What’s better than cheesy potatoes? Green Chile Cheesy Potato Casserole, of course! This is a simple, delicious, and tasty option to the comfort food classic. 
A spoonful of green chile cheesy potatoes taken from the casserole dish.
Casseroles are a classic family meal that everyone loves. It is a true comfort food. I took a classic potato casserole and took it up a notch by adding in green chiles. What’s not to like? It reminds me of that classic Friend’s episode where Joey describes the Trifle that Rachel made. Although this cheesy potato casserole isn’t a trifle, that classic episode keeps coming to mind. What’s not to like? Potatoes, good. Cheese, good. Green chiles, GOOD!

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!

Digging into the cheesy potato casserole with green chiles.

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. 

Overhead picture of Green Chile Cheesy Potatoes on white serving plates.

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).

Picture collage of green chile cheesy potato casserole for Pinterest.

Green Chile Cheesy Potatoes on a white plate and in a casserole dish.
4.65 from 17 votes

Green Chile Cheesy Potato Casserole

Author Jillian - a Food, Folks and Fun original!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
10 people
What’s better than cheesy potato casserole? Green Chile Cheesy Potato Casserole, of course! This is a simple, delicious, and zesty option to the comfort food classic. 


  • mixing bowl
  • rubber scraper
  • 9x13-inch pyrex dish




  • 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.


Calories: 525kcal | Carbohydrates: 38g | Protein: 13g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 74mg | Sodium: 2436mg | Potassium: 427mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1123IU | Vitamin C: 7mg | Calcium: 162mg | Iron: 4mg

did you love this recipe?

Share it with me on Facebook and find more recipes on foodfolksandfun for more!

This post first appeared on Food Folks and Fun on January 13, 2011. I have since updated the pictures and the post. 

4.65 from 17 votes (9 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. This is freaking delicious! Made this for my family Christmas brunch – it was a HIT! I substituted the cream of chicken soup for cheddar cheese soup (we are major cheese lovers, and the chicken soup tends to be too salty for me) it was absolutely yummy! It is already a request for Christmas Day by my husband. Hatch green chilies are our favorite and the green onions on top are a must! Thanks for this new family favorite!

    1. Megan, I am so glad this recipe was a hit! Thanks for stopping by! 🙂

  2. I made this tonight and it was absolutely delicious! Thank you for the delicious recipe! I didn’t plan ahead so I had to thaw the potatoes under cold water then pay dry. It would be super convenient with no planning to use them frozen. Have you ever tried it using frozen hash browns? Thanks again!

    1. I’m so glad you loved the recipe! I’ve never tried it with frozen hash browns, but I bet you could. You’d have to bake it for longer, and because you’re baking it for longer, I’d cover it with foil for the first 30 minutes of baking time.