Green Chile Potato Bake Recipe

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Green Chile Potato Bake

Texasgal B

By
@texaswonder

I was looking for a brunch potato bake that I could put together fast and still be bubbly hot to serve. I have adapted to a simply potato recipe. First the original recipe was OK.but not zazzy for me and the JAP gang so I gave it a "cook over" (get it make over; cook over snicker") Hope you enjoy!
Come to think about my recipe it is nothing like the one I used. Mine is fantastic!
TW
PS I forgot to take pictures but will add them when I make this Mothers day.


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Rating:

Comments:

Serves:

16

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2 bag(s)
fresh hashed potatoes (1lb each) i use southwest style simply potatoes
1 c
sharp cheddar cheese shredded (shred your own if you can)
1 1/2 c
mexican blend shredded cheese (shred your own if you can)reserve 1/2 cup for topping
2 can(s)
small cans of chopped green chiles
1 c
plus 1/4 cup whole milk divided
1 can(s)
cream of potato soup do not dilute!
1 Tbsp
minced garlic (optional)
2 Tbsp
butter melted
1
container of sour cream for side compliment

Directions Step-By-Step

1
Tools: 9 x 13 casserole dish sprayed.
Large mixing bowl
Spatula or large spoon
2
Preheat oven to 350 F degrees.
Spray casserole dish, set aside.
3
In a large bowl combine soup, 1 cup of milk, combine well.
Add both cans of green chilies, garlic, butter to the soup mix.
Combine well.
Fold in two bags of potatoes, cheddar cheese and 1 cup of the shredded Mexican cheese.
4
If after adding the green chilies if the mixture is still to "thick" add more or less of the reserved 1/4 cup of milk. Remember the potatoes will absorb the liquid but you don't want it too dry!
5
Pour into your casserole dish and bake uncovered until bubbly. Add the reserve 1/2 cup of cheese and bake until melted. My oven was right at 1 hour 15 minutes for it to come together.
6
Hints: Let the milk, cheese, and hash browns come to room temp before combining. It decreases bake time and the soup mixture does not clump.
I also like my casserole with a "crispy" type texture so I changed to convection for the last 5 minutes.
If you don't have a convection oven you can broil the last few minutes but watch closely!
Serve with sour cream as a side.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Tex Mex Yumm