This Pepper Jack Potato Casserole is packed with shredded hash browns, creamy chicken soup, melty pepper jack cheese, rich heavy cream, tangy sour cream, buttery Ritz crackers, and crispy bacon. A spicy, cheesy, crispy dream come true!
So, let me set the scene. It was Thanksgiving, and my mom had just finished setting the table. The turkey was carved, the stuffing was piled high, and there, sitting in a piping hot dish, was my brand-new Pepper Jack Potato Casserole. A little risky, sure—I mean, my family loves a good potato dish, but we’re usually more of a cheddar and bacon kind of crowd. Adding pepper jack cheese? That was controversial.
I held my breath as my brother (who, by the way, refuses to eat anything “spicy”) scooped a spoonful onto his plate. He took a bite. Paused. Looked at me. I braced myself.
“This is amazing.”
I blinked. “Wait, what?”
He didn’t answer. He just kept eating. And before I knew it, everyone at the table was fighting over the last scoop. No leftovers. No mercy. Just a bunch of grown adults battling it out over potatoes. (Sorry, Mom. Your sweet potato casserole never stood a chance.)
And that’s when I knew—this Pepper Jack Potato Casserole was a keeper.
Why You’ll Love This Pepper Jack Potato Casserole Recipe?
- It’s creamy, cheesy, and just a little spicy. Think of it like grown-up cheesy potatoes, with just enough heat to keep things interesting.
- It has the best crispy topping. Buttery Ritz crackers + bacon + Parmesan? Say less.
- It’s stupid easy to make. No chopping, no peeling, just mix, bake, and enjoy.
- It’s a crowd-pleaser. Seriously, bring this to a party and watch it disappear faster than you can say, “Wait, I didn’t get any!”
- You can make it ahead of time. Because let’s be real—sometimes you just don’t want to cook right before company arrives.
Ingredient Notes:
You know how some recipes have a million ingredients, and half of them seem unnecessary? Yeah, this isn’t one of those. Every ingredient here pulls its weight, and together, they create a casserole that’s creamy, cheesy, crunchy, and straight-up addictive.
Here’s What You Need:
- Frozen Shredded Hash Browns – No peeling, no chopping, just dump and go.
- Cream of Chicken Soup – Gives it that classic, creamy, comfort-food texture. If you’re feeling fancy, you can make your own, but let’s be real—we’re here for easy.
- Pepper Jack Cheese – The star of the show. It melts beautifully and adds that perfect kick of heat.
- Heavy Whipping Cream & Sour Cream – A dream team for keeping things rich and creamy.
- Melted Butter – Because when has butter ever made something worse?
- Parmesan Cheese – Adds a little salty, nutty flavor to balance all that creaminess.
- Onion Powder & Garlic Powder – Just enough to add depth without overpowering the cheese.
- Ritz Crackers – Buttery, crunchy, and perfect for the crispy topping.
- Bacon – Do I even need to explain this?
- Paprika – A little warmth, a little color, and a little extra something-something.
Pro Tip: Want extra crunch? Don’t crush the crackers into dust—leave some bigger chunks for a more textured topping!
How To Make Pepper Jack Potato Casserole?
Step 1: Preheat & Prep
Start by preheating your oven to 400ºF. Then grease a 9×13-inch baking dish. (And if you forget to grease it? Good luck scraping out that first serving.)
Step 2: Mix the Potato Base
In a big mixing bowl, combine:
- Frozen hash browns (straight from the bag—no thawing needed!)
- Cream of chicken soup
- Shredded pepper jack cheese
- Heavy cream & sour cream
- Melted butter
- ¼ cup of Parmesan cheese
- Onion powder, garlic powder, salt & pepper
Mix everything together until it’s coated in creamy, cheesy goodness. Try not to eat it straight from the bowl (but I won’t judge if you do).
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Step 3: Transfer to the Baking Dish
Pour the mixture into your greased dish and spread it out evenly.
Step 4: Make That Crispy Topping
In a separate bowl, mix:
- Crushed Ritz crackers
- Cooked bacon bits
- Remaining Parmesan cheese
- Paprika
Sprinkle it generously over the casserole. (Seriously, this is not the time to skimp.)
Step 5: Bake Until Golden & Bubbly
Pop it in the oven, uncovered, and bake for 45-50 minutes until the top is crispy and golden brown.
Step 6: Let It Rest (If You Can Wait)
Once it’s out of the oven, let it sit for 5-10 minutes before digging in. I know, I know—but trust me, it helps everything set up perfectly.
Then? Grab a spoon and prepare to fall in love.
Storage Options:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reheat: Bake at 350ºF for 15 minutes to keep that crispy topping intact.
Variations and Substitutions:
- Want it spicier? Add diced jalapeños or a splash of hot sauce.
- Going vegetarian? Swap the cream of chicken soup for cream of mushroom and skip the bacon.
- Need it extra cheesy? Mix in some cheddar or Monterey Jack for a cheese explosion.
- Love a thicker topping? Double up the Ritz crackers. (You won’t regret it.)
What to Serve with Pepper Jack Potato Casserole?
This casserole shines as a side dish, but it also works as a main event if you’re in a cheesy-potato kind of mood. Some ideas:
- Grilled steak or chicken – The rich, cheesy potatoes balance out the protein perfectly.
- A crisp green salad – Because something needs to be green on your plate.
- Roasted veggies – Green beans, asparagus, or Brussels sprouts work great.
Frequently Asked Questions:
Can I make this ahead of time?
Yep! Just assemble it, cover, and refrigerate until you’re ready to bake.
Can I use fresh potatoes instead of frozen hash browns?
You can—just shred them and squeeze out as much moisture as you can.
Can I make this in a slow cooker?
Yes! Cook on low for 4-5 hours or high for 2-3 hours—just wait to add the cracker topping until the end.
And that’s it! An easy, cheesy, totally addictive potato casserole that might just steal the spotlight at your next family dinner. Try it out, and let me know if you have any leftovers (spoiler: you won’t).
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pepper Jack Potato Casserole
Ingredients
- 1 30 to 32-ounces bag frozen shredded hash browns
- 1 10.5-ounces can cream of chicken soup
- 2 c shredded pepper jack cheese
- 1½ c heavy whipping cream
- ½ c butter melted
- ½ c sour cream
- 1 c grated Parmesan cheese divided
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 1 sleeve Ritz crackers crushed
- ½ c cooked chopped bacon
- 1 teaspoon paprika
Instructions
- Preheat your oven to 400ºF. Make sure to grease a baking dish that measures 9x13x2 inches.
- In a bowl combine hash browns, cream of chicken soup, pepper jack cheese, heavy cream, melted butter, sour cream, ¼ cup of Parmesan cheese, onion powder, garlic powder, salt and pepper. Mix everything well.
- Transfer the mixture into the greased baking dish.
- Combine crushed crackers, with bacon bits, ¾ cup of Parmesan cheese and paprika. Sprinkle this mixture evenly over the top of the potato mixture in the baking dish.
- Place the dish in the oven. Bake it uncovered for around 45 to 50 minutes or until it turns beautifully golden and starts to bubble. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
