Today is a great day, filled with spicy and sweet treats! Not only did I create a spicy Texas Hash Brown Casserole, I also have a wonderful sweet giveaway!
The 15-piece Signature Macaron Collection (entry at the bottom of page) by Sucre!
Now, back to the spicy part of the day! I decided I wanted this dish to have a lot of heat. That’s why I included Hatch chiles and fresh jalapenos. You can seed the jalapenos to remove some of the spice if desired.
I allowed the casserole to rest for about 10 minutes before digging in!
Spicy, creamy, cheesy…now all we need is some Sweet Sucre Macarons for dessert!
Spicy Texas Hashbrown Casserole
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Ingredients:
4 russet potatoes, rinsed, peeled, grated
1 can Campbells Cream of Mushroom Soup
1 cup sour cream
2 cups pepper jack cheese, grated
2 cups sharp cheddar cheese, grated
1/2 cup Hatch roasted chiles, diced
2 jalapenos, diced
1/2 cup red onions, diced
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
3 cloves garlic, minced
1 bunch green onions, diced
1/2 tablespoon black pepper
1/2 tablespoon creole seasoning
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
extra virgin olive oil
Directions:
Preheat oven to 375 degrees.
Mix seasoning blend together and set aside.
Grate potatoes, place in cold water, rinse, drain, repeat, dry, set aside.
In a skillet add 2 tablespoons of olive oil over medium high heat. Add bell peppers, jalapenos, red onion, half the green onions and hatch chiles, cook for 5 minutes, season with 1 tablespoon of seasoning blend, add garlic and cook 1 minute more.
Spray a 13 X 9 casserole dish with nonstick cooking spray. Drain potatoes, dry or spin with a salad spinner, place in casserole dish. Sprinkle remaining seasonings on top of potatoes, mix well. Top potatoes with 3 cups of the grated cheeses and mix well.
In a bowl mix sour cream and cream of mushroom sauce. Add cooked vegetables to mixture and mix well. Pour over potatoes and mix well. Top potatoes with remaining cheese and green onions.
Bake at 375 degrees for 1 hour are until potatoes are tender. Allow to cool 10 minutes before serving.
Hello Laxmom,
Dried shrimp can be found at any Asian store or Mexican grocer store. If you have a Kroger’s or specialty market they should sell them. About 3 small oz is standard. Also amazon.com sells them also. Dried shrimp gives the soup a little salty bite but you do not have to use them. Depending on what gumbo I am making sometimes I add dried shrimp and sometimes not. For your first gumbo I would say don’t add them therefore you can taste the gumbo without it to know the difference when you do have them available. Please let me know if you have any more questions. You can also add crab to the gumbo, sometimes I add crab claws, I would not use straight lump grab meat but crab in the shell.
Lisa