Southwestern Hashbrown Casserole Recipe
Shredded Hashbrown Potatoes covered with Monterey Jack Cheese, Roasted New Mexican Green Chiles, and Caramelized Onions.
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Ingredients
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Casserole Base
Topping
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- 2
Caramelize the Onions
In a skillet over medium-low heat, add 1 tablespoon of oil. Add sliced onions and cook, stirring occasionally, for about 20-30 minutes until they are golden brown and caramelized. Set aside.
Assembling the Casserole
- 3
Combine Ingredients
In a large mixing bowl, combine the frozen shredded hashbrowns, 2 cups of shredded Monterey Jack cheese, chopped roasted green chiles, caramelized onions, eggs, milk, salt, and black pepper. Mix well until everything is evenly combined.
- 4
Transfer to Baking Dish
Grease a 9x13 inch baking dish with cooking spray or oil. Pour the hashbrown mixture into the dish, spreading it out evenly.
Baking
- 5
Bake the Casserole
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the casserole is set and the top is golden brown.
- 6
Add Cheese Topping
In the last 10 minutes of baking, sprinkle 1 cup of shredded Monterey Jack cheese on top of the casserole. Return to the oven and bake until the cheese is melted and bubbly.
Serving
- 7
Garnish and Serve
Remove the casserole from the oven and let it cool for a few minutes. If desired, garnish with chopped fresh cilantro before slicing and serving.