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Best Shredded Hash Browns Casserole – A Must-Try Side Dish!

A creamy, cheesy, and crispy bacon-loaded potato casserole with a spicy kick from pepper jack cheese—perfect for any gathering!

Ingredients

Scale

For the Casserole:

  • 1 (30 to 32-oz) bag frozen shredded hash browns
  • 1 (10.5-oz) can unsalted cream of chicken soup
  • 2 cups shredded pepper jack cheese
  • 1½ cups heavy whipping cream
  • ½ cup butter, melted
  • ½ cup sour cream
  • 1 cup grated Parmesan cheese, divided
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • Salt and pepper, to taste

For the Topping:

  • 1 sleeve Ritz crackers, crushed
  • ½ cup cooked chopped bacon
  • ¼ cup grated Parmesan cheese (reserved from above)
  • 1 teaspoon paprika

Instructions

1️⃣ Preheat the oven:
Preheat your oven to 400ºF (200ºC) and lightly grease a 9×13-inch baking dish.

2️⃣ Mix the casserole base:
In a large bowl, combine hash browns, cream of chicken soup, pepper jack cheese, heavy cream, melted butter, sour cream, ¼ cup Parmesan cheese, onion powder, garlic powder, salt, and pepper. Stir until evenly mixed.

3️⃣ Transfer to the baking dish:
Spread the mixture evenly into the prepared baking dish.

4️⃣ Prepare the topping:
In a small bowl, mix together crushed Ritz crackers, chopped bacon, remaining Parmesan cheese, and paprika.

5️⃣ Add the topping:
Evenly sprinkle the cracker-bacon mixture over the top of the casserole.

6️⃣ Bake:
Place the dish in the preheated oven and bake for 45-50 minutes, until the casserole is bubbly and the topping is golden brown.

7️⃣ Serve & enjoy:
Let the casserole cool slightly before serving. Enjoy warm!

Notes

For extra spice, add a pinch of cayenne pepper or chopped jalapeños to the mixture.
Substitutions: Swap cream of chicken soup for cream of mushroom for a vegetarian-friendly version.
Want it crispier? Broil for the last 2-3 minutes for a crunchier topping.
Storage: Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.