Ingredients
-
1 (10.5-ounce) can condensed cream of chicken soup
-
1 (8-ounce) package cream cheese, softened
-
1 cup sour cream
-
1/4 cup butter, melted
-
3 cups shredded sharp Cheddar cheese, divided
-
6 slices bacon, crisp-cooked and crumbled
-
1 cup coarsely chopped pickled jalapeño peppers
-
1/4 cup sliced green onions
-
1 (30-ounce) package shredded hash brown potatoes
-
1 fresh jalapeno pepper, thinly sliced
Directions
-
Gather all ingredients.
![Jalapeno Popper Potato Casserole ingredients on a counter]()
Dotdash Meredith Food Studios
-
Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with cooking spray. Whisk together soup, cream cheese, sour cream, and melted butter in a large bowl until smooth.
![Soup, cream cheese, sour cream, and melted butter mixture in a large bowl with a whisk]()
Dotdash Meredith Food Studios
-
Stir in 2 cups shredded cheese, bacon, pickled peppers, and green onions.
![Hands mixing cheese, bacon and jalapenos into the cream cheese mixture in a large bowl]()
Dotdash Meredith Food Studios
-
Add hash browns and stir to combine.
![Cream cheese, bacon and jalapenos mixture in a bowl with a spoon]()
Dotdash Meredith Food Studios
-
Spread mixture in the prepared baking dish.
![Cream cheese, bacon and jalapenos mixture in a baking dish]()
Dotdash Meredith Food Studios
-
Cover dish tightly with foil. Bake for 1 hour.
![Baked cream cheese, bacon and jalapenos mixture in a baking dish on a cooling rack]()
Dotdash Meredith Food Studios
-
Top with remaining 1 cup shredded cheese and fresh jalapeño slices. Bake casserole until bubbly around the edges and cheese on top is melted, about 5 minutes more. Let stand 10 minutes before serving.
![Jalapeno Popper Potato Casserole garnished with sliced jalapenos in a baking dish on a cooling rack next to a slice of the casserole on a green plate]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 375 | Calories |
| 29g | Fat |
| 19g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 375 | |
| % Daily Value * | |
| Total Fat 29g | 38% |
| Saturated Fat 12g | 62% |
| Cholesterol 57mg | 19% |
| Sodium 838mg | 36% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 2g | 6% |
| Total Sugars 2g | |
| Protein 10g | 20% |
| Vitamin C 5mg | 6% |
| Calcium 197mg | 15% |
| Iron 1mg | 4% |
| Potassium 296mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
