As creamy and comforting as you could hope a casserole to be.
One great thing about casseroles is that you get a piping hot complete dinner served out of a single dish. Another great thing about casseroles is that they are often irresistibly creamy and cheesy and totally comforting. Case in point, this Pepper Jack Potato Casserole. With a base of hash browns folded into an oh-so-creamy sauce made ooey-gooey with both zesty pepper jack and nutty Parmesan, it’s everything you could want from a casserole. (And I didn’t even mention the buttery cracker crumb topping yet! We all know you can never go wrong with a golden brown cracker crumb finale. And this one has bacon involved.)
1 (30 oz) bag frozen hash browns
1 (10.75 oz) can cream of chicken soup
2 cups pepper jack cheese, grated
1 cup heavy whipping cream
1/2 cup butter, melted
1 cup sour cream
1 cup Parmesan cheese, grated and divided
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 sleeve Ritz crackers, crushed
1/2 cup bacon, cooked and crumbled
1 teaspoon paprika
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.
In a large bowl, stir together the hash browns, cream of chicken soup, pepper jack cheese, cream, butter, sour cream, 1/2 cup of the Parmesan, onion powder, garlic powder, and salt and pepper.
Spread mixture in prepared pan.
In a small bowl, stir together crushed crackers, bacon, remaining Parmesan cheese and paprika. Sprinkle evenly over potatoes.
Bake until golden brown and bubbly, about 45 minutes. Let rest 5 minutes before serving. Enjoy!