This comforting Green Chili Hash Brown casserole is the ultimate crowd-pleaser for breakfasts, brunches, or hearty weeknight dinners. It combines the crispy convenience of frozen hash browns with the rich, savory depth of cream of chicken soup, sharp cheddar cheese, and tangy sour cream. The addition of diced green chilies provides a vibrant, spicy contrast that cuts through the richness, creating a perfectly balanced flavor profile. Baked until golden brown and bubbly, this dish offers a warm, satisfying texture that feels like a hug in a bowl. It’s incredibly easy to prepare, requiring minimal chopping or prep work, making it ideal for busy mornings or lazy weekends. Serve it alongside eggs and bacon for a full feast, or as a side dish for holiday gatherings.
Green Chili Hash Browns
Description
This comforting Green Chili Hash Brown casserole is the ultimate crowd-pleaser for breakfasts, brunches, or hearty weeknight dinners. It combines the crispy convenience of frozen hash browns with the rich, savory depth of cream of chicken soup, sharp cheddar cheese, and tangy sour cream. The addition of diced green chilies provides a vibrant, spicy contrast that cuts through the richness, creating a perfectly balanced flavor profile. Baked until golden brown and bubbly, this dish offers a warm, satisfying texture that feels like a hug in a bowl. It&# 226;ÂÂs incredibly easy to prepare, requiring minimal chopping or prep work, making it ideal for busy mornings or lazy weekends. Serve it alongside eggs and bacon for a full feast, or as a side dish for holiday gatherings.Ingredients
Directions
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Preheat oven to 400ðF (200ðC).
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Drain the diced green chilies thoroughly.
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In a large mixing bowl, combine the frozen hash browns, drained green chilies, cream of chicken soup, grated sharp cheddar cheese, and sour cream.
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Stir the mixture gently until all ingredients are evenly blended and the hash browns are coated.
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Transfer the mixture into a 13x9x2-inch glass baking dish, spreading it out evenly.
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Cover the dish tightly with aluminum foil.
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Bake for 30 minutes.
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Remove the foil and continue baking until the top is golden brown and bubbly, about 45 minutes more.
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Let stand for 5 minutes before serving hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 220.0kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 148.0mg7%
- Total Carbohydrate 51.0g17%
- Dietary Fiber 22.0g88%
- Sugars 28.0g
- Protein 11.3g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Ingredient Clarification:** The original recipe implies using one 10.75 oz can of cream of chicken soup, approximately 8 ounces (1 cup) of grated sharp cheddar cheese, and 1 cup of sour cream, in addition to the hash browns and chilies listed in the main ingredient list.
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF until warmed through.
**Variations:** For a milder version, use mild green chilies or reduce the quantity. For extra heat, add diced jalapeños or a dash of cayenne pepper.
**Make Ahead:** You can assemble the casserole the night before, cover, and refrigerate. Add an extra 10-15 minutes to the baking time if cooking from cold.
