Southern Spice Hash Brown Casserole
Blue Ribbon Recipe
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. The Test Kitchen
1 largebag of frozen hash browns, country style, and thawed
1 mediumchopped onion
1 mediumchopped green bell pepper
1regular size can of rotel tomatoes and chilies....hot
1 Tbspcelery seeds
1 Tbspgarlic salt
1/2 tsppaprika, sweet mild
1 jar(s)hormel real bacon bits...do not use dried imitation bits
3 cfinely shredded cheese (i use monterey/cheddar mix)
1 can(s)cream of celery soup
124 ounce container of sour cream
1 cfinely shredded cheese as above
How to Make Southern Spice Hash Brown Casserole
- 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.
- 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.
- 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.
- 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.