Pepper Jack Potato Casserole
Pepper Jack Potato Casserole
Ingredients
- 1 (30 oz) bag frozen hash browns
- 1 (10.75 oz) can cream of chicken soup
- 2 cups pepper jack cheese, grated
- 1 cup heavy whipping cream
- 1/2 cup butter, melted
- 1 cup sour cream
- 1 cup Parmesan cheese, grated and divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 sleeve Ritz crackers, crushed
- 1/2 cup bacon, cooked and crumbled
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 400°F and grease a 9x13-inch baking dish with nonstick spray. Set aside.
- In a large bowl, stir together the hash browns, cream of chicken soup, pepper jack cheese, cream, butter, sour cream, 1/2 cup of the Parmesan, onion powder, garlic powder, and salt and pepper.
- Spread mixture in prepared pan.
- In a small bowl, stir together crushed crackers, bacon, remaining Parmesan cheese and paprika. Sprinkle evenly over potatoes.
- Bake until golden brown and bubbly, about 45 minutes. Let rest 5 minutes before serving. Enjoy!