Pepper Jack Potato Casserole (Print Version)

# Ingredients:

01 - 1 bag (30-32 oz) frozen shredded hash browns.
02 - 1 can (10.5 oz) unsalted cream of chicken soup.
03 - 2 cups shredded pepper jack cheese.
04 - 1 1/2 cups heavy whipping cream.
05 - 1/2 cup butter, melted.
06 - 1/2 cup sour cream.
07 - 1 cup grated Parmesan cheese, divided.
08 - 1/2 teaspoon onion powder.
09 - 1/4 teaspoon garlic powder.
10 - Salt and pepper to taste.
11 - 1 sleeve Ritz crackers, crushed.
12 - 1/2 cup cooked chopped bacon.
13 - 1 teaspoon paprika.

# Instructions:

01 - Heat oven to 400°F.
02 - Grease 9x13-inch baking dish.
03 - Mix hash browns, soup, pepper jack, cream, butter, sour cream, 1/4 cup Parmesan, and seasonings.
04 - Spread mixture in the prepared dish.
05 - Mix crackers, bacon, remaining Parmesan, and paprika.
06 - Sprinkle topping over the potato mixture.
07 - Bake for 45-50 minutes until bubbly and golden.
08 - Cool slightly before serving.

# Notes:

01 - Can make ahead and freeze.
02 - Substitute milder cheese for less heat.
03 - Add meat to make it a main dish.

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