Jalapeño Popper Potato Casserole

I can’t tell you how many times I have made my Mother-In-Law’s famous potato casserole for my husband.

It’s delicious. For reals.

Then last week when I was making it, yet again, it dawned on me that this classic potato casserole recipe could be jazzed up with some spicy jalapeños and cream cheese. I knew it would be fantastic. No questions asked.

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And it was.

I’m a huge lover of spicy food, but my family {read: 4 children} can’t usually handle the heat, so I seeded the jalapeños before adding them to the casserole. But if you live on the wild side, go ahead and leave the seeds in.

Then eat a bite or two for me.

Thank you.

Of course because I’m all about simple and easy recipes {check out the header of my blog}, frozen diced hash brown potatoes are used to quicken the process. Feel free to use the shredded hash brown potatoes if you like, either kind will work great for this recipe.

I don’t know about you, but Potato Casserole is one of my all time favorite side dishes. I love the cheesy, creamy potatoes with crisp topping in each bite. Throw in some spicy jalapeños and it’s a party in your mouth.

So if you’re looking for a way to “spice up” your side dish, then you’ll want to make this Jalapeño Popper Potato Casserole.

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5 from 1 vote

Jalapeño Popper Potato Casserole

Cheesy, creamy potatoes with crisp topping in each bite. Throw in some spicy jalapeños and it's a party in your mouth.

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Side Dish

Cuisine: American

Servings: 10

Calories: 436 kcal

Author: Shawn

Ingredients

• 8 tbsp + 5 tbsp butter, divided
• 5 green onions, diced
• 5 jalapeños, seeded and diced (or leave the seeds in to make it ultra spicy)
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 10 oz can Cream of Chicken Soup
• 1/2 tsp salt
• 1/8 tsp black pepper
• 2 cups cheddar cheese, shredded
• 6 cups diced frozen hash brown potatoes
• 3 cups corn flakes, lightly crushed

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Instructions

• Lightly coat a 9x13" casserole dish with non stick cooking spray, set aside.
• Pre heat oven to 350 degrees F.
• In a large pan melt 8 tbsp of butter over medium heat. Once it's melted add the green onion and jalapeno, stir and cook for about 2 minutes. Add the cream cheese, sour cream, cream of chicken soup, salt and pepper. Stir until smooth and begins to slightly bubble. Add the cheddar cheese and stir until melted. If your pan is large enough, add the potatoes right to the cheese mixture and stir to coat, then transfer to the casserole dish. If it's not large enough, place potatoes in a large bowl, add the cheese mixture and stir to coat, then transfer to the casserole dish.
• Melt the remaining 5 tbsp butter. Place the crushed corn flakes in a medium size bowl and coat with the melted butter. Spread on top of the potato casserole.
• Bake for 45-50 minutes or until hot and bubbly all over.

Notes

Can be made ahead of time - prepare as indicated above, but do not bake. Cover and place in fridge or freezer until ready to bake. You will need to increase the baking time an extra 10-15 minutes or until the casserole is hot and bubbly all over.

Nutrition

Calories: 436kcal | Carbohydrates: 34.4g | Protein: 10g | Fat: 29.4g | Cholesterol: 75mg | Sodium: 626.3mg | Sugar: 5.1g | Vitamin A: 18IU | Vitamin C: 19mg

Keywords: Casserole, Cheese, corn flakes, jalapenos, Potato

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