1 (2 lb.) pkg. frozen hash brown potatoes, partially thawed
1 (16 oz.) light sour cream
1 c. shredded Colby cheese
4 oz. shredded Monterey Jack cheese
1/2 c. chopped onion
1/2 c. chopped pepper
1 (2 oz.) jar sliced pimientos, drained
1 tbsp. chicken-flavor instant bouillon or a bouillon cube

Preheat oven to 350 degrees. In large bowl combine all ingredients except 1/2 cup Colby cheese; mix well. Turn into buttered baking dish (13x9); bake 55-60 minutes or until potatoes are tender. Top with remaining cheese and bake 3-5 minutes or until cheese melts. Let stand 5 minutes. Serve hot. Makes 6-8 servings.