This recipe is from one of my former co-workers, Pam
Thaw one bag of SHREDDED hashbrowns before you assemble. This recipe doesn’t work using frozen shreds. I’ve added ham or bacon before, added cilantro, added thyme or oregano & other herbs that go with green chile, used pepper jack cheese, all with excellent results – this recipe is VERY forgiving, it somehow always turns our epic!
One bag shredded hashbrowns (thawed)
Tons of grated sharp or extra sharp cheddar (2 cups is good, mo’ is better)
1 can condensed cream of mushroom soup
8 oz sour cream
½ stick melted butter (melt it in a coffee cup in the micro about 20–30 seconds, don’t burn it)
¼ to ½ cup fine chopped white onion (today I used 3 green onions instead)
4 to 8 oz chopped roasted green chiles (mo’ is better)
Fresh ground black pepper to taste
Preheat oven to 350. In a big mixing bowl, put in soup (right out of the can, add no liquid), sour cream, onion, chiles & black pepper, stir together well. Stir in the grated cheese ‘til well mixed. Gently fold in hashbrowns & melted butter.
Dump into a 9x 13 glass baking dish. Bake 350, 1 hour.
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