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Pepper Jack Potato Casserole


  • Author: Patty Specht

Ingredients

Scale
  • 1 (30 to 32-oz) bag frozen shredded hash browns
  • 1 (10.5-oz) can unsalted cream of chicken soup
  • 2 cups shredded pepper jack cheese
  • 1ยฝ cups heavy whipping cream
  • ยฝ cup butter, melted
  • ยฝ cup sour cream
  • 1 cup grated Parmesan cheese, divided
  • ยฝ tsp onion powder
  • ยผ tsp garlic powder
  • Salt and pepper to taste
  • 1 sleeve Ritz crackers, crushed
  • ยฝ cup cooked chopped bacon
  • 1 tsp paprika

Instructions

  1. Preparation: Preheat your oven to 400ยบF and lightly grease a 9x13x2-inch baking dish.
  2. Combine: In a large bowl, mix the hash browns, cream of chicken soup, pepper jack cheese, heavy whipping cream, melted butter, sour cream, ยผ cup Parmesan cheese, onion powder, garlic powder, salt, and pepper.
  3. Transfer: Spread the mixture evenly into the prepared baking dish.
  4. Topping: Mix the crushed crackers, bacon, remaining Parmesan cheese, and paprika in a small bowl. Sprinkle this over the potato mixture.
  5. Bake: Place in the oven for 45 to 50 minutes, until bubbly and golden brown.
  6. Serve: Allow to cool slightly before serving to let the flavors meld together.