These kicked-up hash browns are de-lish! There's a slight bite, but it's not too hot. Super creamy and flavorful, they'd make a great side dish or a tasty addition to a potluck dinner.
Provided by Renae McVay
Categories Casseroles
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. After the hash browns are thawed, mix all ingredients in a large bowl except the soup and sour cream, and the 1 cup of shredded cheese. Toss together well.
- 2. In a small mixing bowl, whisk together the cream of celery soup and sour cream. Add this mixture to the potato mixture and thoroughly mix together.
- 3. Spray a 9x13 casserole dish with oil and preheat the oven to 375 degrees. Pour the potato mixture into the casserole dish and spread out evenly. Place in preheated oven and bake for 1 hour.
- 4. After an hour pull the casserole out of the oven and sprinkle the last cup of cheese over the top. Turn the oven off and put the dish back in the oven and let it stay about 10 minutes for the cheese to melt.
- 5. This dish is spicy but not really hot. If you are adventurous and want more heat, add 1/2 cup of finely chopped jalapeno pepper;leave the seeds in for even more heat!!!
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