Craving more green chile dishes? Be sure to take a look at my other recipes using green chiles to get your green chile fix satisfied! The first one I would look at is this Cheesy Green Chile Cornbread. It’s delish! Another one of my favorites is the Green Chile White Queso Dip. These Crockpot Green Chile Pinto Beans is another favorite using green chiles because it is such a versatile dish. Ok one last favorite option, (I obviously love green chiles!) that I would love for you to try is this New Mexico style green chile chicken enchilada recipe. I would love to hear what your favorite green chile recipe is!
Green Chile Cheesy Potato Casserole Questions Answered:
How do you reheat cheesy potato casserole?
To reheat the casserole, cover it with foil and preheat the oven to 350 degrees. Bake it for 25-30 minutes. Reheating the potato casserole in the oven is always the best option but you can reheat it in the microwave if you are short on time.
How do you make green chile cheesy potato casserole?
First preheat the oven to 350 degrees. Next, defrost the potatoes and melt the butter. In a large bowl combine the ingredients and then pour the bowl into the pan. Then bake it for 1 hour until it is golden brown. Finally, cool for 5 minutes before serving.
Should I thaw frozen hash browns before cooking?
Yes you should defrost the hash browns before cooking them in the potato casserole. As a little food prep, you can pull them out of the freezer the night before and place them in the fridge to defrost for 8 hours. Before adding them to the rest of the ingredients just quickly dab them dry.
Cook’s Note – Green Chile Cheesy Potato Casserole:
- You can make this cheesy potato casserole ahead of time. Follow the recipe up to step 3, then cover it with foil and refrigerate until you’re ready to bake it. You will need to increase the cooking time by 15-25 minutes, and then proceed with the remaining recipe instructions.
- This cheesy potato casserole can also be frozen. Simply prepare the recipe up to step 3, then cover it with foil and freeze. You will need to defrost the casserole before baking it, and add about 15 minutes to the cooking time. Then proceed with the remaining recipe instructions.
- When I made this recipe recently I used reduced fat sour cream, light butter, and cream of mushroom soup and it came out just as yummy. Also, if you can’t find hash browns with the bell peppers or onions already in them, you just add ½ cup of each (chopped of course).
Green Chile Cheesy Potato Casserole
Equipment
- mixing bowl
- rubber scraper
- 9x13-inch pyrex dish
Ingredients
- 28 oz package frozen hash brown potatoes O'Brien shredded or diced, defrosted
- ½ cup butter melted
- 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 4 oz cans chopped green chiles
- Salt and pepper to taste
GARNISHES:
- paprika
- sliced green onion
Instructions
- Move oven rack to middle position and preheat to 350 degrees F. Lightly spray 9x13 baking dish with nonstick cooking spray; set aside.
- In large bowl mix together all ingredients until combined. Pour mixture into prepared pan.
- Bake in preheated oven for 1 hour, or until golden brown and bubbly around edges. Cool 5 minutes, then garnish with a couple light shakes of paprika, and sliced green onion. Serve.
Nutrition
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This post first appeared on Food Folks and Fun on January 13, 2011. I have since updated the pictures and the post.
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Wow! This looks yummy! I always click on food links–LOL. I’ll have to try this–I love green chiles.
Cheese… Potatoes… Does it get any better? Mmmmm!
If you get a chance, I’d love for you to link up to my What’s Cooking Wednesday!
This was SO DELICIOUS & so flavorful! Jeff & I have been wanting more ever since. I picked up all the ingredients yesterday & just about cried this morning when I realized I forgot the green chilis :-)Thanks for the meal! You are such an amazing cook!
I just popped over from the blog hop @ Katie’s Cucina, and I LOVE your blog! Great recipes and fab photo’s. Love it!
I’ve added your blog address to my side bar under YUMMY BLOGS.
I will be back often to see what your cooking, and I’ve become your newest follower!
Amber
http://auntpegsrecipebox.blogspot.com
Bridgette, we have TONS of green chili over here that you’re welcome to! P.S. Thanks for the button!
@Aunt Peg: Thanks for the compliment. I hope you enjoy all the recipes you try! P.S. I’m your newest follower as well.
Ellen, it’s a wicked good casserole…you should try it!
Thanks for stopping by!
You got all my favorites in there, now please pass some this way…:)
thanks for sharing, really!
xoxo,
Ellen
This sounds like baked creamy goodness! Thank you for linking up to Katie’s Cucina weekly link party!
Looks yummy, sounds hot!!
I need some tater tots so I can make this. Like now, please? 🙂
oh i cant wait to try this..it is on my menu for next weekend!
Just made this for dinner and served with egg and Canadian bacon muffins. Excellent side dish!
Hi Barbara, I’m SO glad you liked this recipe!
I know what I am making for dinner tonight! This looks amazing!
This sounds amazing! I love the green chile theme. This combination looks very rich in flavor and great for a family meal.
Thanks for a wonderful recipe and all the helpful tips! I especially like that I can make this ahead for those really busy days.
this looks delicious I’m always on the hunt for easy weeknight meal recipes!
You always make the tastiest recipes and this one is no exception to that! I cannot wait to try this dish this week! So creamy with all the ingredients I and my family love!
Amazing recipe! Love it!!
Wow Jillian, your casserole looks amazing, thank you for sharing this recipe!