1 (2 lb.) pkg. frozen hash brown potatoes, partially thawed
1 (16 oz.) sour cream
2 c. (8 oz.) shredded Colby cheese
1 c. (4 oz.) shredded Monterey Jack cheese
1/2 c. onion
1/2 c. chopped green pepper
1 (2 oz.) jar sliced pimientos, drained
1 tbsp. Wyler's chicken flavor instant bouillon

Preheat oven to 350 degrees. In large bowl, combine all ingredients except 1/2 cup Colby cheese; mix well. Turn into buttered 13 x 9 inch baking dish. Bake 55 to 60 minutes or until potatoes are tender. Top with remaining cheese; bake 3 to 5 minutes or until cheese melts. Let stand 5 minutes. Refrigerate leftovers. Makes 6-8 servings.