Tuesday, March 22, 2016

Green Chili Hashbrown Casserole

If you are a fan of mild green chilies, creamy potatoes, and cheese, then you are going to love this Green Chili Hashbrown Casserole.  While it takes awhile to cook, the prep time is so fast and easy.  And you can make it the day before, refrigerate it, and cook it the next day!  Enjoy!

Half of a 36 ounce bag shredded frozen hashbrowns
2 teaspoons garlic powder
One 2.8 ounce carton french-fried onions (like Durkee's or French's)
1 C sour cream
2 C shredded Cheddar cheese
One 7-ounce can mild green chilies
Salt & pepper, to taste
1 can cream of chicken soup

Preheat the oven to 400 degrees.  Mix all of the casserole ingredients together.  Spray a 2-quart casserole pan with nonstick spray.  Spread the hashbrown mixture into the casserole pan.  Bake the casserole covered with foil for 30 minutes.  Remove the foil and bake an additional 45 minutes or so or until the potatoes are soft and the top is browned.

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