This easy Pioneer Woman Cheesy Hash Brown Potato Casserole is a creamy, comforting dish perfect for any meal. Loaded with melted cheese, crispy bacon, and flavorful chiles, it’s simple to make with common ingredients. Ideal for a quick dinner or side, this casserole is hot, cheesy, and always a crowd-pleaser!
Ingredients Needed
- 2 tablespoons butter
- 2 large green chiles, diced
- 2 jalapenos, finely diced
- 1 poblano chile, diced
- 2 onions, diced
- 4 pounds frozen diced hash brown potatoes (2 bags)
- Salt and ground pepper, to taste
- 2 cups grated sharp Cheddar cheese (8 oz)
- 2 cups grated Monterey Jack cheese (8 oz)
- 8 slices bacon, fried and chopped
How To Make Hash Brown Potato Casserole
- Preheat the oven to 375°F (190°C).
- Cook the vegetables: In a large skillet, melt the butter over medium heat. Add the diced green chiles, jalapenos, poblano chile, and onions. Sauté until they are browned, almost blackened, about 8-10 minutes.
- Add the potatoes: Stir in the frozen hash brown potatoes, season with salt and pepper, and toss everything together to combine.
- Transfer to baking dish: Tip the hash brown mixture into a buttered 9×13-inch baking dish, spreading it out evenly.
- Top with cheese and bacon: Sprinkle the grated Cheddar and Monterey Jack cheeses over the potatoes, then scatter the chopped bacon on top.
- Bake: Place the baking dish in the oven and bake for about 30 minutes, until the casserole is hot, bubbly, and golden brown on top.
Recipe Tips
- Use frozen hash browns for the best texture. Fresh potatoes can get mushy, but frozen hash browns hold their shape and cook evenly.
- Don’t skip the sautéing step for the chiles and onions. Browning them adds extra flavor to the casserole, making it more delicious.
- Season well: Add enough salt and pepper to balance the richness of the cheese and bacon. Taste the mixture before baking to make sure it’s flavorful.
- Top with extra cheese for a gooey, cheesy crust. If you want even more cheese, feel free to add a bit more before baking.
- Make ahead: This casserole can be prepared the day before and refrigerated. Just bake it when you’re ready to serve for a quick meal.
How To Store & Reheat Leftovers
- Refrigerate: Place leftovers hash brown potato casserole in an airtight container and store in the fridge for up to 3 days.
- Freeze: Once cooled, wrap the casserole tightly and freeze. It lasts for up to 2 months.
- Reheating: Reheat leftovers hash brown potato casserole by baking in a 350°F oven for 10 minutes until hot and bubbly. You can also microwave individual servings for 1-2 minutes, but baking helps keep the texture crispier.
Nutrition Facts
Serving Size: 1 cup
- Calories: 340 kcal
- Total Fat: 22 g
- Saturated Fat: 13 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Cholesterol: 62 mg
- Sodium: 958 mg
- Potassium: 446 mg
- Total Carbohydrate: 24 g
- Dietary Fiber: 2 g
More Pioneer Woman Recipes:
Pioneer Woman Hash Brown Potato Casserole
Description
This easy Pioneer Woman Cheesy Hash Brown Potato Casserole is a creamy, comforting dish perfect for any meal. Loaded with melted cheese, crispy bacon, and flavorful chiles, it’s simple to make with common ingredients. Ideal for a quick dinner or side, this casserole is hot, cheesy, and always a crowd-pleaser!
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the vegetables: In a large skillet, melt the butter over medium heat. Add the diced green chiles, jalapenos, poblano chile, and onions. Sauté until they are browned, almost blackened, about 8-10 minutes.
- Add the potatoes: Stir in the frozen hash brown potatoes, season with salt and pepper, and toss everything together to combine.
- Transfer to baking dish: Tip the hash brown mixture into a buttered 9×13-inch baking dish, spreading it out evenly.
- Top with cheese and bacon: Sprinkle the grated Cheddar and Monterey Jack cheeses over the potatoes, then scatter the chopped bacon on top.
- Bake: Place the baking dish in the oven and bake for about 30 minutes, until the casserole is hot, bubbly, and golden brown on top.
Notes
- Use frozen hash browns for the best texture. Fresh potatoes can get mushy, but frozen hash browns hold their shape and cook evenly.
- Don’t skip the sautéing step for the chiles and onions. Browning them adds extra flavor to the casserole, making it more delicious.
- Season well: Add enough salt and pepper to balance the richness of the cheese and bacon. Taste the mixture before baking to make sure it’s flavorful.
- Top with extra cheese for a gooey, cheesy crust. If you want even more cheese, feel free to add a bit more before baking.
- Make ahead: This casserole can be prepared the day before and refrigerated. Just bake it when you’re ready to serve for a quick meal.
Pioneer Woman Hash Brown Potato Casserole