Cheesy Hash Brown Casserole is an easy side dish, w/ cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!
- ¾ cup light sour cream
- 2 teaspoons chicken bouillon powder
- 16 ounces shredded hash browns if frozen, let them partially thaw
- ¾ cup pepper jack cheese (shredded)
- ¾ cup cheddar cheese (shredded) **DIVIDED USE**
- 3 Tablespoons chopped green bell pepper
- 3 Tablespoons chopped yellow onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
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Preheat oven to 350℉. Lightly grease or spray a 9" x 9" square baking dish.
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Combine sour cream and chicken bouillon powder in a small bowl. Stir well until combined; set bowl aside.
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In large bowl, combine hash browns, onion, green pepper, pepper jack cheese, ½ cup cheddar cheese, salt and black pepper. *Reserve remaining ¼ cup cheddar cheese. NOTE: If using frozen hash browns, let them partially thaw before adding.
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Stir to combine, then add reserved sour cream/chicken bouillon mixture. Continue stirring until all ingredients are fully mixed.
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Pour casserole mixture into greased baking dish; spread to cover. Use the back of a spoon to press down on mixture to flatten/slightly compact it into baking dish. Sprinkle remaining ¼ cup cheddar cheese on top of casserole.
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Bake at 350°F. for 45-50 minutes. When done, edges should be golden brown and casserole will be cooked through in the center. Transfer to a wire rack to cool slightly (so it firms up) before slicing into 9 pieces. Serve and enjoy!