Hashbrown Casserole with Green Peppers
Submitted by marek
Creamy hashbrown casserole loaded with cheddar cheese, sour cream, and green peppers. Topped with buttery cornflakes for the ultimate crispy-creamy contrast.
YIELD
1 casserolePREP
15 minCOOK
1 hrsREADY
1 hrsThis crowd-pleasing casserole takes frozen hashbrowns and transforms them into pure comfort food with a creamy mixture of cheese, sour cream, and cream of chicken soup.
What sets this version apart is the pop of fresh green bell pepper mixed right into the filling, adding color, crunch, and a slightly sweet vegetal note.
Buttery cornflake crumbs blanket the top, baking up golden and crunchy against the tender, creamy potato base.
Perfect for potlucks, holiday brunches, or Sunday suppers when you need something hearty that feeds a crowd without breaking a sweat.
Pro Tips
- Thaw frozen hashbrowns completely and press out excess moisture for the creamiest texture
- Mix half sharp cheddar and half American cheese for extra melty goodness
- Make it ahead and refrigerate unbaked overnight, then bake the next day adding 10 extra minutes
Ingredients
Directions
Grease 9×13 baking dish .
In a large bowl, mix cheese, soup, sour cream, onion, green pepper, ¼ cup butter, salt and pepper.
Mix well. Fold in potatoes.
Put in dish, mix cornflakes and 1 tablespoon butter and sprinkle on top.
Bake at 350℉ (180℃) for one hour.
Comments
