Rattlesnake Casserole

Nutrition per serving

Ingredients

• 1 lb 85/15 ground beef
• 1 medium onion, diced
• 2–3 cloves garlic, minced
• 2 fresh jalapeños, diced, keep seeds in one for medium heat
• 1 can (10.5 oz) cream of chicken soup
• 1 cup plain non-fat Greek yogurt or sour cream
• 1 cup shredded cheese, half cheddar, half pepper jack
• Salt + pepper
• 1 tsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 (20–30 oz) bag shredded hashbrowns

Instructions

1. Brown the ground beef.
2. Prep the vegetables: onion, jalapeno, and minced garlic.
3. Drain the beef once browned.
4. Sauté the vegetables until the onion is nice and translucent.
5. In a large bowl, add cream of chicken, sour cream, smoked paprika, and Worcestershire sauce; stir until well combined.
6. Add the cheese and mix until well combined.
7. Add the ground beef and vegetables to the mixture and mix well.
8. In a small bowl, combine melted butter, hash browns, salt, and pepper; mix until combined.
9. Layer the casserole starting with the beef mixture, then the hash browns, a little more butter on top of the potatoes, and then some more cheese.
10. Bake in the oven.