Cheesy Southwest Hash Brown Casserole

Name: Cheesy Southwest Hash Brown Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 4 cups frozen hash browns; 1 can (15 oz) black beans, drained and rinsed; 1 cup frozen corn kernels; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1/2 cup sour cream; 1/4 cup unsalted butter, melted; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper; Salt and black pepper to taste; 2 tbsp chopped fresh cilantro; Non-stick cooking spray

🕒 Prep: 15 min

🔥 Cook: 40 min

🍽 Serves: 6

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Welcome to the ultimate comfort dish: Cheesy Southwest Hash Brown Casserole! This recipe combines creamy, cheesy goodness with vibrant veggies and a touch of spice, making it perfect for a cozy family dinner or a potluck hit. Let’s dive in and get cooking!

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Ingredients for Cheesy Southwest Hash Brown Casserole

Frozen hash browns form the hearty base, offering a crispy texture and saving you prep time. Black beans add protein and a creamy texture while helping to bind the ingredients. Frozen corn kernels bring a hint of sweetness and pop of color. Both red and green bell peppers are included for their fresh, crunchy contrast and vibrant color. The star duo, cheddar and Monterey Jack cheese, melt beautifully, creating that ooey-gooey goodness we all crave. Sour cream adds tang and creaminess, while unsalted butter helps with richness. For seasoning, ground cumin, smoked paprika, garlic powder, and a hint of cayenne pepper create a bold, smoky flavor. Finally, fresh cilantro adds a fresh finish, brightening the dish.

Tips & Tricks

For even more crunch, thaw the hash browns and pat them dry before mixing.
Adjust the cayenne pepper to taste if you prefer a milder or spicier kick.
If you're making this ahead of time, assemble the casserole and cover it tightly in the refrigerator for up to a day before baking.

Serving Suggestions

This casserole is a meal on its own but pairs wonderfully with a fresh green salad dressed with lime vinaigrette. For added protein, top with grilled chicken or serve alongside fluffy scrambled eggs for a hearty brunch option.

Frequently Asked Questions

Can I use fresh potatoes instead of frozen hash browns?: Yes, you can grate fresh potatoes, but make sure to squeeze out excess moisture to avoid a soggy casserole.
How do I store leftovers?: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Cheesy Southwest Hash Brown Casserole Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). Grab your trusty 9x13-inch baking dish and give it a good spray with non-stick cooking spray to prevent any sticking. In a large mixing bowl, toss together the frozen hash browns, black beans, corn, and both chopped bell peppers. Add half of the cheddar and Monterey Jack cheese — this will be your delectable base.

In a separate small bowl, whisk together the sour cream, melted butter, ground cumin, smoked paprika, garlic powder, cayenne pepper, and a pinch each of salt and black pepper until smooth. Pour this creamy mixture over your hash brown mix and stir until everything’s well combined and evenly coated.

Spread the mixture evenly into your prepared baking dish. Sprinkle the remaining cheese over the top, ensuring full coverage for that irresistible cheese pull later. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil, letting the casserole bake for another 15 minutes or until the top is golden brown and bubbly.

Once out of the oven, give the casserole a few minutes to cool and set. Just before serving, sprinkle with freshly chopped cilantro for a burst of color and flavor.

Why You'll Love This Recipe

Quick and easy prep with frozen hash browns and canned beans.
Bursting with flavors of the Southwest — think cumin and smoked paprika.
Customizable heat level thanks to cayenne pepper.
Perfect balance of creamy and crunchy with melty cheese and crispy hash browns.

Ingredients

4 cups frozen hash browns

1 can (15 oz) black beans, drained and rinsed

1 cup frozen corn kernels

1 red bell pepper, chopped

1 green bell pepper, chopped

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup sour cream

1/4 cup unsalted butter, melted

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp cayenne pepper

Salt and black pepper to taste

2 tbsp chopped fresh cilantro

Non-stick cooking spray

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with non-stick cooking spray.

2. In a large mixing bowl, combine hash browns, black beans, corn, red bell pepper, green bell pepper, and half of both cheddar and Monterey Jack cheese.

3. In a separate small bowl, mix together the sour cream, melted butter, cumin, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.

4. Pour the sour cream mixture over the hash brown mixture and toss until everything is evenly coated.

5. Transfer the mixture into the prepared baking dish, spreading it out evenly.

6. Top with the remaining cheddar and Monterey Jack cheese.

7. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown and bubbly.

8. Allow the casserole to cool for a few minutes before garnishing with chopped cilantro and serving.

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