I’m always looking for new meal inspiration and recipes to mix up our routine and add variety! When I look for recipes, I always pay special attention to how difficult the prep work is and also how many ingredients are needed. If a recipe is simple to whip up, I don’t mind so much cooking but when a recipe calls for all these strange ingredients and hours of prep time, you’ll know you’ve lost me! That was I was really thrilled to try out one of the simple recipes Ore-Ida offers on their website! I love potato dishes – mashed, baked, potato salad, au gratin, you name it! So, when I stumbled across Ore-Ida’s Country Style Hash Brown Casserole recipe not only did it sound good, it looked delicious too and only needed 10 minutes prep time! I picked up a bag of Ore-Ida Country Style Hash Browns during my regular grocery trip and when my next busy evening came along, I knew it was the perfect time to give this recipe a try! It took less than 10 minutes to get the casserole assembled including chopping the onion! This recipe was spicier than I imagined as the pepper jack cheese does add some spice into the recipe. I love some spice, though, so I didn’t mind that at all. My kids said it was spicy but still ate it right up. While this dish worked well as a main course, next time I think I will serve it as a side with sliced ham or maybe a roast as it would complement a meat dish really well. It reminded me a lot of funeral potatoes and made a ton of food, perfect to serve a crowd!
Country Style Hash Brown Casserole
Prep: 10 minutes – Cook Time: 30 Minutes
Makes 14 servings
Heath oven to 350°. Coat an 11×7 baking dish with nonstick cooking spray. In a large bowl, whisk together 1 can cream of chicken soup, 1 cup sour cream, and 1/2 teaspoon of salt. Stir in 1 package of Ore-Ida Country Style Hash Browns, 1/2 cup chopped onions, 1.5 cups shredded pepper jack cheese and 1/3 cup roasted red peppers drained and chopped until well mixed. Spoon evenly into baking dish. Combine 1 cup of bread crumbs and 2 tablespoons melted butter. Sprinkle mixture evenly onto off hash brown mixture. Bake uncovered for 30 minutes or until hot and bubbly. Allow to rest for 5 minutes before serving.
To easily print this recipe, or for more great Ore-Ida recipes, visit www.oreida.com.
Check out my Weeknight Meals Pinterest Board for more inspiration!
Compensation was provided by Ore-Ida® via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Ore-Ida.
Tuesday 27th of November 2012
Always looking for new ways to make potatoes, rice, or noodles. Thank you for referring me to the Ore-Ida site and for this recipe. I get tired of the same "starch" recipes over and over. Love variety when it comes to recipes.
Sunday 7th of October 2012
That sounds delicious! It sounds a lot like a hashbrown casserole recipe that I use, but I love the addition of peppers!
Wednesday 3rd of October 2012
Looks great. I also love potato dishes and as of lately have been hooked on sweet potatoes, especially baked fries!
Monday 1st of October 2012
wonder if you can used dry red peppers instead of fresh?
Monday 1st of October 2012
How many comments on place on this depends on how many of your giveaways I enter :)