1/2 cup butter
3 cups shredded Cheddar or Colby cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 (6 ounce) package frozen hash brown potatoes, thawed and drained
1/4 cup crumbled Cheddar cheese
1 jalapeno chile pepper, seeded and chopped
3/4 cup diced tomatoes
1/4 cup mayonnaise
1/1 (10 ounce) package frozen chopped spinach, thawed and drained
Preheat oven to 375 degrees F (190 degrees C).
Melt butter and reduce heat to medium-low; stir in Cheddar cheese, cream of mushroom soup, sour cream, and frozen hash browns. Simmer for 1 hour, stirring occasionally. If mixture is too thick, simmer for another hour. Recipe will thicken as it thickens.
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine the tomatoes, mayonnaise, spinach, and remaining canned chili paste. Mix well and pour into greased casserole dish.
Bake at 375 degrees F (190 degrees C) for 1 hour.
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