Jalapeno Popper Potato Casserole

This jalapeno popper potato casserole is wonderfully cheesy and flavorful. Pickled jalapenos add both a little heat and a little tang.

Preparation Details

Prep Time: 20 mins

Cook Time: 1 hr 5 mins

Total Time: 1 hr 35 mins

Servings: 16

Ingredients

• 1 (10.5- ounce) can condensed cream of chicken soup
• 1 (8-ounce) package cream cheese, softened
• 1 cup sour cream
• 1/4 cup butter, melted
• 3 cups shredded sharp Cheddar cheese, divided
• 6 slices bacon , crisp-cooked and crumbled
• 1 cup coarsely chopped pickled jalapeño peppers
• 1/4 cup sliced green onions
• 1 (30- ounce) package shredded hash brown potatoes
• 1 fresh jalapeno pepper, thinly sliced

Steps

1. Gather all ingredients.
2. Preheat the oven to 400 degrees F (200 degrees C). Coat a 9×13-inch baking dish with cooking spray. Whisk together soup, cream cheese, sour cream, and melted butter in a large bowl until smooth.
3. Stir in 2 cups shredded cheese, bacon, pickled peppers, and green onions.
4. Add hash browns and stir to combine.
5. Spread mixture in the prepared baking dish.
6. Cover dish tightly with foil. Bake for 1 hour.
7. Top with remaining 1 cup shredded cheese and fresh jalapeño slices. Bake casserole until bubbly around the edges and cheese on top is melted, about 5 minutes more. Let stand 10 minutes before serving.