Pepper Jack Hash Brown Casserole

  Side Dishes

I found myself in need of an impromptu potato dish, but I had no potatoes. Frozen hash browns and the plethora of cheeses I kept in the freezer offered me the solution to my side-dish dilemma.

Pepper Jack Hash Brown Casserole

Average Rating: 5

TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 12 servings.

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

Instructions

  • 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.

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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