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Pepper Jack Hash Brown Casserole

10 reviews
Total Time
Prep: 25 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Cyndy Gerken, Naples, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

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Test Kitchen tip
  • 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.
    • Test Kitchen Approved

    Pepper Jack Hash Brown Casserole

    Contest Winner
    10 reviews
    Prep Time 25 min
    Cook Time 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
    Text Ingredients

    Directions

    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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