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Cheesy Mexicana Hashbrown Casserole - Outside The Box

Cheesy Mexicana Hashbrown Casserole

Cheesy Mexicana Hashbrown Casserole

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

Print Recipe


  • 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.


This article has 1 comment

  1. 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
    My recent post Our Year in Review – A New Family Tradition w/ Photos from @Posterjack

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