Ingredients
1
(20-oz.) pkg. refrigerated hash-brown potatoes
4
oz. (1 cup) shredded Monterey Jack cheese
1/2
cup sliced green onions
1 1/4
cups milk
2
chipotle chiles in adobo sauce, finely chopped
2
teaspoons adobo sauce from can
2
garlic cloves, minced
1/2
teaspoon seasoned salt
1/4
teaspoon pepper
Preparation
Heat oven to 350°F. Spray shallow 1 1/2-quart casserole or gratin dish with nonstick cooking spray. In sprayed casserole, combine potatoes, cheese and onions; mix well.
In medium bowl, combine all remaining ingredients; blend well. Pour over potato mixture; mix well.
Bake at 350°F. for 45 to 50 minutes or until potatoes are tender and top is golden brown.
