Pepper Jack Potato Casserole

Ingredients:

1 (30 to 32-oz) bag frozen shredded hash browns

1 (10.75-oz) can cream of chicken soup

2 cups shredded pepper jack cheese

1½ cups heavy whipping cream

½ cup butter, melted

½ cup sour cream

1 cup grated Parmesan cheese, divided

½ tsp onion powder

¼ tsp garlic powder

salt and pepper to taste

1 sleeve Ritz crackers crushed

1 tsp paprika

Instructions:

Preheat oven to 400ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.

In a large bowl, combine hash browns, cream of chicken soup, pepper jack cheese, heavy cream, butter, sour cream, ¼ cup grated parmesan, onion powder, garlic powder, salt and pepper.

Spoon potato mixture into prepared pan.

Combine crushed crackers, remaining ¾ cup grated Parmesan cheese, and paprika. Sprinkle over potatoes.

Bake, uncovered, for 45 to 50 minutes, until bubbly.

Notes:

Can assemble casserole ahead of time and refrigerate or freeze for later.

To bake after freezing, thaw in the refrigerator overnight and bake as directed above.