Description
Indulge in the creamy, cheesy goodness of this Cheesy Potato Casserole. A comforting side dish that’s perfect for gatherings or weeknight dinners.
Ingredients
Scale
Potato Mixture:
- 2 pounds russet potatoes, peeled and diced (or 1 package frozen diced hash browns, thawed)
- 1/4 cup unsalted butter, melted
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 1 and 1/2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped green onions
Topping (Optional):
- 1 cup crushed cornflakes or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the ingredients: In a large bowl, combine potatoes, melted butter, cream of chicken soup, sour cream, 1 and 1/2 cups cheddar cheese, garlic powder, salt, pepper, and green onions. Mix well.
- Transfer to baking dish: Spread the mixture in the baking dish.
- Add topping: If using, combine crushed cornflakes or breadcrumbs with melted butter and sprinkle over the top.
- Bake: Bake uncovered for 45–50 minutes until bubbly and potatoes are tender. Sprinkle remaining 1/2 cup cheddar cheese on top during the last 5 minutes of baking.
- Serve: Serve hot and enjoy!
Notes
- For a vegetarian version, use cream of mushroom soup instead of cream of chicken.
- This casserole can be assembled ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 50 mg
