Texas Hashbrown Casserole
Submitted by Laura Bergman
Ingredients
- 6 slices bacon
- 2 Poblano peppers diced
- 16 oz. Velveeta Queso Blanco
- 1 can cream of poblano soup or cream of mushroom
- 8 oz. sour cream
- 1 stick unsalted butter
- 4 oz. can diced green chiles
- 2 20 oz. bags shredded hashbrowns
- For topping:
- 8 oz. tortilla chips crushed
- 1 stick unsalted butter melted
Instructions
- Preheat oven to 350 degrees. Cook bacon in a large skillet before transferring to a paper towel and setting aside. Chop or crumble once cooled. Add diced poblano pepper to the remaining bacon grease and cook for 2-3 minutes to soften. Add queso blanco, sour cream, cream of poblano (or cream of mushroom), green chiles, 1 stick butter, and cooked bacon. Reduce heat to low and stir everything together until evenly melted. Add shredded hashbrowns to a large baking dish and pour cheese sauce over top. Fold everything together and smooth top to create an even surface. Top with crushed tortilla chips and pour melted butter over the top. Cover with foil. Bake for 50-60 minutes at 350 degrees until crispy golden brown. Remove foil during last 15-20 minutes.