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19) Jalapeño Popper Hashbrown Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 30 oz bag frozen shredded hashbrowns, thawed
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack
  • 2-3 jalapeños seeded and diced (or less if you’re nervous)
  • 1/2 cup cooked bacon chopped
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup crushed buttery crackers or panko for topping
  • 2 tbsp butter melted

Method
 

  1. Preheat oven to 375°F. Grease a 9x13 baking dish.
  2. In a large bowl, beat cream cheese until smooth. Stir in sour cream, cheddar, Monterey Jack, garlic powder, salt, and pepper.
  3. Fold in thawed hashbrowns, diced jalapeños, and chopped bacon until mixed.
  4. Spread mixture into the prepared dish. Mix crackers or panko with melted butter and sprinkle evenly on top.
  5. Bake 35–40 minutes until bubbly and golden on top. Let stand 5 minutes before serving.