Spicy Jalapeño Hash Brown Casserole

Prep Time 20

Cook Time 55

Total Time 1 15

Course Side Dish

Cuisine American

Servings 8 generous portions

9″ × 13″ baking dish glass or ceramic works best for even cooking. A metal pan can be used if needed.
Mixing bowls one large for the casserole mix, another small for topping blend.
Cheese Grater if shredding your own cheese for maximum melty texture.
Sharp knife & cutting board for precise jalapeño and onion chopping.
Spatula or wooden spoon for combining everything.
Aluminum foil useful for covering the dish if baking ahead.
Oven mitts and cooling rack safety essentials.

2 pounds frozen shredded hash browns thawed – ideal for that real ‘hash brown patty casserole’ texture
1 cup sour cream full-fat for richness
1 cup mayonnaise or Greek yogurt for lighter spin
10 oz cream of chicken soup about one can—a staple in hashbrown casseroles for that comforting creaminess
2 cups shredded cheddar cheese
1 cup shredded pepper jack cheese for jalapeño heat
4 –5 fresh jalapeño peppers seeded and finely diced (reduce to 2 if you prefer gentle spice)
1 medium yellow onion finely chopped
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper

1 cup crushed corn flakes or crushed crackers to evoke the cracker barrel hash brown casserole crunch
2 tbsp unsalted butter melted
2 –3 slices cooked bacon crumbled (optional, but star-worthy for hash brown chicken casserole fans)

Preheat your oven to 350°F (175°C). Lightly grease the 9″ × 13″ baking dish to prevent sticking.

In a small skillet (or in the microwave-safe dish if you're short on pans), combine the diced onion and jalapeños. Sauté over medium heat with a tiny drizzle of oil until fragrant and just softened—about 3–4 minutes. This step mellows raw onion and helps the jalapeños release their spice evenly.

In a large bowl, stir together sour cream, mayonnaise, cream of chicken soup, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth. Stir in the lightly sautéed onion/jalapeño mixture.

Fold in the thawed hash browns until they're evenly coated. Stir in 1 cup cheddar and all the pepper jack cheese. Tip: If you want an extra cheesy pull, reserve ½ cup cheddar for sprinkling over the top before baking.

Spoon the mixture into your prepared baking dish, smoothing it into an even layer. Sprinkle the remaining cheddar cheese on top.
In a small bowl, combine crushed corn flakes (or your topping of choice), melted butter, and crumbled bacon. Distribute evenly over the cheese layer for a golden, crunchy crust.

Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 20–25 minutes, or until the top is bubbly and golden brown. The bubbling edges are a sign of a well-baked has brown potatoe casserole.

Let the casserole rest for 10 minutes outside the oven to firm up and make slicing easy. Scoop into individual servings and enjoy while warm.