Pepper Jack Hash Brown Casserole


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
1 cup crushed potato chips
5 bacon strips, cooked and crumbled
3/4 cup shredded Parmesan cheese
1 teaspoon paprika


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

Helpful Hints:

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.
Total Time
Prep: 25 min. Bake: 30 min.
Makes 12 servings
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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