Hashbrown Pepper Casserole
Spice up your hashbrown dinner with peppers! Make this hash brown casserole recipe using green and red peppers, green chiles, and pimentos. This dish is screaming with flavor and style.
Notes
- You can either add garlic powder, oregano, paprika and pepper or use one of the new shredded cheeses that have Italian or taco seasoning, whatever you like. Can omit the oregano and add poultry seasoning or thyme, if serving with chicken.
- For presentation, you can cut the peppers into rings along the top. This is a very flexible dish that can be alternated to your personal taste. If you add any vegetable which creates liquid when baked, omit one egg and cut butter in half.
If you like this hash brown recipe, be sure to check out our full collection of the 15 Favorite Hash Brown Casserole Recipes
Cooking Time40 min
Cooking MethodOven, Casserole
Ingredients
- 1 large bag frozen country style hashbrowns
- 1 can cream of chicken, celery, or mushroom soup
- 3 tablespoon sour cream (fat free works well also)
- 2 eggs or equivalent egg beaters
- 1 onion
- 1 8 ounce bag shredded cheese, of your liking
- 1 green pepper or small can green chiles, if desired
- 1 small jar pimentos or 1/3 cup chopped red pepper, if desired
- 3 tablespoon melted butter (not necessary, does add flavor and browning)
Instructions
- Pre-heat oven to 375 degrees F.
- Mix all ingredients loosely and spread into greased or PAM'd 9x13 baking dish. Cover.
- Bake in oven at 375 degrees F for 30 minutes covered.
- Bake for 10 more minutes, uncovered.