March 16, 2011

Green Chili Cheese and Potato Casserole

Green Chili Cheese and Potato Casserole

2 lbs. frozen hash browns, thawed
½ c. butter
1 (10.5 oz) can cream of chicken soup
1 c. sour cream
1 c. shredded cheddar cheese
1 (4 oz) can chopped green chilies
2 green onions, sliced thin-including the greens
Salt and pepper to taste

Preheat oven to 350 degrees.
In a large mixing bowl melt the butter in the microwave.  Add the soup, sour cream, canned green chili's and green onions.  Whisk all together until well combined.  Stir in hash browns.  Spread into a 9 x 13 baking dish that has been lightly coated with non-stick spray.
Sprinkle cheddar cheese over potato mix, cover dish loosely with foil, and bake for 40 minutes.  Remove the foil during the last 10 minutes of baking time to brown the cheese topping if desired.



This is a great recipe for large gatherings because it is so easy to double or even triple.  We like to add 2 cans of chopped green chili's for a little more zing.  You'll be lovin' these!

2 comments:

Linda said...

OMG. This is My kind of casserole. Can't wait to try it!!

Love the Decor! said...

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head on over and get entered