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.