This pepper jack potato casserole is loaded with everything we’ve ever loved in a cheesy potato casserole. Cheese, bacon, sour cream, fried onions, and more come together to create a potato casserole with everything but the kitchen sink.
I love potatoes, and I love to add anything possible to them. With this casserole, I added EVERYTHING to them. Thank me later!
Cheesy Potato Casserole
This recipe is exploding with flavor, but it only uses simple ingredients to make it.
- Frozen shredded hashbrowns
- Cream of chicken soup
- Finely shredded pepper jack cheese
- Heavy cream
- Unsalted melted butter
- Sour cream
- Grated parmesan cheese, divided
- Onion powder
- Garlic powder
- Mustard powder
- Salt and pepper to taste
- Fried onions
- Ritz crackers
- Cooked, chopped bacon
- Chopped fresh parsley
See the recipe card at the end of the post for quantities.
Like any good casserole, this one is easy to make! It only takes a few steps.
Step 1: Mix the Casserole Ingredients
Add the frozen hashbrowns, chicken soup, pepper jack cheese, ¼ cup of the parmesan cheese, heavy cream, melted butter, sour cream, onion powder, garlic powder, mustard powder, and salt and pepper to a large mixing bowl. Stir well to combine.
Step 2: Add to the Baking Dish
Add the casserole mixture to a lightly greased or sprayed 9×13 casserole dish.
Step 3: Mix the Topping Ingredients
Add the fried onions, Ritz cracker crumbs, bacon, remaining parmesan cheese, and paprika to a medium mixing bowl and mix well.
Step 4: Bake
Sprinkle the topping over the casserole. Then, bake it uncovered for 45 minutes at 400 degrees.
Step 5: Serve
Remove the casserole from the oven and let it cool slightly. Then sprinkle it with chopped parsley and serve.
Hint: The easiest way to crush the Ritz is to place them in a resealable bag and pound them with a rolling pin.
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this cheesy potato casserole.
- Milk – If you don’t have heavy cream, you can use milk.
- Real Bacon Bits – If you don’t have bacon to cook and crumble, you can use pre-packaged real bacon bits.
- Greek Yogurt – If you don’t have sour cream, full-fat Greek yogurt tastes almost the same.
Want to personalize this pepper jack potato casserole recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy – Add red pepper flakes for a spicy kick.
- Meaty – Add ground beef, sauteed chicken, or any of your other favorite meats.
If you love recipes like this, you may also enjoy this Ninja Foodi tater tot casserole.
It takes next to nothing to make this recipe.
- Measuring cups and spoons
- Large mixing bowl
- 9×13” casserole dish
Once cooled completely cover with foil or plastic wrap and store in the refrigerator for up to 4 days.
It doesn’t get much easier than this recipe. It’s so easy, in fact, I have next to no tips for this one.
- Grease or spray your baking dish to prevent sticking.
- Freshly grated cheese tastes better than pre-shredded cheese.
More Casserole Recipes
Do you like casseroles? Here are some recipes you may also like to try.
Do you have questions about this pepper jack potato casserole? Here are some of the most commonly asked questions about cheesy potato casserole.
Depending on the size of the piece you are reheating – cook on 50% power for 2 minutes then give a final 30 second heat on full power. This should ensure the center is warm enough.
I don’t recommend it. Freezing will change the texture of almost everything in this recipe.
It is not needed in this recipe, as the extra moisture is actually used and mixes well.
It’s a type of Monterey jack cheese that is stuffed with peppers and seasoning to add plenty of flavor.
Pepper Jack Potato Casserole Video
Pepper Jack Potato Casserole
Ready to get cooking? Remember that you can print this recipe if you would like.
Pepper Jack Potato Casserole
- Large mixing bowl
- 9×13” baking pan or casserole dish
- 1 bag (32 oz) Shredded Hash Browns frozen
- 1 can (15 oz) Cream of Chicken Soup
- 2 cups Pepper Jack Cheese freshly shredded
- 1 ½ cups Heavy Cream
- ½ cup Butter unsalted, melted
- ½ cup Sour Cream
- 1 cup Parmesan Cheese freshly grated, divided
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Mustard Powder
- Salt, to taste
- Pepper, to taste
- ½ cup Fried Onions dried
- 16 Ritz Crackers crushed
- 6 slices Bacon cooked and chopped
- 1 teaspoon Paprika
- Fresh Parsley chopped (optional garnish)
- Preheat oven to 400°F.
- Get out and measure your ingredients.
- Add the frozen hash browns, chicken soup, pepper jack cheese, a ¼ Cup of the parmesan cheese, heavy cream, melted butter, sour cream, onion powder, garlic powder, mustard powder and salt and pepper to a large mixing bowl. Stir well to combine.
- Pour this potato mixture into a 9×13” casserole dish that has been lightly coated with cooking spray.
- In a medium mixing bowl add the fried onions, ritz cracker crumbs, bacon, remaining parmesan and paprika and mix well.
- Sprinkle over the top, evenly, of the potato mixture.
- As evenly as possible.
- Bake in the oven, uncovered for 45 minutes.
- Remove from the oven and allow to cool slightly before serving. Sprinkle with chopped parsley for a pop of color.
- Enjoy every bite!