Description
This Green Chile Hashbrown Casserole is a flavorful and cheesy side dish made with frozen hashbrowns, green chiles, and a blend of cheeses, making it a perfect addition to breakfast, brunch, or holiday meals.
Ingredients
- 1 (32 oz) bag frozen diced hashbrowns, thawed
- 1 (10 oz) can diced green chiles, drained
- 1 small yellow onion, finely diced
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp melted butter
- Optional: chopped green onions or fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine thawed hashbrowns, green chiles, diced onion, cheddar cheese, sour cream, cream of mushroom soup, garlic powder, onion powder, salt, and pepper. Mix until fully combined.
- Spread the mixture evenly into the prepared baking dish.
- Drizzle the melted butter over the top of the casserole.
- Bake uncovered in the preheated oven for 45-55 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Garnish with green onions or cilantro if desired.
Notes
- You can substitute cream of mushroom soup with cream of chicken or homemade versions for different flavors.
- For extra spice, add chopped jalapeños or a pinch of cayenne pepper.
- This dish can be made a day ahead and refrigerated before baking.
- Leftovers store well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
