Print

Jalapeño Popper Hashbrown Casserole

A thick, golden-brown slice of jalapeño popper hashbrown casserole topped with bacon bits and chives.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, cheesy, and spicy hashbrown casserole that tastes just like your favorite jalapeño poppers. It is a simple, comforting dish perfect for brunch or as a party side.

Ingredients

Scale
  • 1 (30 ounce) bag frozen shredded hashbrowns, thawed
  • 1 cup cooked bacon, crumbled (optional)
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup mayonnaise
  • 1 cup shredded Pepper Jack cheese, plus 1/2 cup for topping
  • 1 cup shredded cheddar cheese
  • 1/2 cup finely diced fresh jalapeños (remove seeds for less heat)
  • 2 tablespoons pickled jalapeño slices, drained and chopped
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the softened cream cheese, sour cream, milk, and mayonnaise. Mix until the base is smooth.
  3. Stir in the 1 cup of Pepper Jack cheese, the cheddar cheese, onion powder, garlic powder, salt, and pepper into the cream cheese mixture. Mix well.
  4. Fold in the thawed hashbrowns, crumbled bacon (if using), fresh diced jalapeños, and chopped pickled jalapeños until everything is evenly coated.
  5. Spread the mixture evenly into the prepared baking dish.
  6. In a small bowl, combine the remaining 1/2 cup of Pepper Jack cheese and the panko breadcrumbs. Sprinkle this topping evenly over the casserole mixture.
  7. Bake for 40 to 45 minutes, or until the casserole is bubbly throughout and the topping is golden brown and crisp.
  8. Let the casserole rest for 10 minutes before cutting and serving.

Notes

  • For a milder flavor, use only 1/4 cup of fresh jalapeños and omit the pickled ones.
  • You can prepare this entire casserole, cover it, and refrigerate it up to 24 hours before baking. Add 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
  • This dish works well as a side for holiday breakfast or as a hearty appetizer.

Nutrition

Find it online: https://cookingbyjade.com/jalapeno-popper-hashbrown-casserole-recipe/