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
- 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
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.