Pepper Jack Potato Casserole
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.
Ingredients
- 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 melted
- ½ cup sour cream
- 1 cup grated Parmesan cheese divided
- ½ tsp onion powder
- ¼ tsp garlic powder
- Salt and pepper to taste
- 1 sleeve Ritz crackers crushed
- ½ cup cooked chopped bacon (optional)
- 1 tsp paprika
Instructions
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Preheat oven to 400 F. Lightly spray 9x13 baking dish with cooking spray.
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In a large bowl combine hash browns, cream of chicken soup, cheese, heavy cream, butter, sour cream, ¼ cup Parmesan cheese, onion powder, garlic powder, salt and pepper.
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Spoon potato mixture into pan.
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Combine crushed crackers, bacon, ¾ cup Parmesan and paprika. Sprinkle over potatoes.
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Bake uncovered for 45 to 50 minutes, until bubbly.
Recipe Notes
Bacon can be omitted. If freezing, thaw overnight in refrigerator and bake as directed.