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Country Style Hash Brown Casserole


"Shredded hash brown potatoes in a creamy base with pepper Jack cheese and roasted red peppers make a delicious dinner casserole that will feed a crowd."
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40 m servings 208 cals
Original recipe yields 14 servings

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  • Prep

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  1. Heat oven to 350 degrees F. Coat 11x7 baking dish with nonstick cooking spray.
  2. In a large bowl, whisk together soup, sour cream and salt. Stir in Hash Browns, onions, cheese and red peppers until well mixed. Spoon evenly into baking dish.
  3. In a medium bowl, mix together breadcrumbs and butter. Sprinkle evenly on top of Hash Brown mixture.
  4. Bake uncovered for about 30 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with sliced green onion if desired.


  • Tip:
  • If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup.

Nutrition Facts

Per Serving: 208 calories; 11.3 g fat; 20.3 g carbohydrates; 6.6 g protein; 28 mg cholesterol; 418 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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I was tasked with bringing a potato dish to a family Christmas dinner, one that would go with ham. After researching the many potato recipes on this site, I chose this one; the shredded pepper ...

I followed the instructions exactly and it came out pasty tasting. Sorry I didn't like it

I make this without the roasted red peppers and use cheddar. It's very good and a snap to make!! Place topping with crushed potato chips. Lots better.

Delicious.. I used panko bread crumbs and accidentally added them to the batter and the top. I also instead of roasted peppers i used chipotle peppers