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21) Cheddar & Roasted Red Pepper Hashbrown Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 30 oz bag frozen shredded hashbrowns, thawed
  • 1 cup diced roasted red peppers drained
  • 2 cups shredded sharp cheddar cheese
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/4 cup melted butter
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 cup breadcrumbs optional

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Sauté onion and garlic in a tablespoon of butter until soft, about 3 minutes.
  3. In a large bowl, mix hashbrowns, roasted peppers, cheddar, sour cream, milk, melted butter, sautéed onion and garlic, salt, pepper, and paprika.
  4. Spread mixture into prepared dish. Sprinkle breadcrumbs on top if using.
  5. Bake 35–40 minutes until bubbly and golden on top. Let sit 5 minutes before serving.