Hasbrown Casserole

Recipe provided by Daphne, the spouse of a fellow shuffleboard player.

Ingredients

  • 1 26 oz bag frozen shredded hashbrowns, thawed

  • 1/2 cup butter, melted

  • 1 can cream of jalapeno soup, HEB brand

  • 16 oz sour cream french onion dip (may substitute sour cream)

  • 1 bunch green onions, chopped (may use 1/2 cup finely diced white or yellow onions)

  • 2 cups pepper jack cheese, shredded

  • 1 3 oz bag real bacon pieces

  • 1/4 tsp pepper

Directions

  • Combine all ingredients in a large bowl

  • Mix well

  • Place in a 9x13 casserole dish

  • Bake at 350 degrees for 45-55 minutes, or until golden brown