Creamy Cheesy Chili Potato Casserole Recipes

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CREAMY, CHEESY POTATO CASSEROLE



Creamy, Cheesy Potato Casserole image

A friend of my mother's made this when I was younger. It was the BEST potato dish I'd ever had. Thirty years later - and lots of tinkering - I finally replicated it. Now my husband and kids are big fans, too. I hope your family enjoys this as much as we do.

Provided by VenomousKate

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

6 large potatoes
1/4 cup butter
1 (10 3/4 ounce) can cream of chicken soup
1/3 cup green onion, chopped
1 pint sour cream
1 1/2 cups shredded cheddar cheese
1 cup crushed corn flakes
2 tablespoons butter

Steps:

  • Preheat oven to 350.
  • Butter 2.5 quart casserole dish and set aside.
  • Bring 6 quarts of water to boil.
  • Peel the potatoes, rinse them, then slip them into the boiling water. Cook them until they are easily pierced with a fork (around 15 minutes). Drain, return to pot and immediately mash with hand-masher or beater.
  • While potatoes are cooking, melt 1/4 cup butter in a saucepan over medium heat. Once melted, stir in the can of soup. Remove the pan from heat.
  • Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar.
  • Stir this soup mixture into the mashed potatoes.
  • Pour it all into buttered 2.5 quart casserole.
  • Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes.
  • Bake 45 minutes at 350.
  • Sprinkle with reserved chopped green onions before serving.

CREAMY CHEESY CHILI POTATO CASSEROLE



Creamy Cheesy Chili Potato Casserole image

After making way too much homemade chili, I came up with this recipe to use up the leftovers. I haven't seen this one anywhere else, but it is delicious, easy, cheap, and filling.

Provided by florida scott

Categories     One Dish Meal

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 6

2 medium potatoes, peeled and sliced 1/8 ",thick
3 cups of your favorite chili
1 (8 ounce) package cream cheese, cubed
1 can cream of mushroom soup
3 cups sharp cheddar cheese
salt and pepper

Steps:

  • Layer sliced potatoes, chili, cubed cream cheese, cream of mushroom soup, and cheddar cheese in a greased casserole dish.
  • Repeat layers (like lasagna).
  • Bake covered in a 350 degree oven for 1 1/2 hours.
  • Top with additional cheddar cheese and bake uncovered for 10 minutes.
  • Allow casserole to set for 20 minutes and serve.

CHEESY CHILE CASSEROLE



Cheesy Chile Casserole image

A short list of ingredients packs full flavor in this easy-to-assemble casserole. Serve it as the star of your next southwestern meal. -Phyllis Bidwell, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 7

2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 can (7 ounces) whole green chiles, rinsed and seeded
2 large eggs
2 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk
1 can (8 ounces) tomato sauce or 1 cup fresh salsa, drained, divided

Steps:

  • In a large bowl, combine cheeses. In a greased 2-quart baking dish, layer cheese and chiles. Whisk the eggs, flour and milk; pour over cheese mixture. , Bake at 350° for 30 minutes. Top with half of the tomato sauce or salsa; bake 10 minutes longer or until heated through. Let stand for 5 minutes before serving. Serve with remaining sauce.

Nutrition Facts : Calories 304 calories, Fat 21g fat (14g saturated fat), Cholesterol 125mg cholesterol, Sodium 538mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 18g protein.

EASY CHEESY POTATO CASSEROLE



Easy Cheesy Potato Casserole image

Great easy recipe.

Provided by mfreund91

Categories     Side Dish     Potato Side Dish Recipes

Time 1h35m

Yield 8

Number Of Ingredients 5

2 (10.75 ounce) cans cream of chicken soup
1 (8 ounce) package cream cheese
¾ cup milk
2 pounds hash brown potatoes
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir cream of chicken soup, cream cheese, and milk together in a saucepan over medium heat and cook until the cheese is completely melted and the liquid is heated through, about 5 minutes.
  • Spread hash brown potatoes into a casserole dish; pour soup mixture over the potatoes.
  • Bake in preheated oven until the edges begin to brown, about 1 hour and 15 minutes.
  • Sprinkle Cheddar cheese over the dish; let the cheese melt as the dish cools slightly before serving, about 10 minutes.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 28.5 g, Cholesterol 65.5 mg, Fat 31.3 g, Fiber 1.7 g, Protein 13.4 g, SaturatedFat 16.8 g, Sodium 820.6 mg, Sugar 1.5 g

CHEESY CHILI CASSEROLE



Cheesy Chili Casserole image

Stir together meat, sautéed veggies, beans, and creamy jalapeño cheese flavors in this spirited skillet dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 15

1 1/2 cups uncooked regular long-grain white rice
2 1/2 cups water
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 small green bell pepper, seeded and diced
2 cloves garlic, finely chopped
1/2 cup water
1 can (28 oz) diced tomatoes
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1 cup (4 oz) cubed Mexican prepared cheese product with jalapeño peppers (from a loaf)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
3 tablespoons chopped fresh cilantro
Tortilla chips, as desired

Steps:

  • Cook rice as directed on package, using 2 1/2 cups water.
  • In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in onion, bell pepper, garlic, 1/2 cup water, the tomatoes and beans; cook about 6 minutes, stirring occasionally, until onion and bell pepper are tender. Stir in cheese product until melted. Stir in chili powder, cumin and salt. Cook 3 minutes longer.
  • Just before serving, gently stir in cooked rice and cilantro. Garnish with additional chopped cilantro, if desired. Serve warm with tortilla chips.

Nutrition Facts : Calories 590, Carbohydrate 77 g, Cholesterol 75 mg, Fiber 8 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 8 g, TransFat 1 g

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