Jalapeño Popper Hash brown Casserole
Author: Busy Mommy
Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hour 10 mins
Ingredients
  • 1 pkg (32 oz) hashbrowns, thawed
  • 1 (10.25 oz) can condensed cream of chicken soup (you can also make your own!)
  • 1 (16 oz) container of AE Sour Cream
  • 2½ cups shredded colby jack cheese
  • 2 oz cream cheese
  • 4-6 jalapeños, de-veined, de-seeded and finely diced
  • 12 slices bacon, fried and chopped
  • salt and pepper to taste
  • 1½ cups crushed Ritz crackers
  • ¼ cup butter
Instructions
  1. Preheat oven to 350, set out cream cheese to bring to room temperature, and grease a 9x13 baking sheet.
  2. In a large bowl, combine the thawed hashbrowns and all of the ingredients except the Ritz crackers and butter. Mix well.
  3. Melt the butter in a small bowl in the microwave in increments of 10-15 seconds.
  4. Add the crushed Ritz crackers to the melted butter and mix well.
  5. Transfer the hashbrown mixture to the greased baking sheet and spread evenly.
  6. Sprinkle the Ritz crackers over the top.
  7. Bake for about 45 minutes.
Recipe by Busy Mommy at https://busy-mommy.com/2017/12/jalapeno-popper-hash-brown-casserole.html