Jalapeno Hashbrown Casserole
Jalapeno Hashbrown Casserole is a flavorful side dish for any cookout or meal on the grill. Cheesy shredded potatoes with a spicy kick.
Our pellet grill is great for cooking side dishes to go with BBQ Ribs, Smoked Brisket, Burgers or Grilled Pork Chops. This cheesy potato casserole was a huge hit and so easy to make on the pellet grill.
If you have ever had Cracker Barrel hashbrown casserole or funeral potatoes as they are sometimes known, this recipe is similar. It’s creamy, cheesy and delicious to serve for cookouts or holiday dinners.
Ingredients Needed
- Russet Potatoes or Refrigerated Shredded Potatoes
- Onion
- Jalapeno
- Butter
- Cream of Chicken Soup
- Sour Cream
- Heavy Cream
- Cheddar Cheese
- Kosher Salt
- Pepper
- Candied Jalapenos for garnish
Step By Step Directions
Peel potatoes and shred on the large side of a box grater.
Rinse the potatoes 2- 3 times and squeeze out the excess liquid and set aside.
Dice the onion and jalapenos. Shred the cheese.
In a large bowl, combine the sour cream, cream of chicken soup, heavy cream, melted butter salt and pepper.
Add diced onions and jalapenos, half of the cheese and the shredded potatoes.
Mix well.
Pour into a 9 x 13 baking dish, spreading evenly.
Top with remaining cheese.
Bake for 45 minutes to 1 hour or until potatoes are cooked through and casserole is bubbling around the edges.
Remove from grill and garnish with candied jalapenos if desired.
Recipe Notes
Store leftover hashbrown casserole in a covered dish in the refrigerator up to 4 days.
Reheat in a baking pan in the oven at 350° for 10- 15 minutes or in a non-stick skillet over medium heat, stirring until heated through.
Make Ahead: Casserole can be prepared to the point of baking, covered and refrigerated overnight. Cook according to directions, adding 10 minutes to cook time.
Jalapeno Hashbrown Casserole goes great with just about any meal. It’s a super simple side dish and great for grilling.
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Jalapeno Hashbrown Casserole
Ingredients
- 3 pounds russet potatoes or 2 packages refrigerated shredded hashbrown potatoes
- 1 large onion diced
- ¼ cup jalapeno seeded and diced
- 1 ½ cups sour cream
- 10 ounce can cream of chicken soup
- ½ cup heavy cream
- ½ cup melted butter
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 4 cups shredded cheddar cheese
- ¼ cup candied jalapenos for garnish optional
Instructions
- Preheat grill to 350°,
- Peel potatoes and shred on the large side of a box grater.
- Rinse the potatoes 2- 3 times and squeeze out the excess liquid and set aside.
- Dice the onion and jalapenos. Shred the cheese.
- In a large bowl, combine the melted butter with cream of chicken soup, sour cream, heavy cream, salt and pepper.
- Add diced onions and jalapenos, half of the cheese and the shredded potatoes.
- Mix well.
- Pour into a 9 x 13 baking dish, spreading evenly.
- Top with remaining cheese.
- Bake for 45 minutes to 1 hour or until potatoes are cooked through and casserole is bubbling around the edges.
- Remove from grill and garnish with candied jalapenos if desired.
