Cheesy Chili Hash Brown Bake

I'm moving to another state, so trying to use up ingredients I have in the pantry. I mixed panko bread crumbs with the cheese. It was awesome, and solved the problem of the potatoes not being crispy enough. Yum.

I have made this multiple times using the exact ingredients listed. It's simple and satisfying. The only changes I made were to mix the hash browns in after the initial cooking and recovered it. This is only because we don't care for crunchy. I also only melted the cheese for 1 minute.

Made this just like the recipe said except I added onions when I was cooking the beef. Yum!

The ingredients list is a little confusing when it comes to the hash browns, since it mentions 30 oz and 4 cups (which is 30 oz about). It's definitely using half of a 30oz bag. Beyond that little confusion, this tastes really good and was quite easy to make.

Really good! instead of hashbrowns, i used tater tots. everyone in my family said it was the best thing i have ever made!!!

This recipe has become an instant favorite with my family. Perfect for a chilly autumn evening at home. Once out of the oven, this is bubbling hot! Allow the chili to cool down a bit before serving. Served with a side of buttered broccoli, sopped up with a warm, homemade bun and washed back with a good beer. I highly recommend the Cheesy Chili Hash Brown Bake.

REALLY?? I'm sorry, but we thought this was AWFUL! Made exactly as directed, it was just plain YUCK and we're not picky...I dunno!

This is delicious. I easily lightened it with 99% fat free ground turkey breast and Hormel vegetarian chili with beans and 2% cheddar. I found that I had to turn my oven to broiler for about 2-3 minutes before putting on the cheese because the hashbrowns were cooked, they just didn't brown like the recipe said. I will definitely make it again soon and next time, I'll double the recipe and freeze some. Otherwise, you're left with half a bag of hashbrowns in your freezer which may or may not get used.

This recipe is so quick and easy and sooo delicious. I have made this twice in one week for my family because they loved it so much. I will definitely keep this recipe in my monthly rotation of meals.

ok - I HATE it when people change the recipe around to make a completely different recipe, then comment, but I am guilty this time. The store didn't have Amy's brand vegetarian chili, so I used cans of what I had to get as close to the recipe as possible. I combined cans of kidney beans and RoTel to make the can of chili called for, and chopped up two Boca burgers to be like the ground meat. Then I grated a potato to be like the hash browns, and I used the can of ManWich and did the cheese the same way. That's pretty much the same, right? It was really good!! Had some leftover collard greens from a recent S.L. issue with it. REALLY GOOD!!

Made this for my family of 6. Used the ground turkey and veggie chili w/beans. Will definately make this again. We all agreed the hash browns, after they brown, need to be mixed up with the chili. Then put the cheese on top to melt. I made the recipe in a 9x13 pan. One recipe fit the pan nicely. We even had a little bit left over for lunch the next day. There was a fight for it though!

My husband and I LOVED this recipe. It was quick, easy, and tasty, too! :)

Easy and tasty. Double it for a crowd; but be careful, the cheese melts quickly and you don't want it to burn.