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Pepper Jack Hash Brown Casserole

Total Time

Prep: 25 min. Bake: 25 min.

Makes

12 servings

I found myself in need of an impromptu potato dish, but I had no potatoes. Frozen hash browns and the plethora of cheeses I had in the freezer offered me the solution to my side-dish dilemma. —Cynthia Gerken, Naples, Florida
Pepper Jack Hash Brown Casserole Recipe photo by Taste of Home

Ingredients

  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 2 cups shredded pepper jack cheese
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup butter, melted
  • 1/2 cup sour cream
  • 1/4 cup shredded Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • TOPPING:
  • 1 cup crushed potato chips
  • 5 bacon strips, cooked and crumbled
  • 3/4 cup shredded Parmesan cheese
  • 1 teaspoon paprika

Directions

  1. Preheat oven to 350°. In a large bowl, combine the first 11 ingredients. Transfer to a greased 13x9-in. baking dish. For topping, combine the potato chips, bacon and Parmesan; sprinkle over casserole. Top with paprika.
  2. Bake, uncovered, until edges are bubbly and topping is golden brown, 25-30 minutes.

Test Kitchen tip
  • If you're making this dish for kiddos, or an adult who doesn't like spicy food, use Monterey Jack cheese instead of pepper jack.
  • Nutrition Facts

    2/3 cup: 416 calories, 33g fat (19g saturated fat), 87mg cholesterol, 682mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 12g protein.

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