Creamy, cheesy, crispy, and loaded with bacon! This easy casserole is perfect for family dinners, potlucks, or weekend brunch.
60 Minutes
8 Servings
Ingredients
- 1 bag (30 oz) frozen shredded hashbrowns, thawed
- 8 oz cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 8 slices bacon, cooked and crumbled
- 2–3 jalapeños, seeded and diced
- 3 green onions, chopped
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- Salt to taste
- Extra jalapeño slices and bacon for topping
Instructions
1. Preheat the Oven
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Prepare the Creamy Mixture
In a large bowl, combine softened cream cheese, sour cream, garlic powder, onion powder, salt, and pepper.
3. Add the Ingredients
Stir in the thawed, drained hashbrowns, 1½ cups cheddar cheese, diced jalapeños, most of the crispy bacon, and green onions.
4. Assemble the Casserole
Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese over the top.
5. Bake Until Golden
Bake uncovered for 40–50 minutes, until hot throughout, bubbly, and golden brown.
6. Add the Toppings
Sprinkle with remaining crispy bacon, fresh jalapeño slices, and chopped green onions.
7. Serve and Enjoy!
Let rest for 5 minutes before serving. Enjoy the creamy, cheesy goodness!
Cooking Tips
- Remove jalapeño seeds for a milder casserole.
- Add extra cheddar for an even cheesier finish.
- Pat thawed hashbrowns dry to prevent excess moisture.
- For extra heat, add a pinch of cayenne pepper.
