Jalapeno Popper Casserole combines fluffy mashed potatoes, sauteed jalapenos and green onions, with a blend of cream cheese and mozzarella. A coating of garlic bread crumbs on top gives the casserole a delightful crunchy topping.
Preheat oven to 375-degrees
If you are using raw potatoes, cook the potatoes and mash them.
Melt butter in a skillet over medium heat; cook the jalapenos, green onions and garlic until soft and fragrant, about 3-4 minutes).
Pour butter jalapeno mixture into a large bowl and add the cream cheese. Mix until combined. Add sour cream and shredded cheese and mix. Add 1 cup bread crumbs and mix until everything is evenly combined.
Taste and add any salt and pepper.
Spread mixture into a shallow roasting pan or casserole dish.
Spread the other cup of bread crumbs over the top of the potato mixture.
Place in oven for 45 minutes. Or until edges are brown and mixture is bubbling.
Take casserole dish out, add sliced jalapenos in the center and place back in the oven on BROIL for 4-5 minutes, or until the top of the casserole becomes browned.