Description
There’s nothing quite like the comforting aroma of a cheesy casserole fresh from the oven, especially on a cozy morning or during a festive gathering. This Cheddar & Jalapeño Hashbrown Bake is golden, creamy, and slightly spicy, making it a crowd-pleasing dish for breakfast, brunch, or even as a hearty side for dinner. Inspired by family traditions and weekend brunches, this bake combines simple ingredients into a flavorful, nostalgic dish that everyone will love. With melted cheddar, tender potatoes, and a hint of jalapeño, it’s the perfect balance of comfort and excitement on a plate.
Ingredients
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1 (30 oz) package frozen shredded hashbrowns, thawed
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1 small onion, finely diced
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1–2 fresh jalapeños, seeds removed and finely chopped
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2 cups shredded sharp cheddar cheese
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1 cup shredded Monterey Jack cheese
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1 can (10.5 oz) cream of mushroom soup
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1 cup sour cream
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1/2 cup unsalted butter, melted
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1 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon black pepper
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1/2 teaspoon salt
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1/4 teaspoon cayenne pepper (optional)
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1 cup crushed cornflakes or breadcrumbs
Instructions
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Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
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In a large mixing bowl, combine the thawed hashbrowns, diced onion, and chopped jalapeños. Toss to evenly distribute.
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Add shredded cheddar and Monterey Jack cheeses to the mixture. Stir in the cream of mushroom soup, sour cream, and melted butter until fully combined.
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Sprinkle garlic powder, smoked paprika, black pepper, salt, and optional cayenne pepper over the mixture. Mix thoroughly.
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Pour the prepared mixture into the greased baking dish, spreading it evenly with a spatula.
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Sprinkle crushed cornflakes or breadcrumbs evenly over the top. Optionally, mix the topping with a tablespoon of melted butter before adding.
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Bake in the preheated oven for 45–55 minutes, or until the top is golden brown and the cheese is bubbling.
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Let the bake cool for 5–10 minutes before serving to allow it to set slightly for easier slicing.
Notes
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Make sure hashbrowns are thawed and patted dry to prevent a watery casserole.
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Adjust the number of jalapeños or remove seeds for a milder flavor.
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This dish can be assembled a day ahead and refrigerated, then baked fresh when ready.
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For extra crunch, toast cornflakes or breadcrumbs with a little butter before topping.
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Substitute cheeses as desired for flavor variations, such as Gouda or Colby.
- Prep Time: 15 minutes
- Cook Time: 50 minutes