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Pepper Jack Hash Brown Casserole

  • Total Time: 40 minutes
  • Yield: 12 to 15 servings 1x


This Pepper Jack Hash Brown Casserole is absolute comfort food. Hashbrowns, whipping cream, butter, sour cream, and tons of pepper jack cheese. . . seriously this is a game changer.


Units Scale


  • 1 package (30 ounces) shredded hash brown potatoes, see note
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 2 cups shredded pepper jack cheese
  • 11/2 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, I use salt & pepper kettle chips
  • 1/2 cup cooked and crumbled bacon
  • 3/4 cup shredded Parmesan cheese
  • 1 teaspoon paprika


  1. Directions
  2. Preheat oven to 350ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.
  3. In a large bowl, combine hash browns, cream of chicken soup, pepper jack cheese, whipping cream, butter, sour cream, Parmesan, onion powder, garlic powder, salt and pepper.
  4. Spoon potato mixture into prepared pan and spread evenly.
  5. In a small bowl combine crushed potato chips, bacon, Parmesan cheese and paprika. Mix until combined and sprinkle evenly over potatoes. 
  6. Bake, uncovered, for 25 to 30 minutes, or until bubbly.
  • Prep Time: 10 mins
  • Cook Time: 30 mins