Today is a great day, filled with spicy and sweet treats! Not only did I create a spicy Tex-Mex Hashbrown Casserole, I also have a wonderful sweet giveaway! The 15-piece Signature Macaron Collection (entry at the bottom of page) by Sucre!
Sucre, is not your ordinary baking company, Chef Tariq and the wonderful people at Sucre are creating sweet masterpieces, from the beautiful French macaroons, Big Awesome Cookies, toffee, gourmet drinking chocolate, homemade marshmallows and southern candied pecans, to the prettiest King Cake I've ever seen, Sucre, does New Orleans proud!
Now, back to the spicy part of the day! I decided I wanted this dish to have a lot of heat. That's why I included Hatch chiles and fresh jalapenos. You can seed the jalapenos to remove some of the spice if desired.
I sauteed all my veggies in olive oil. I am not sure if I told you this...but Big Goo doesn't like raw veggies, so I try to cook them prior to adding veggies to my dishes.
This dish is really simple, I used fresh grated potatoes, you could substitute for frozen if desired. I placed the potatoes in my casserole dish, seasoned them well then topped with cheese and mixed everything together.
Next, I took the cooked veggies and mixed them into the sour cream and Cream of Mushroom soup. This mixture is then blended into the potatoes, topped with more cheese and green onions and baked for about an hour.
Spicy, creamy, cheesy...now all we need is some Sweet Sucre Macarons for dessert!
Spicy Tex Mex Hashbrown Casserole
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
4 russet potatoes, rinsed, peeled, grated
1 can Campbells Cream of Mushroom Soup
1 cup sour cream
2 cups pepper jack cheese, grated
2 cups sharp cheddar cheese, grated
1/2 cup Hatch roasted chiles, diced
2 jalapenos, diced
1/2 cup red onions, diced
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
3 cloves garlic, minced
1 bunch green onions, diced
1/2 tablespoon black pepper
1/2 tablespoon creole seasoning
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
extra virgin olive oil
Preheat oven to 375 degrees.
Mix seasoning blend together and set aside.
Grate potatoes, place in cold water, rinse, drain, repeat, dry, set aside.
In a skillet add 2 tablespoons of olive oil over medium high heat. Add bell peppers, jalapenos, red onion, half the green onions and hatch chiles, cook for 5 minutes, season with 1 tablespoon of seasoning blend, add garlic and cook 1 minute more.
Spray a 13 X 9 casserole dish with nonstick cooking spray. Drain potatoes, dry or spin with a salad spinner, place in casserole dish. Sprinkle remaining seasonings on top of potatoes, mix well. Top potatoes with 3 cups of the grated cheeses and mix well.
In a bowl mix sour cream and cream of mushroom sauce. Add cooked vegetables to mixture and mix well. Pour over potatoes and mix well. Top potatoes with remaining cheese and green onions.
Bake at 375 degrees for 1 hour are until potatoes are tender. Allow to cool 10 minutes before serving.