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Hashbrown Potato Casserole with a twist

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Rate this recipe 5/5 (2 Votes)

Ingredients

  • 1 (10 ounce) cans undiluted cream of mushroom soup
  • 3/4 cup milk 3/4 cup sour cream
  • 1/4 cup melted butter
  • 1 teaspoon ground black pepper ( or to taste)
  • 2 cloves fresh garlic (minced)
  • 3/4 cup grated parmesan cheese
  • 2 cups grated cheddar cheese ( more to top after baking if desired)
  • 1 med red onion diced
  • 1 (2 lb) bags frozen hash browns, thawed
  • 2 Jalapenos, diced (with seeds)
  • 1 Chili Pepper, diced (with seeds)
  • 1-2 Cups cooked and crumbled bacon

Details

Servings 8

Preparation

Step 1

Spray 9 x 13 with Pam. Mix all ingredients together. If room temperature, bake 350 for 30 minutes covered, top with extra cheese and bake an additional 10 mins uncovered. If made ahead and refridgerated, Bake 1 hr covered, 10 mins uncovered

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