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.
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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Jalapeño Popper Potato Casserole
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
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
Nutrition
Other recipes you might like:
Jalapeño Popper Pita Pizza
Cheesy Baked Jalapeño Poppers
Cheesy Zucchini and Potato Casserole
Jalapeño Popper Macaroni and Cheese – Budget Gourmet Mom
Classic Broccoli Salad Recipe
bristol plasterers
This sounds lovely and really tasty. Thank you for sharing this.
Simon
Sheila
Shawn, this looks so dern good…I hope ya don’t mind me sayin’ that some crumbled bacon might just throw this baby over the top! xoxo Sheila
Anna @ Crunchy Creamy Sweet
I can see this becoming a big hit in our house! Love it!
nessa
Yum!
Het
Hi! Sounds like a yummy recipe! -never tried a potato casserole before. What can I substitute for the chicken soup- we are vegetarians ? Planning to make this asap 🙂
Shawn
Hi Het! You can always try cream of mushroom soup, or you can try making your own cream of chicken soup (but substitute vegetable broth for chicken broth). Here is a link to an easy way to make your own:
http://www.bunsinmyoven.com/2011/05/04/cream-of-chicken-soup-substitute/
Hope you like it!! 🙂
Stephanie @ Eat. Drink. Love.
We love spicy too and this looks so so good!
Sheila @ Sweet Baked Life
Yes! I want this now!!!!!
Heather
I am making this for dinner!
Gerry @ Foodness Gracious
Love this and I’m all about spicy jalapenos! Awesome…