Ingredients
Main Ingredients
- 20 ounces frozen shredded hash brown potatoes
- 2 tablespoons butter, melted
- 1.5 – 2 cups jalapeno pimento cheese (or the entire yield of the linked recipe)
- 8 ounces sour cream
- ½ cup chicken broth
- 3-4 green onions, chopped
- ½ teaspoon salt
- ½ teaspoon coarse ground black pepper
Optional Topping
- ½ cup grated sharp cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350° Fahrenheit (175° Celsius). Lightly spray a 9×13 inch casserole dish with non-stick cooking spray to prevent sticking.
- Prepare Potato Mixture: In a large mixing bowl, toss the frozen shredded hash brown potatoes with the melted butter until evenly coated. Then add the jalapeno pimento cheese, sour cream, chicken broth, chopped green onions, salt, and pepper. Mix everything thoroughly until well combined.
- Assemble Casserole: Pour the potato and cheese mixture into the prepared casserole dish, spreading it out evenly. If desired, sprinkle the ½ cup of grated sharp cheddar cheese evenly over the top for an extra cheesy crust.
- Bake: Place the casserole dish in the preheated oven and bake for about 35 minutes, or until the edges start to brown and the casserole is bubbly throughout.
- Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes. This resting time allows it to set, making it easier to serve and enjoy.
Notes
- You can make your own jalapeno pimento cheese or use a store-bought version to save time.
- For a spicier dish, add extra jalapenos or a dash of cayenne pepper to the mixture.
- Using sharp cheddar on top adds a flavorful crust but can be omitted for a milder taste.
- Letting the casserole rest after baking helps it firm up and improves slicing.
- This casserole pairs well with a fresh green salad or crusty bread to complete the meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
