This Cheesy Mexicana Hashbrown casserole is so easy to make and is a creamy, melt in your mouth experience that the whole family loves. It is a great dinner dish but also is a favorite addition to brunch!
Cheesy Mexicana Hashbrown Casserole
Ingredients:
- 1 package of diced hashbrowns
- 1/4 cup of butter or margarine melted
- 1 can of cream of chicken soup
- 3/4 cup of sour cream
- 1/3 cup of onion diced
- 1/2 sweet bell pepper diced
- 1 can of kernel corn drained
- 3 cups of shredded cheese
- salt and pepper to taste
Directions:
Preheat oven to 350.
Spray a large casserole dish with cooking spray (or grease with butter/margarine)
Put the entire package of hashbrowns into a large bowl. Mix in the melted butter. Add the soup, sour cream, onion, corn and pepper. Mix well. Add salt and pepper to taste and 2 cups of the shredded cheese. Gently mix.
Scoop the mixture into the casserole dish. Sprinkle 1 cup of the shredded cheese on top. Bake for about 35 minutes or until the top is golden and the hashbrowns are tender.
This recipe has everything that my kids love and I'm sure that I could hide a few things that they didn't like in it too (not that they're fussy eaters).
Besos Sarah
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