Looking for the perfect cheesy, slightly spicy, crunchy hashbrown casserole? This. Is. It.
This recipe has everything you could possibly want. Potatoes, onions, cheese, more cheese, some corn flakes, more cheese, sour cream, butter and then a little more cheese.
Can I tempt you with some more cheese?
This hashbrown casserole literally can not get any easier, and if you use those Hungry Jack hashbrowns in the carton, you’ll be eating even sooner. Perfect for a get-together or for leftovers throughout the week – make sure you make extras!
Cheesy Fiesta Hashbrown Casserole
- 1 (24 oz) pkg of Frozen Hashbrowns (or 2 Hungry Jack hashbrown cartons)
- 1/3 C Butter, melted
- 1/3 C Onion, chopped
- 2 Tbsp Jalapeno, chopped (fresh or jarred), optional
- 1 Can of Cream of Chicken soup
*or make your own!
- 8 oz Sour Cream
- 1 (8 oz) pkg of Cheddar cheese
- Dash of pepper and salt
- 2 C crushed Corn Flakes
- 2 Tbsp Butter, melted
Yields: Enough to feed a small army. I like to make a full batch and cook half of it, and freeze the other half to cook at a later date. Win-win!
Preheat oven to 350. Prepare your potatoes (either thaw if frozen or let soak if using Hugry Jack) and combine ALL ingredients – minus the topping. Grease 9 x 13 baking dish and add your mixture of ingredients.
In small bowl, combine the crushed Corn Flakes with the 2 Tbsp melted butter and sprinkle on top. Cover with foil.
Note! You may freeze or refrigerate the casserole at this point, and continue with the recipe when you’re ready to serve. If freezing, make sure to let thaw before throwing it in the oven.
Bake for 45 – 55 minutes at 350, then remove foil and let the topping crisp/brown up for about 5 – 10 minutes. Done!
The casserole will be a little spicy due to the chopped jalapenos. If you are not big into spice, simply omit that portion and continue on. We love onions, so sometimes I double up on those as well as the cheese.
According to my 7 year old, this is the “best casserole ever!” I’ll take it. 🙂