Jalapeno Popper Potato Casserole

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

1. 1

   Gather all ingredients.

2. 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.

3. 3

   Stir in 2 cups shredded cheese, bacon, pickled peppers, and green onions.

4. 4

   Add hash browns and stir to combine.

5. 5

   Spread mixture in the prepared baking dish.

6. 6

   Cover dish tightly with foil. Bake for 1 hour.

7. 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.