded Cheddar cheese (about 4 ounces) (amount divided in recipe steps below)

¾ cup shredded mozzarella cheese (amount divided in recipe steps below)

1 cup chopped green onion (amount divided in recipe steps below)

⅓ cup bacon bits

Directions at campbells.com

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