Pepper Jack Potato Casserole


Pepper Jack Potato Casserole


1 (30 to 32-oz) bag frozen shredded hash browns
1 (10.75-oz) can cream of chicken soup
2 cups shredded pepper jack cheese
1½ cups heavy whipping cream
½ cup butter, melted
½ cup sour cream
1 cup grated Parmesan cheese, divided
½ tsp onion powder
¼ tsp garlic powder
salt and pepper to taste
1 sleeve Ritz crackers crushed
1 tsp paprika


Preheat oven to 400ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.
In a large bowl, combine 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.
Spoon potato mixture into prepared pan.
Combine crushed crackers, remaining ¾ cup grated Parmesan cheese, and paprika. Sprinkle over potatoes.
Bake, uncovered, for 45 to 50 minutes, until bubbly.


Can assemble casserole ahead of time and refrigerate or freeze for later.
To bake after freezing, thaw in the refrigerator overnight and bake as directed above.

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