Creamy Pepper Jack Potato Casserole With Bacon Recipes

PEPPER JACK HASH BROWN CASSEROLE

Pepper Jack Hash Brown Casserole image

I found myself in need of an impromptu potato dish, but I had no potatoes. Frozen hash browns and the plethora of cheeses I had in the freezer offered me the solution to my side-dish dilemma. -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups shredded pepper jack cheese
1-1/2 cups heavy whipping cream
1/2 cup butter, melted
1/2 cup sour cream
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
TOPPING:
1 cup crushed potato chips
5 bacon strips, cooked and crumbled
3/4 cup shredded Parmesan cheese
1 teaspoon paprika

Steps:

Preheat oven to 350°. In a large bowl, combine the first 11 ingredients. Transfer to a greased 13x9-in. baking dish. For topping, combine the potato chips, bacon and Parmesan; sprinkle over casserole. Top with paprika., Bake, uncovered, until edges are bubbly and topping is golden brown, 25-30 minutes.

Nutrition Facts : Calories 416 calories, Fat 33g fat (19g saturated fat), Cholesterol 87mg cholesterol, Sodium 682mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

PEPPER JACK-BACON MASHERS

Pepper Jack-Bacon Mashers image

Voted Best Supporting Side of 2008! Mmm! Pepper Jack cheese, bacon and creamy mashed potatoes mix up into a 15-minute satisfying side.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 10

Number Of Ingredients 8

Ingredients

2 cups water
3/4 cup milk
3 tablespoons butter
1 pouch (4.7 oz) Betty Crocker™ homestyle creamy butter or roasted garlic mashed potatoes
1/2 cup shredded pepper Jack cheese (2 oz)
1/4 cup crumbled cooked bacon
1 tablespoon chopped fresh parsley, if desired
1 tablespoon crumbled cooked bacon, if desired

Steps:

In 2-quart saucepan, heat milk, water and butter to boiling. Stir in potatoes just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese and bacon.
Spoon potatoes into serving dish; top with parsley and additional bacon, if desired.

Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 0 g, TransFat 0 g

BACON POTATO BAKE

Bacon Potato Bake image

This cheesy potato casserole is always popular. It's a nice change from mashed potatoes and with a bread crumb and crumbled bacon topping, it looks as good as it tastes. -Helen Haro, Yucaipa, California

Provided by Taste of Home

Categories Side Dishes

Time 1h30m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

8 cups thinly sliced peeled red potatoes
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 cup sour cream
2 tablespoons butter, melted, divided
1-1/2 teaspoons salt
1-1/2 cups shredded Monterey Jack cheese
1/4 cup dry bread crumbs
8 bacon strips, cooked and crumbled

Steps:

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes., In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers., Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon.

Nutrition Facts : Calories 460 calories, Fat 25g fat (14g saturated fat), Cholesterol 142mg cholesterol, Sodium 1045mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.

CREAMY PEPPER JACK POTATO CASSEROLE WITH BACON

Creamy Pepper Jack Potato Casserole with Bacon image

Crumbled bacon and shredded pepper Jack cheese give this creamy potato casserole some serious star power on the dinner table.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 12 servings

Number Of Ingredients 9

Ingredients

2-1/2 lb. baking potatoes (about 7)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
2-1/2 cups milk
1-3/4 cups KRAFT Shredded Pepper Jack Cheese, divided
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese
6 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.

Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 10 g

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