Fireside Hatch Green Chile Southwest Hash Brown Casserole
Fireside Hatch Green Chile Southwest Hash Brown Casserole is a bold, comforting, and flavor-packed dish loaded with green chile sausage, shredded hash browns, black beans, sweet corn, and plenty of melty pepper jack and cheddar cheese. A creamy mixture of sour cream, green chile sauce, and warm southwestern spices holds everything together, while fresh cilantro adds brightness to balance the heat. Baked until bubbly, golden, and slightly crisp on top, this casserole makes the perfect hearty weeknight dinner, game-day dish, or brunch centerpiece.
Servings 10 servings
Calories 500kcal
Cost $16 for entire recipe
Equipment
- 9×13-inch baking dish
- Large skillet
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
Base
- 1 30–32 oz bag frozen shredded hash browns thawed and patted very dry
- 1 lb Hatch green chile sausage OR pork sausage
- ½ cup roasted Hatch green chiles only if using plain sausage
- 1 cup corn thawed & dried OR drained if canned
- 1 15 oz can black beans rinsed and drained
- 1 medium onion diced
- 1–2 jalapeños seeded and minced (optional)
- 3 cloves garlic minced
- ½ cup chopped fresh cilantro
- 1 cup shredded pepper jack cheese
- 1 cup shredded sharp cheddar cheese
Creamy Binder
- 1 cup sour cream
- ¾ cup heavy cream or whole milk
- ¾ cup Hatch green chile enchilada sauce
- 2 large eggs
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp lime juice
- Salt & pepper to taste
Topping
- 1–1½ cups shredded pepper jack and cheddar cheese
- Fresh cilantro for garnish
- Sliced green onion optional
Instructions
Preheat
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Prep Ingredients
- Pat the thawed hash browns very dry with paper towels. Let the beans drain for 2–3 minutes and make sure the corn is thawed and dry.
Cook Sausage
- In a large skillet over medium heat, brown the sausage until fully cooked. Add the diced onion and cook until soft and translucent. Stir in the jalapeño and cook for 1–2 minutes, then add the garlic and cook for 30–60 seconds. Drain excess grease, leaving about 1 tablespoon, and let the mixture cool for 5 minutes.
Mix Base
- In a large bowl, combine the hash browns, corn, black beans, and cilantro, then toss to distribute evenly. Add the sausage mixture along with the pepper jack and cheddar cheese, and mix gently.
Make Binder
- In a separate bowl, whisk together the sour cream, cream or milk, enchilada sauce, eggs, spices, lime juice, salt, and pepper until completely smooth.
Combine
- Pour the binder into the mixture in two additions, folding gently after each addition until evenly coated. The mixture should be thick and creamy, not watery.
Assemble
- Transfer the mixture to the prepared baking dish, filling no more than three-quarters full, and spread evenly. Top with the remaining cheese.
Bake
- Bake for 40–50 minutes, rotating the pan halfway through, until the center is set, the edges are bubbling, and the top is golden. If the top browns too quickly, loosely tent with foil.
Rest
- Let the casserole rest for 15 minutes before slicing.
Finish
- Top with fresh cilantro, green onion, and a light squeeze of lime, then slice and serve.