Potato Pepper Casserole

This recipe is particularly easy if you use a bag of frozen hash brown potatoes, but it can be made with fresh cooked potatoes or leftover mashed potatoes.  There is little doubt that this is comfort food.


  • 1 large (2 lbs) bag frozen country style hash browns

  • 1 can cream of chicken, celery, mushroom or combination soup

  • 2 eggs, beaten

  • 1 medium onion, chopped

  • 8 ounces shredded cheese, your choice (plain old American cheese works fine, or a mild cheddar)

  • 1 green pepper bell, or equivalent quantity combination of red & green peppers

  • 1 or 2 canned jalapeno peppers

  • 1 small can pimentos

  • 2 sticks celery, chopped

  • ~3 tablespoons butter, melted


Mix all ingredients loosely and spread into well greased or PAM'd 9 x 13 baking dish. If potatoes are frozen, baking time will be reduced if they are first defrosted and brought to room temperature.  Cover and bake covered in oven at 375 degrees F for 30+ minutes until hot and cheese totally melted.   Then bake for 10 minutes more, uncovered.