This jalapeno popper potato casserole is wonderfully cheesy and flavorful. Pickled jalapenos add both a little heat and a little tang.
Ingredients
- 1 can condensed cream of chicken soup , 10.5- ounce
- 1 package cream cheese , 8-ounce
- 1 cup sour cream
- 0.25 cups butter , melted
- 3 cups sharp Cheddar cheese , divided
- 6 slicesbacons bacon
- 1 cup pickled jalapeño peppers
- 0.25 cups green onions
- 1 package shredded hash brown potatoes , 30- ounce
- 1 jalapeno pepper , thinly sliced
Instructions
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1
Gather all ingredients.
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2
Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with cooking spray. Whisk together soup, cream cheese, sour cream, and melted butter in a large bowl until smooth.
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3
Stir in 2 cups shredded cheese, bacon, pickled peppers, and green onions.
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4
Add hash browns and stir to combine.
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5
Spread mixture in the prepared baking dish.
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6
Cover dish tightly with foil. Bake for 1 hour.
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7
Top with remaining 1 cup shredded cheese and fresh jalapeño slices. Bake casserole until bubbly around the edges and cheese on top is melted, about 5 minutes more. Let stand 10 minutes before serving.
Nutrition Facts
Per serving
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