Easy Ham, Bell Pepper Potato Bake - cooking recipe

Ingredients

1 (10 ounce) can cream of potato soup, undiluted
1 cup sour cream
1/2 cup melted butter
1 tablespoon paprika
1/2 teaspoon garlic powder (can use more)
1 (1 kg) bag country-style frozen hash browns
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 large onion, finely chopped
2 green onions, finely chopped
1 small jalapeno pepper, seeded and finely chopped
1 1/2 cups chopped cooked ham
seasoning salt
black pepper (or use white salt)
1/2 cup grated parmesan cheese (can use more)
2 1/2 cups grated old cheddar cheese, divided

Preparation

Set oven to 375 degrees.
Set oven rack to second-lowest position.
Grease a 13 x 9-inch baking.
In a very large bowl combine the soup with sour cream, melted butter, paprika and garlic powder; mix well to combine (the mixture will be lumpy).
Stir in the frozen hash browns until completely combined.
Add in all remeining ingredients with ONLY 1-1/2 cups grated cheddar cheese; mix well to combine (the mixture will be very thick!).
Season with seasoned salt and black pepper to taste.
Spoon into prepared casserole dish.
Sprinkle with parmesan cheese.
Cover tightly with foil and bake for about 1 hour.
Remove foil and sprinkle with about 1 cup grated cheddar cheese (can use more) return to oven and bake for another 15-20 more minutes.