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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pepper Jack Potato Casserole Recipe

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This recipe for Pepper Jack Potato Casserole is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
½ cup cooked chopped bacon
1 tsp paprika
Directions:
Directions:
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, bacon, remaining ¾ cup grated Parmesan cheese, and paprika. Sprinkle over potatoes.

Bake, uncovered, for 45 to 50 minutes, until bubbly.

 

 

 

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