Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 10 people
I love this Pepper Jack Potato Casserole. It’s an amazing casserole that combined traditional potato casserole and scalloped potatoes. This casserole has a cheesy bacon cracker crust that I am obsessed with! Also, this casserole is packed with frozen shredded hash browns, cream of chicken soup, heavy cream, pepper jack cheese, butter, sour cream, onion powder, and garlic powder, and topped with Ritz crackers, loads of Parmesan cheese, and bacon. For an even easier weeknight dinner, you can make this casserole in advance and store it in the fridge or freezer.
Ingredients
½ c. butter, melted
1 (30 to 32 ounces) bag of frozen shredded hash browns
2 c. shredded pepper jack cheese
1 (10.75 ounces) can cream of chicken soup
1½ c. heavy whipping cream
½ c. sour cream
1 c. grated Parmesan cheese, divided
½ teaspoon onion powder
½ c. cooked chopped bacon
¼ teaspoon garlic powder
1 sleeve of Ritz crackers, crushed
1 teaspoon paprika
salt and pepper to taste
How to make Potato Casserole (Pepper Jack Style)
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using cooking spray, lightly grease a 9 x 13 x 2-inch baking dish.
Step 2: Place the hash browns, cream of chicken soup, pepper jack cheese, heavy cream, butter, sour cream, ¼ cup grated Parmesan, onion powder, garlic powder, salt, and pepper in a large bowl. Mix well until combined.
Step 3: Into the prepared pan, spoon the potato mixture.
Step 4: Mix the crushed crackers with bacon, the rest of the ¾ cup grated Parmesan cheese, and paprika. Then, sprinkle this on top of the potatoes.
Step 5: Place in the preheated oven and bake for about 45 to 50 minutes, uncovered, until bubbly.
Notes:
You can assemble the casserole in advance and keep it in the fridge or freezer.
When ready to serve, thaw the frozen casserole in the fridge overnight and bake as instructed.