This Pepper Jack Hash Brown Casserole is pure comfort food: tender hash browns folded into a rich, creamy sauce with butter, sour cream, heavy cream and plenty of pepper jack cheese. It’s a real game changer.
This Pepper Jack Hash Brown Casserole takes classic funeral potatoes to the next level. Creamy, cheesy, and slightly spicy from the pepper jack, it’s a crowd-pleasing side that’s ideal for weeknights, brunch or holiday gatherings.
The combination of heavy cream, sour cream, melted butter, pepper jack and Parmesan cheese creates an irresistibly creamy base. A crunchy, savory topping of crushed potato chips and bacon finishes the dish, adding texture and extra flavor.
My family devoured this casserole—served it for dinner, then reheated leftovers for breakfast and lunch. If you love cheesy potato casseroles, this one will become a favorite fast.
Hash browns are mixed with a creamy sauce and plenty of shredded pepper jack for a subtle kick that sets this casserole apart. If you prefer a milder option, Monterey Jack or a good sharp cheddar will work, though the pepper jack is what gives this recipe its distinctive character. Whatever cheese you choose, don’t skip the topping—it elevates the whole dish.
Using store-bought shredded hash browns keeps this recipe quick and easy. Mix the potatoes with condensed cream of chicken soup, shredded pepper jack, heavy cream, melted butter, sour cream and grated Parmesan for a rich, cheesy filling. Season with onion powder, garlic powder, salt and pepper, then transfer to a greased 9×13 pan.
Top the casserole with a crunchy mixture of crushed potato chips, crumbled bacon, more Parmesan and a pinch of paprika. Bake until bubbling and golden on top. The result is a creamy, slightly spicy potato casserole with a satisfying crunchy finish.
How to make Pepper Jack Hash Brown Casserole:
One of the best things about this casserole is how simple and fast it is to prepare. It’s essentially a dump-and-bake recipe.
- Combine all the potato ingredients in a large bowl and mix thoroughly.
- Pour the mixture into a greased 9×13 pan and spread evenly.
- Mix the topping ingredients and sprinkle evenly over the top.
- Bake at 350°F for about 25–30 minutes, until hot and bubbly and the topping is golden.
Should I thaw the hash browns before cooking?
For this casserole I recommend starting with thawed or fresh shredded hash browns. Using thawed potatoes prevents excess moisture and helps the casserole set properly. If using a fresh brand that’s sold refrigerated rather than frozen, follow the package size guidance—this recipe uses about 30 ounces total.
Do I have to use pepper jack cheese?
Pepper jack gives the dish a lively, slightly spicy flavor that makes it stand out. If you don’t like heat, feel free to substitute Monterey Jack or sharp cheddar. I’ve made this with both regular pepper jack and a triple pepper jack blend; the triple pepper jack adds more kick but is delicious if you enjoy bolder spice.
This casserole makes a terrific side for holiday meals or a satisfying addition to any family table. The balance of creamy potatoes, melted pepper jack and a crunchy, bacon-studded topping is hard to resist.
Enjoy! If you try this recipe, consider sharing your results on Instagram and tagging the original creator.
Pepper Jack Hash Brown Casserole
5 Stars
5 from 1 review
- Total Time: 40 minutes
- Yield: 12 to 15 servings
Description
This Pepper Jack Hash Brown Casserole is ultimate comfort food: hash browns combined with heavy cream, butter, sour cream and lots of pepper jack cheese for a rich, cheesy bake.
Ingredients
Potatoes:
- 1 package (30 ounces) shredded hash brown potatoes
- 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
Topping:
- 1 cup crushed potato chips (salt & pepper kettle chips recommended)
- 1/2 cup cooked and crumbled bacon
- 3/4 cup shredded Parmesan cheese
- 1 teaspoon paprika
Instructions
- Preheat oven to 350ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.
- In a large bowl, combine hash browns, cream of chicken soup, pepper jack cheese, heavy whipping cream, melted butter, sour cream, Parmesan, onion powder, garlic powder, salt and pepper. Mix until evenly combined.
- Spoon the potato mixture into the prepared pan and spread evenly.
- In a small bowl, combine crushed potato chips, crumbled bacon, Parmesan and paprika. Sprinkle the topping evenly over the casserole.
- Bake uncovered for 25–30 minutes, or until hot and bubbly and the topping is golden.
- Prep Time: 10 mins
- Cook Time: 30 mins
Recipe Source: Taste of Home