Jalapeno Hashbrown Casserole
Jalapeno Hashbrown Casserole is a flavorful side dish for any cookout or meal on the grill. Cheesy shredded potatoes with a spicy kick.
Servings: 12 Servings
Calories: 474kcal
Ingredients
- 3 pounds russet potatoes or 2 packages refrigerated shredded hashbrown potatoes
- 1 large onion diced
- ¼ cup jalapeno seeded and diced
- 1 ½ cups sour cream
- 10 ounce can cream of chicken soup
- ½ cup heavy cream
- ½ cup melted butter
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 4 cups shredded cheddar cheese
- ¼ cup candied jalapenos for garnish optional
Instructions
- Preheat grill to 350°,
- Peel potatoes and shred on the large side of a box grater.
- Rinse the potatoes 2- 3 times and squeeze out the excess liquid and set aside.
- Dice the onion and jalapenos. Shred the cheese.
- In a large bowl, combine the melted butter with cream of chicken soup, sour cream, heavy cream, salt and pepper.
- Add diced onions and jalapenos, half of the cheese and the shredded potatoes.
- Mix well.
- Pour into a 9 x 13 baking dish, spreading evenly.
- Top with remaining cheese.
- Bake for 45 minutes to 1 hour or until potatoes are cooked through and casserole is bubbling around the edges.
- Remove from grill and garnish with candied jalapenos if desired.
Notes
Store leftover hashbrown casserole in a covered dish in the refrigerator up to 4 days.
Reheat in a baking pan in the oven at 350° for 10- 15 minutes or in a non-stick skillet over medium heat, stirring until heated through.
Make Ahead: Casserole can be prepared to the point of baking, covered and refrigerated overnight. Cook according to directions, adding 10 minutes to cook time.
Nutrition
Serving: 1g | Calories: 474kcal | Carbohydrates: 35g | Protein: 14g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 632mg | Fiber: 3g | Sugar: 4g