Surekha's smoked gouda cheddar hash brown casserole

Ingredients

• 4 cups of Hash brown potatoes prepared from frozen pack or cartons
• 1 stick of butter divided in four sections
• 4 cloves of garlic chopped
• 1 green onion chopped
• ½ Onion chopped
• ½ Red pepper chopped
• ½ green pepper chopped
• 2 tablespoon butter
• 1 cup whipping cream (optional)
• 1 cup sour cream
• ½ teaspoon of turmeric
• ¼ cup of chopped pickles jalapenos
• 1 teaspoon salt
• 1 cup shredded sharp Cheddar cheese divided in two parts
• 1 small pack of Velveeta cheese cut in cubes
• ¾ cup of shredded smoked Gouda cheese
• 1/2 cup bread crumbs

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Preparation

• Cook and brown the hash brown on skillet per instructions with 2 parts of butter. In a saucepan, melt 1 part of butter of the butter; add garlic, onions, green and red peppers, green onion.
• Sauté for 1 minute over medium-low heat. Add flour, stir and cook for additional minute. Add this to the hash brown.
• Add 1/2 of whipping cream Mix well. Mix in the Gouda cheese and half or cheddar cheese, Velveeta cheese chunks turmeric, sour cream, salt and jalapenos.
• Grease the pan with remaining butter. Spoon the hash brown mix in to the pan, spread evenly.
  
• Pour remainder of whipping cream on top and sprinkle bread crumbs. Bake at 350 F for 30-35 minutes, or until hot and bubbly and topping is brown.
• Sprinkle remainder of shredded cheese on top and bake for additional 15 minutes. Serve hot.

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