Easy Hashbrown Casserole with a Mexican Twist
This is the ultimate hashbrown casserole! All the creamy comforting goodness you'd expect from a cheesy casserole, with added flavor and freshness from a few Mexican inspired ingredients. Plus, we'll show you a few easy substitutions we make to cut the calories, fat, sodium, and cholesterol, without sacrificing any flavor.
Ingredients
- 8.4 oz dried hash brown potatoes
- 1/4 cup butter melted
- 1/2 large yellow onion chopped
- 4 oz can diced green chiles
- 10.5 oz can cream of chicken soup use healthy request for less calories
- 8 oz sour cream we use light for less calories
- 8 oz mexican shredded cheese blend divided
- 1/4 tsp black pepper
- green onions sliced
- cilantro chopped
- salsa
Instructions
- Add hot water to dried hash brown cartons and let sit a few minutes while you prep other ingredients.
- In a large bowl, combine melted butter, chopped onion, cream of chicken soup, sour cream, 1 cup cheese, black pepper, diced green chiles, and drained hash browns.
- Spread into greased 9x13 inch baking dish.
- Bake at 350 degrees for 30 minutes
- Top with remaining 1 cup of cheese and bake 20 minutes more.
- Top with fresh green onions, cilantro, and salsa.
Notes
You can use healthy request cream of chicken soup, and light sour cream for reduced calories.