Or, not your normal potato casserole...
You will need
A bowl to mix it up in.
9 x 13 baking pan
Something to stir it with. (I find a silicone spatula works well)
Some measuring spoons and cups.
Ingredients
About 32 oz of hash-browns ( cubed or shredded, thawed if frozen kind )
½ a med onion, chopped
8 oz of sour cream
1 can cream of mushroom soup ( or cream of chicken )
12 to 16 oz of cheese, ( I used pepper-jack and cheddar for this one )
½ cup of butter, melted
Salt, pepper, and garlic to taste
Crispy jalapenos, for topping
Instructions
Preheat oven to 350F/180C/4 Gas Mark
In a large bowl, combine soup, butter, sour cream and seasoning
Stir in cheese
Stir in potatoes
Pour into pan
Sprinkle crispy jalapenos over top
Bake in preheated oven for around 45 to 50 minutes, until browning on top
Let cool for 10 minutes or so, before serving
Store leftovers in refrigerator
Notes
I used the basic recipe for cheesy hash-browns, and made it a bit spicy with my cheese choice and crispy jalapenos on top. You can also do the traditional version, just use cheddar or a more mild cheese blend, and use crushed chips or corn flakes for the topping.
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