Green Chile Hashbrown Casserole
Using frozen hash browns, bacon and pantry ingredients this 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.
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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