Tuesday, February 4, 2014

The Ranch Kitchen's Green Chili and Cheese Hash Brown Casserole

Green Chili and Cheese Hash Brown Casserole
Instant hash browns are now one of my new favorite food to stock in my pantry!  No peeling potatoes or thawing them out from the freezer.  Just pour, add hot water, allow potatoes to moisten and cook on your skillet or add to your casserole. Potatoes just got even easier!
New Years Eve we had the pleasure of having my middle daughter's sweet college friends at our home and ranch.  We spent the better part of the two days while they were in eating and having a great visit!  I realize all to well that we need to cherish these times, because before long our house won't be the destination they chose.  We felt safe having them at our house and not on the roads/  We especially enjoyed watching our favorite team the Texas Aggies pull out a last minute win in their bowl game against Duke!  It was a nail bitter for sure!
For that nights meal, to go along with the brisket we had smoked on our pit, I served these potatoes.  We all really enjoyed them and especially the kids.  It made enough that I served them again reheated in my oven with our annual New Years day lunch of pork ribs, black-eyed peas, my Granny's wilted cabbage, black-eyed pea relish and cornbread. Check out my recipe tab at the top of this page for all these recipes except for the black-eyed peas that will be posted soon.
Green Chili and Cheese Hash Brown Casserole
8  - 10 cups of dehydrated hash browns prepared according to package directions
water for hash browns (see hash brown directions)
For mixture:
1 - 4 ounce, large can of diced green chili's
1 can Campbell's Cream of Chicken Soup
1 can Campbell's Cream of Mushroom Soup
1 - 16 ounce can of Pet Evaporated Milk
1 cup water
2 cups cheddar cheese ( I used the cheddar cheese crumbles in the package and shredded would work just as well)
1 stick margarine
2 teaspoons Tony Chachere's Creole Seasoning
1 tablespoon of garlic salt
***I did not add chopped green or white/yellow onions to this, but it would be a great addition
Prepare hash brown according to package directions.  Make sure you drain well.  In a large bowl, place the hash browns and add both soups, evaporated milk, 1 cup water, cheese and seasonings.  Mix well as you add each ingredient.  Spoon hash brown mixture into a large 9 x 13 baking dish.  Place 1 tablespoon squares of margarine across the entire top of the hash brown casserole.  Sprinkle with additional Tony Chachere's for seasoning and color before placing in the oven.
Bake uncovered at 375 degrees for 1 hour or until mixture is bubbling throughout and cheese is melted. 
This is an easy, great dish to take to potlucks, work, or just serve at home.  I made this for a huge crowd and don't see why if you didn't want to cook this entire portion in one night you couldn't place half of it in a freezer container and cook at a later date. 
Let me know what you think!
Alise @ The Ranch Kitchen

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