Crowd-pleasing casserole

Cheesy Jalapeño Pesto Hash Brown Casserole

Name: Cheesy Jalapeño Pesto Hash Brown Casserole
Ingredients: 1 30-ounce bag frozen shredded hash browns, thawed; 1 package bacon, cooked and chopped; 1 10.5-ounce jar Hula Hoopes Jalapeño Pesto; 1 cup sour cream; 1 cup shredded cheddar, plus 1 1/2 cups for topping; 1/2 cup milk; 1/4 cup butter, melted; 1 1/2 teaspoons salt; 3/4 teaspoon black pepper; Ranch dressing and sliced pickled jalapeños, for serving

Crisp-edged hash browns, smoky bacon, melted cheddar, and a full jar of jalapeño pesto.

Directions

01
Heat the oven to 375°F. Grease a 9-by-13-inch baking dish.
02
In a large bowl, stir together the jalapeño pesto, sour cream, milk, melted butter, salt, and pepper until smooth.
03
Fold in the thawed hash browns, half of the bacon, and 1 cup of cheddar until evenly coated.
04
Spread the mixture in the prepared dish. Top with the remaining 1 1/2 cups cheddar and the remaining bacon.
05
Bake for 25 to 30 minutes, until bubbly and golden. Let rest for 5 minutes before serving with ranch and pickled jalapeños.

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