Jalapeño Popper Hash brown Casserole |
Author: Busy Mommy
Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hour 10 mins
- 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
- Preheat oven to 350, set out cream cheese to bring to room temperature, and grease a 9x13 baking sheet.
- In a large bowl, combine the thawed hashbrowns and all of the ingredients except the Ritz crackers and butter. Mix well.
- Melt the butter in a small bowl in the microwave in increments of 10-15 seconds.
- Add the crushed Ritz crackers to the melted butter and mix well.
- Transfer the hashbrown mixture to the greased baking sheet and spread evenly.
- Sprinkle the Ritz crackers over the top.
- Bake for about 45 minutes.
Recipe by Busy Mommy at https://busy-mommy.com/2017/12/jalapeno-popper-hash-brown-casserole.html
3.5.3229