Pepper Jack Hashbrown Casserole
Thanks to Durenda for sharing this recipe to make in the Sparkle Eats Kitchen. We asked viewers to tell us what they wanted to see made in the kitchen and this twist on hashbrown casserole was hers… she says, “this is one of my family favorites. Quick and easy and so delicious.”
Ingredients
Casserole
- 30 oz frozen shredded hash browns thawed
- 10.5 oz condensed cream of chicken soup undiluted
- 2 cups shredded pepper jack cheese
- 1.5 cups heavy whipping cream
- 1/2 cup butter melted
- 1/2 cup sour cream
- 1/4 cup shredded Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp pepper
Topping
- 1 cup crushed potato chips
- 5 strips of bacon cooked and crumbled
- 3/4 cup shredded Parmesan cheese
- 1 tsp paprika
Instructions
- Preheat oven to 350°. Ina 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.
- Bake, uncovered, until edges are bubbly and topping is golden brown, 25-30 minutes. If you're making this dish for kiddos, or an adult who doesn't like spicy food, use MontereyJack cheese instead of pepper jack.