Pepperjack Potato Casserole
A cheesy, spicy twist on classic baked potatoes, this Pepperjack Potato Casserole is creamy, flavorful, and topped with a crunchy cracker and bacon topping — great for family dinners, potlucks, or holiday meals.
Print Recipe
Ingredients
- 30 oz bag of frozen hashbrowns thawed
- 10.5 oz cream of mushroom condensed soup
- 8 oz pepperjack cheese shredded
- 1 ½ cups heavy cream
- ½ cup sour cream
- ¼ cup grated parmesan cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 1 sleeve Ritz crackers
- ½ cup butter melted
- ¼ cup bacon pieces
Instructions
- Preheat the oven to 450°F. Grease a 9x13 inch casserole dish and set aside.
- In a large bowl, mix together the hashbrowns, cream of mushroom, pepperjack cheese, heavy cream, sour cream, parmesan, garlic powder, onion powder, and paprika. Pour into the prepared casserole dish and spread evenly.
- Bake for 30 minutes.
- While the casserole bakes, melt the butter and crush the crackers in a small bowl.
- After 30 minutes, remove the casserole from the oven and sprinkle the buttered crackers and bacon pieces on top.
- Bake an additional 10-15 minutes until the topping is golden and crispy.
- Let the casserole stand for 5 minutes before serving.
Servings: 10
Calories: 450kcal