Over on Reddit r/TraderJoes someone suggested green bean casserole as a possible use for Trader Joe’s Crispy Jalapeño Pieces. I have to admit, I’m not a big fan, canned green beans aren’t my jam. But I thought, what about Hash Brown Casserole instead?
But first, here’s what you’re looking for on your next Trader Joe’s run.
Nutritional info, if you need it.
It’s just a classic Midwest Hash Brown casserole with a couple of tweaks. I adapted this sized down version from Judy Stock’s recipe in the Monroe Methodist Church cookbook, 1987.
When I made it myself I baked the whole thing for 50 minutes, as the original recipe directed, but I’d suggest adding the Jalapeño Pieces when you’ve got about 15 minutes to go. You can see they get pretty brown when they go the full 50 minutes.
Hash Brown Casserole with Trader Joe's Crispy Jalapeño Pieces
Adapted from a recipe from Judy Stock in the Monroe United Methodist Church in Monroe, Iowa, 1987. This is a sized down version, but if you want to make a full 9x13 baking dish, just double it.
Ingredients
- 1 20 oz. bag of frozen shredded hash browns, thawed
- 1 1/2 c. grated cheddar cheese
- 1/2 c. sour cream
- 1/4 c. minced onion
- 2 slices of bacon, cut into 1/2 in pieces, rendered
- 1/4 c. (1/2 a stick) butter, melted
- 1/2 a 10.25 oz can cream of chicken soup (I use Pacific Foods brand)
- 1 c. cornflakes
- 1/2 c. Trader Joe's Crispy Jalapeño pieces
Instructions
Preheat oven to 350F.
In a large bowl, mix together the hash browns, cheese, sour cream, onion, cream of chicken soup, bacon and butter until evenly combined. Pour the hash brown mixture into a 11 x 2 baking dish. Top with cornflakes. Bake for 35 minutes.
Add the jalapeño pieces and bake for 15 minutes more.
