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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