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Hashbrown Casserole

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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