Pepper Jack Hash Brown Casserole

I found myself in need of an impromptu potato dish, but I had no potatoes. Frozen hash browns and the plethora of cheeses I kept in the freezer offered me the solution to my side-dish dilemma. — Cynthia Gerken, Naples, Florida
12 servings


1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups shredded pepper jack cheese
1-1/2 cups heavy whipping cream
1/2 cup butter, melted
1/2 cup sour cream
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper


1 cup crushed potato chips
5 bacon strips, cooked and crumbled
3/4 cup shredded Parmesan cheese
1 teaspoon paprika


Preheat oven to 350F. In a large bowl, combine the first 11 ingredients. Transfer to a greased 13×9-in. baking dish. For topping, combine the potato chips, bacon and Parmesan; sprinkle over casserole. Top with paprika.

Bake, uncovered, until edges are bubbly and topping is golden brown, 25-30 minutes.

Test Kitchen tip: If you’re making this dish for kiddos, or an adult who doesn’t like spicy food, use Monterey Jack cheese instead of pepper jack.