hashbrown Archives

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.

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Also try my tater tot casserole and my green bean casserole.

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4 from 1 vote

Southwestern Potato Casserole

What a wonderful casserole this southwestern potato casserole is!

Course Side

Cuisine Southwestern

Keyword casserole, potatoes, southwestern

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 304kcal

Author Based on a recipe from The Plain Chicken

Ingredients

1 can cream of chicken soup
16 ounces sour cream
1 tablespoon dried minced onion
1 teaspoon chili powder
1 can Rotel diced tomatoes with green chiles drained (mild or hot, up to you!)
½ pound Mexican Velveeta cheese cut into small cubes
2 pound shredded hash browns
1 cup yellow tortilla chips crushed
1 cup purple tortilla chips crushed
¼ cup butter cut into small pats

Instructions

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.