Monday, September 12, 2011

Pepper Jack Potato Casserole

Cheese and potatoes are both so delicious.  This is not at all a healthy recipe, but it is very tasty.  It's great as a side at a casual dinner or an excellent addition to a brunch.  If you can't find the Monterey Jack cheese with the peppers, just chop up some pickled jalapenos and add them--that's what I did.  Enjoy!

Pepper Jack Potato Casserole

1 (30 oz) package frozen shredded hash browns
1 (8 oz) package Monterey Jack cheese with peppers, shredded
1 1/2 cups milk
1 (10.75 oz) can cream of chicken soup
2 Tbsp butter, melted
1 1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350.  Combine hash browns and cheese in a large bowl.  Stir together milk and next 4 ingredients; pour over hash brown mixture.  Pour into a lightly greased 9"x13" baking dish.  Bake at 350 for 45-50 minutes or until bubbly.

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