Nacho Hashbrown Casserole
Easy oven baked Nacho Hashbrown Casserole recipe. Made with frozen hash browns and a lot of cheese, this is the ultimate comfort meal.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
- 1 cup cheddar cheese, shredded
- 1 cup romano cheese, shredded
- 1 cup hot salsa
- 1 medium onion, diced
- 1/2 cup sour cream
- 1 (10 oz) can cream of mushroom soup
- 1/2 tsp ground pepper
- 1 (398 mL) can sliced black olives, drained
- 630 g frozen hash brown potatoes
- 1/3 cup cherry tomatoes, halved
- 1/2 tsp dried parsley
Preheat the oven to 350˚F. Lightly spray a 9x13 inch baking dish with cooking spray and set aside.
In a large bowl, mix together the cheese, salsa, onion, sour cream, soup, pepper and olives until fully combined. Fold in the hash browns.
Pour into the prepared baking dish and bake in the preheated oven for 50 minutes. Sprinkle the top with cherry tomatoes and parsley, and cook for an additional 10 minutes.