Southern Spice Hash Brown Casserole

Renae McVay


Who doesn't love hash brown casserole? We love a little bite to our dishes so I came up with this recipe. It's spicy but not too hot. If you want it really hot just add about 1/2 cup finely chopped jalapeno peppers. Leave the seeds in for real pow!!!

★★★★★ 7 votes
12 or more
30 Min
1 Hr

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.


1 large
bag of frozen hash browns, country style, and thawed
1 medium
chopped onion
1 medium
chopped green bell pepper
regular size can of rotel tomatoes and
1 Tbsp
celery seeds
1 Tbsp
garlic salt
1/2 tsp
1/2 tsp
paprika, sweet mild
1 jar(s)
hormel real bacon not use dried imitation bits
3 c
finely shredded cheese (i use monterey/cheddar mix)
1 can(s)
cream of celery soup
24 ounce container of sour cream
1 c
finely shredded cheese as above


1After 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.
2In 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.
3Spray 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.
4After 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.
5This 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!!!

About this Recipe

Course/Dish: Potatoes, Casseroles
Main Ingredient: Potatoes
Regional Style: Southwestern
Other Tag: Heirloom