Ingredients
Main Ingredients
- 28 oz package frozen hash brown potatoes O'Brien shredded or diced, defrosted
- ½ cup butter, melted
- 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 (4 oz) cans chopped green chiles
- Salt and pepper, to taste
Garnishes
- Paprika, for sprinkling
- Sliced green onion, for garnish
Instructions
- Preheat the Oven: Move your oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Combine Ingredients: In a large mixing bowl, thoroughly mix together the defrosted hash brown potatoes, melted butter, cream of chicken soup, sour cream, shredded cheddar cheese, chopped green chiles, and salt and pepper to taste until well combined.
- Transfer to Baking Dish: Pour the mixture evenly into the prepared baking dish, spreading it out to ensure even cooking.
- Bake the Casserole: Place the dish in the preheated oven and bake for 1 hour, or until the casserole is golden brown on top and bubbly around the edges.
- Cool and Garnish: Remove the casserole from the oven and let it cool for 5 minutes. Lightly sprinkle paprika over the top and garnish with sliced green onions before serving.
Notes
- Make sure to defrost the hash browns before mixing to ensure even cooking and proper texture.
- You can adjust the amount of green chiles to suit your preferred spice level.
- This casserole can be prepared a day in advance and refrigerated; bake it straight from the fridge but you may need to add an additional 10-15 minutes to the baking time.
- For a vegetarian option, substitute the cream of chicken soup with a cream of mushroom or vegetable soup and verify all ingredients are vegetarian-friendly.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
