Ingredients
Scale
- 20 ounces frozen shredded hash brown potatoes
- 2 tablespoons butter, melted
- 1.5 – 2 cups jalapeno pimento cheese, or the entire yield of the linked recipe
- 8 ounces sour cream
- ½ cup chicken broth
- 3–4 green onion, chopped
- ½ teaspoon salt
- ½ teaspoon coarse ground black pepper
- ½ cup grated sharp cheddar cheese, optional topping
Instructions
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Preheat oven to 350° Fahrenheit. Spray a 9×13 casserole dish with non stick cooking spray.
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In a large mixing bowl, toss shredded potatoes in melted butter. Add rest of ingredients and mix well.
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Pour mixture into prepared casserole dish. Top with ½ cup shredded cheddar, if desired.
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Bake in preheated oven for 35 minutes or until edges are beginning to brown and are bubbly. Remove from oven and let sit 5 minutes before serving.