I stole this recipe for Pepper Jack Potato Casserole from plainchicken.com. This hash brown casserole is a perfect side dish for any time of the year. Shredded hash browns are mixed with cream of chicken soup, shredded cheese, heavy cream, butter, sour cream, Parmesan cheese, onion powder, garlic powder, salt and pepper. Then the potato mixture is spread into a baking dish. Next crushed Ritz crackers are mixed with Parmesan and paprika and sprinkled over the potatoes. The casserole is baked until bubbly. This recipe is yet another delicious way to cook potatoes.

The ingredients for this recipe are: 30 to 32 oz bag frozen shredded hash browns, 10.75 oz can cream of chicken soup, 2 cups shredded pepper jack cheese, 1 ½ cups heavy whipping cream, ½ cup butter, ½ cup sour cream, 1 cup grated Parmesan cheese, ½ tsp onion powder, ¼ tsp garlic powder, salt and pepper to taste, 1 sleeve Ritz crackers and 1 tsp paprika

Preheat oven to 400 F. Lightly spray 9×13 baking dish with cooking spray.Then in a large bowl combine cream of chicken soup, cheese, heavy cream, butter, sour cream, ¼ cup Parmesan cheese, onion powder, garlic powder, salt and pepper.

Next add the hash browns.

Mix well to combine, and the spoon potato mixture into pan.

Combine crushed crackers, ¾ cup Parmesan and paprika.

Sprinkle over potatoes.

Bake uncovered for 45 to 50 minutes, until bubbly.

Scoop out and serve warm.

If you liked the recipe for Pepper Jack Potato Casserole you can also try other potato recipes like Cheesy Potatoes, Slow Cooker Ranch Potatoes, Onion Roasted Potatoes, Crockpot Parmesan Potato Wedges or Cheesy Scalloped Potatoes.