Hashbrown Potato Casserole with a twist
By Dazeek
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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