Cheesy jalapeño hash brown casserole

cheesy jalapeño hash brown casserole

What happens when you have a bumper crop in your garden? You get creative.

Hash brown casserole is another example of a typically over creamy, over buttered wonderful food that can be made without all the extra fat. The jalapeño adds a really nice flavor. Cooking them first makes it not too spicy.


20 ounce fresh shredded hash browns

3 jalapeño, remove seeds and dice

1 cup diced yellow onion

3 tablespoons butter

3 tablespoons flour

1 1/2 cups water

1 1/2 teaspoons chicken bouillon

1 teaspoon cumin

1/2 teaspoon black pepper

1 cup shredded Colby jack cheese – divided


Cook the jalapeño and onion in butter on medium heat for 10 minutes. Add the flour. Slowly add the water in small amounts while stirring constantly. Add in the bouillon, pepper, and cumin. Continue to stir often until thickened. Remove from heat. Add in 3/4 cup of the cheese. Stir until melted.


Place the hash browns into a bowl. Fold in the prepared cheese sauce until fully mixed. Grease an 8×8 or 9×9 casserole pan. Press the mixture in the bottom of the pan. Sprinkle with the remaining cheese. Bake at 350 degrees for 40-60 minutes uncovered.






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