Southwestern Potato Casserole

What a wonderful casserole this southwestern potato casserole is! Fortunately, the recipe makes a really big batch (of course you could divide it or cut it in half), because we weren’t shy about eating it. I really liked the crunch that the tortilla chips added.¬† There’s a little hint of heat, but not much, so don’t worry about taking this to a potluck or family get-together.Southwestern Potato CasseroleAlso try my tater tot casserole.

Southwestern Potato Casserole

Course Side
Cuisine Southwestern
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12 -14


  • 1 can cream of chicken soup
  • 1 16 ounce tub sour cream
  • 1 tablespoon dried minced onion
  • 1 teaspoon chile powder
  • 1 can Rotel drained (mild or hot, up to you!)
  • 1/2 pound Mexican Velveeta cheese cut into small cubes
  • 1 2 pound bag shredded hash browns
  • 1 cup crushed yellow tortilla chips
  • 1 cup crushed purple tortilla chips
  • 1/4 cup butter cut into small pats


  • Preheat oven to 400 F.
  • Place the soup, sour cream, onion, chile powder, Rotel and cheese into a large bowl. Stir.
  • Fold in the hash browns.
  • Spray a 9" x 13" baking dish with non-stick spray. Pour in the hash brown mixture and spread out evenly.
  • Sprinkle top of casserole with the chips and butter.
  • Bake for 45 minutes or until hot and bubbly and starting to brown.

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