Santa Fe Ranch Potato Casserole

Name: Santa Fe Ranch Potato Casserole
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 8 serving(s)
Ingredients: 1 (2 kg) bag frozen hash brown potatoes; 2 cups sour cream; 2 (10 ounce) cans mushroom soup, undiluted; 3/4 cup melted butter; 3 cups grated cheddar cheese; 2 1/2 cups chopped Spanish onions; 1 jalapeno pepper, minced; 1/2 cup parmesan cheese; salt and pepper

Submitted by Dancer

"I made this for a small group of friends and I should have doubled it. There was 6 of us, but they wanted more."

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Ready In:: 1hr 55mins
Ingredients:: 9
Serves:: 8

ingredients

1 (2 kg) bag frozen hash brown potatoes
2 cups sour cream
2 (10 ounce) cans mushroom soup, undiluted
³⁄₄ cup melted butter
3 cups grated cheddar cheese
2 ¹⁄₂ cups chopped Spanish onions
1 jalapeno pepper, minced
¹⁄₂ cup parmesan cheese
salt and pepper

directions

Thaw potatoes.
Preheat oven to 350 degrees.
Mix all ingredients together except parmesan.
Place mixture in a large baking pan.
Sprinkle the top with parmesan.
Bake in preheated oven 1 to 1 1/2 hours.

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Reviews

This is a definite five-star recipe. It is very similar to the potato casseroles made with cream of chicken soup and cornflakes, but the mushroom soup is a nice change. We also liked the parmesan topping. Thanks for the recipe.

Lucky Clover