Cooking Directions

• Heat the oven to 375°F.
• Heat the butter in a 12-inch skillet over medium-high heat.  Add the onion and pepper and cook for 5 minutes or until tender, stirring occasionally.
• Stir the soup, sour cream, milk, seasoning, garlic powder and onion mixture in a large bowl.  Add the frozen potatoes and 1 1/4 cups cheese and toss to coat.  Spoon the potato mixture into a 13x9x2-inch baking dish.  Cover the baking dish.
• Bake for 30 minutes.  Uncover the baking dish.  Sprinkle with the remaining cheese.
• Bake, uncovered, for 10 minutes or until the cheese is melted.  Sprinkle with the green onions (scallions) before serving.

Ingredients

• 4 tablespoons butter
• 1 medium onion, diced (about 1/2 cup)
• 1 medium red bell pepper, diced (about 1 cup)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1 cup sour cream
• 0.5 cup milk
• 2 tablespoons fajita seasoning
• 1 teaspoon garlic powder
• 3 cups frozen potatoes with onions & peppers (sometimes called Potatoes O'Brien)
• 2.5 cups shredded sharp Cheddar cheese
• 2 large green onion (also called scallions), sliced (about 1/2 cup)