Pepper Jack Potato Casserole

 

Pepper Jack Potato Casserole

(8-12 servings)

 

Ingredients:

1 bag (30-oz.) Frozen Shredded Hash Browns

1 can (10.75-oz.) Cream of Chicken Soup

2 cups Pepper Jack Cheese, shredded

1½ cups Heavy Whipping Cream

½ cup Unsalted Butter, melted

½ cup Sour Cream

1 cup Parmesan Cheese, grated, divided

½ tsp. Onion Powder

¼ tsp. Garlic Powder

to taste Salt and Pepper

1 sleeve Ritz Crackers, crushed

½ cup Bacon, cooked and chopped

1 tsp. Paprika

Directions:

In a large bowl, combine hash browns, soup, pepper jack cheese, heavy cream, butter, sour cream, ¼ cup parmesan cheese, onion powder, garlic powder, salt and pepper.  Spoon potato mixture into a sprayed 9x13 baking dish.  Combine crushed crackers, bacon, remaining parmesan cheese and paprika in a small bowl.  Sprinkle mixture evenly over casserole and place in a pre-heated 400-degree oven for 45-50 minutes or until bubbly and lightly browned.

Notes:              Casserole can be assembled the night before or even frozen for later use.  Thaw if frozen before placing in oven.

Ideas for Future Efforts

 ____________________________________

_____________________________________

_____________________________________

_____________________________________

_____________________________________