Cheesy Hashbrown Casserole

I kicked up the flavor in this cheesy hashbrown casserole by adding diced green chilies and topping it with crispy fried onions instead of the traditional cornflake mix! Each creamy bite has a little heat from the chilies, a hint of sour cream, and just the right amount of crunch from the onions. It really is comfort food at its best- perfect for a lazy weekend brunch!

Cheesy Hashbrown Casserole
Serves 8-12

1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 (3o-ounce) package shredded hash brown potatoes, thawed
1 (10 3/4 ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
2 cups and an additional 1/2 cup shredded medium cheddar cheese
1 (4 ounce) can chopped green chilies, undrained
1 1/2 cups light sour cream
3/4 cup crispy French's fried onions
1. Combine sour cream, cream of mushroom soup, pepper, paprika, chilies, and 2 cups cheese in a large saucepan and heat until bubbly and smooth
2. turn off heat, add thawed potatoes into cheese mixture, and stir well to combine
3. Spread mixture evenly in a greased 13 x 9 inch glass baking dish
4. Sprinkle additional 1/2 cup cheese on top and then sprinkle the crispy fried onions on top
5. Bake at 350 degrees for 1 hour, then enjoy!

1 comment:

  1. Mmm cheese, potatoes and crispy fried onions, I'm in heaven!! This sounds perfect, comfort food in its finest :)



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