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Bacon Hashbrown Casserole

Presented by:Miss in the kitchen

Servings: 12 servings

Calories: 429kcal


  • non-stick cooking spray

  • 12 ounces sour cream

  • ¾ cup heavy cream

  • ½ cup melted butter

  • 1 teaspoon chicken base

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon pepper

  • 4 cups shredded cheddar cheese divided use

  • 1 cup diced onion

  • 1 j- 2 jalapenos diced

  • 2 garlic cloves minced

  • 2 pounds russet potatoes

  • 4 slices cooked bacon crumbled - divided use


  • Preheat oven to 375°.

  • Spray a 9 x 13 casserole dish with non stick cooking spray.

  • In a large bowl, combine sour cream, heavy cream, butter, chicken base, salt and pepper.

  • Peel and shred potatoes using the large side of a box grater.

  • Squeeze handfuls of shredded potatoes over the sink or over a bowl to remove excess liquid. This will keep the potatoes from being mushy. If using a bowl, discard liquid.

  • Place drained potatoes into a large mixing bowl and add diced onions, jalapeno and half of the bacon and half of the cheese.

  • Pour the sauce over the top and stir with a wooden spoon until thoroughly combined.

  • Add hashbrown mixture to prepared casserole dish and spread evenly.

  • Top with remaining shredded cheese and bacon crumbles.

  • Bake, uncovered for 45 minutes to 1 hour until casserole is bubbly and golden brown around the edges.

  • Remove from oven and cool about 5 minutes before serving.


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