Using frozen hash browns, bacon and pantry ingredients this creamy Green Chile Hashbrown casserole is packed with flavor! A nod to the Cracker Barrel classic made better with the addition of green chiles and bacon.
This tasty casserole is loosely inspired by the classic Cracker Barrel hashbrown casserole, a favorite of mine growing up. However, I decided to take things up a notch with the addition of green chiles and bacon, which, in make opinion, make everything better.
This recipe makes a great side dish at breakfast, lunch or dinner. I love serving it topped with a fried egg and some greens for a hearty brunch. To make things easier I used canned green chiles but when hatch chiles are in season you can always roast your own and add those instead. Enjoy!
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Equipment
- Mixing bowl
- Cutting board and knife
- Skillet: For cooking the bacon. You could also use an air fryer or oven.
- 9 x 12 inch casserole dish with lid (or you can use aluminum foil to cover while baking). This 4 qt Le Creuset Stoneware Heritage Covered Rectangular Casserole dish is one of my favorites.
Ingredients
- Bacon: I recommend using 5 slices but feel free to use more or less depending on your preference.
- Frozen hash brown potatoes (thawed)
- Cream of Chicken Soup: I realize that canned cream of chicken soup is one of those ingredients that doesn't always sound appealing but it works perfectly in this recipe. I recommend using Pacific Foods Organic Cream of Chicken Soup for the cleanest ingredients, but classic Campbells works great too.
- Unsalted butter
- Cheddar cheese: I HIGHLY recommend grating your cheese fresh. It will always give you a superior texture and flavor than using pre-grated cheese. I also recommend going for a sharper cheddar for the best flavor.
- Canned diced green chiles: I like using canned green chiles for ease but when hatch chiles are in season I love roasting my own and using those instead.
- Sour cream: Full fat has the best flavor and texture.
- Onion
- Salt & Pepper
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Hatch Green Chile Mac and Cheese
Sour Cream and Green Chile Chicken Enchiladas
Jalapeno Popper Stuffed Mushrooms
Made this green chile hashbrown casserole recipe? Let me know what you think in the comments!
Recipe
Green Chile Hashbrown Casserole
Equipment
- 9 x 12 casserole dish
Ingredients
- 5 strips of bacon, cooked
- 32 oz frozen hash brown potatoes, thawed
- 1 10.5 oz can cream of chicken soup
- ½ cup unsalted butter, melted
- 2 cups shredded cheddar cheese, divided
- 1 4 oz can diced green chiles can substitute with freshly roasted green chiles if preferred
- 2 cups sour cream
- ½ cup onion, minced
- salt and pepper
Instructions
- Preheat the oven to 350 degrees F. Grease the bottom of a 9 x 12 casserole dish. Cook 5 strips of bacon and drain on a paper towel. Chop into small pieces.
- In a large mixing bowl combine thawed hash brown potatoes, cream of chicken soup, melted butter, sour cream, green chiles, minced onion, chopped bacon and 1 ½ cups of freshly shredded cheddar cheese. Mix until well combined. Season with a generous pinch of salt and pepper to taste.
- Pour the mixture into the prepared baking dish and top with the remaining shredded cheese. Bake at 350 degrees F for 50 minutes to an hour until bubbly and golden brown. Serve warm and enjoy!
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