Best Pepper Jack Potato Casserole Recipes

POTATO, BROCCOLI AND PEPPER JACK EGG CASSEROLE RECIPE - (4.1/5)

Steps:

• Preheat your oven to 350°F. Sauté the red pepper, onion and garlic in 2 tablespoons of butter until softened about 5 minutes. Set aside. In an extra large mixing bowl, combine the potatoes, ham and 1 1/2 cups of each of the cheeses. Evenly spread half of the potato mixture into a lightly greased 10-x15-inch (4 quart) baking dish. If you do not have a casserole dish that large, you may divide it into two separate dishes. Top the potato layer with the broccoli and then the red pepper mixture. Cover the vegetables with the remaining potato mixture. In the same mixing bowl, whisk together the eggs, milk, sour cream and salt and pepper. Pour the egg mixture evenly over the casserole. Sprinkle with dried parsley and top with the remaining cheese (1 cup total). Bake covered loosely for 30 minutes, then uncover and bake an additional 15 to 20 minutes or until the egg is set and does not appear to be runny. Remove from the oven and let cool for 10 minutes before serving. May be served hot or at warm at about room temperature. Store any left over casserole in the refrigerator. Note: Cooking time will vary depending on the size and shape casserole dish you use. I love to use a pretty round dish for special occasions, but it makes the casserole thicker, requiring at least 20 more minutes of cooking time, so use your judgement. If you are making this ahead of time, prepare the casserole, cover and store in the refrigerator up to 24 hours until you are ready to bake it.

PEPPER JACK, HAM, AND POTATO CASSEROLE

Steps:

• Mix potatoes, ham, cheese, soup, pepper (I used a mixture of ground white, green, red, and black peppercorns), and onion in crockpot.
• I cooked mine on high for 3 1/2- 4 hours.
• Cook on low setting for 6-8 hours.
• Recipe is done when the potatoes are completely cooked (soft texture, fork inserts easily).
• I used my leftover sprial ham in this and my family almost finished it off the first night, YUM!
• Normally a recipe this size we would get 1-2 more meals out of.

CREAMY PEPPER JACK POTATO CASSEROLE WITH BACON

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.

PEPPER JACK POTATO CASSEROLE

Steps:

• Preheat oven to 400°F and grease a 9x13-inch baking dish with nonstick spray. Set aside.
• In a large bowl, stir together the hash browns, cream of chicken soup, pepper jack cheese, cream, butter, sour cream, 1/2 cup of the Parmesan, onion powder, garlic powder, and salt and pepper.
• Spread mixture in prepared pan.
• In a small bowl, stir together crushed crackers, bacon, remaining Parmesan cheese and paprika. Sprinkle evenly over potatoes.
• Bake until golden brown and bubbly, about 45 minutes. Let rest 5 minutes before serving. Enjoy!