Easy Cheesy Potato Casserole Recipes

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CHEESY POTATO CASSEROLE RECIPE



Cheesy Potato Casserole recipe image

Are you ready for a tasty Cheesy Potato Casserole recipe? Look no further than these cheesy potatoes with hash browns baked in a casserole. Yum!

Provided by Eating on a Dime

Categories     Breakfast

Time 50m

Number Of Ingredients 6

30 oz Frozen Shredded Hashbrowns
1 can cream of chicken soup ((10.5 oz) )
1 cup milk
½ onion (chopped)
2 cups cheddar cheese (shredded)
8 oz Sour Cream

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 9x13 pan with nonstick spray.
  • Break the frozen hash browns up in the bag.
  • In a large bowl combine the onion, 1 cup of cheese, milk, cream of chicken soup and sour cream. Stir to combine.
  • Mix in the hasbhrowns and stir to coat.
  • Pour into a 9x13 pan. Top with the remaining cheese.
  • Cover with foil and bake in the preheated oven for 45-50 minutes.
  • Remove the foil and bake for 5-10 minutes to brown the the cheese is slightly.

Nutrition Facts : Calories 277 kcal, Carbohydrate 22 g, Protein 10 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 447 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving

EASY CHEESY POTATO CASSEROLE



Easy Cheesy Potato Casserole image

This sliced potato casserole is made with layers of real potatoes, bacon, onions, and cheese for the best comfort food ever! Perfect for any occasion, it's one recipe you'll keep coming back to again and again.

Provided by Karin and Ken

Categories     Side Dish

Time 1h15m

Number Of Ingredients 11

5 medium russet potatoes (peeled and sliced into chunks or rounds)
salt
10 slices bacon (chopped, divided)
4 medium onions (thinly-sliced)
1-2 tablespoons fresh garlic (minced, addmore or less to taste)
pepper
seasoned salt
2 cups shredded cheese (divided, add more or less to taste)
3 tablespoons unsalted butter (melted)
1/2 cup chicken broth
cooking spray or butter, for greasing

Steps:

  • Preheat oven to 400 degrees. Prepare the baking dish with cooking spray or butter. Set aside.
  • Pull out all of the ingredients.
  • Wash and peel potatoes, then slice or chop.
  • Next, boil potatoes in salted water, until they start to become tender; usually not more than 10 minutes. Do not overcook them or they will become mushy! Depending on the size, timing is difficult to predict. When cooked, drain.
  • In the meantime, using a large skillet, fry the bacon pieces until crisp over medium heat. Use as much or as little bacon as you want. Drain on paper towel, crumble and set aside.
  • Keep a few tablespoons of the bacon fat in the skillet and add sliced onions. Stir onions, over medium heat, until onions become very tender and start to brown.
  • Add garlic, combine with onions and remove from heat.
  • Cover the bottom of the pan with potato slices or chunks. Sprinkle with seasoned salt and pepper.
  • Scatter onions all over top of potatoes, then the bacon.
  • Add cheese. Then repeat the process.
  • More potatoes.
  • Onions.
  • Bacon.
  • More cheese.
  • Totally cover the top with remaining potatoes. Try to cover up any holes with potato.
  • Drizzle with melted butter, remaining bacon and some seasoned salt and pepper to taste.
  • Pour chicken broth over top of casserole and cover with cheese.
  • Cover with foil and bake for 30 minutes.
  • Uncover and bake until cheese has completely melted and the top is golden brown; about another 15 minutes.
  • Allow to rest for at least 5 minutes before serving, if not 10. Serve with sour cream if desired. Enjoy!

Nutrition Facts : Calories 350 kcal, Carbohydrate 40 g, Protein 13 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 47 mg, Sodium 322 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving

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 HASH POTATO CASSEROLE



Cheesy Hash Potato Casserole image

A friend gave this recipe to me and I've made it often. I've tried others, but always go back to this one. It's great when you need to feed a large gathering.

Provided by Taste of Home

Categories     Breakfast     Side Dishes

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 9

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups sour cream
2 cups shredded sharp cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chopped onion
1/4 cup butter, melted
2 tablespoons chopped fresh parsley
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • In large bowl, combine all ingredients. Transfer to ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until heated through.

Nutrition Facts : Calories 315 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 508mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

CHEESY POTATO CASSEROLE



Cheesy Potato Casserole image

Try out a classic, easy Cheesy Potato Casserole recipe! This Cheesy Potato Casserole recipe is a perfect side for any meal. Serve with meat or veggies!

Provided by My Food and Family

Categories     Home

Time 1h

Yield 16 servings

Number Of Ingredients 8

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 can (10-1/2 oz.) condensed cream of chicken soup
1/4 tsp. ground black pepper
1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
3 green onions, sliced
2 cups corn flakes, crushed
1/4 cup butter, melted

Steps:

  • Heat oven to 350°F.
  • Mix sour cream, soup and pepper in large bowl until blended. Add potatoes, cheese and onions; mix well.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Combine remaining ingredients; sprinkle over potato mixture.
  • Bake 45 to 50 min. or until hot and bubbly.

Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 340 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 3 g, Protein 6 g

CHEESY POTATO CASSEROLE RECIPE BY TASTY



Cheesy Potato Casserole Recipe by Tasty image

This cheesy potato casserole is the perfect way to feed a family of picky eaters. With all of the components of beloved loaded potato skins (like bacon, sour cream, and cheese), it's practically impossible for anyone to dislike this casserole. It's make-ahead friendly, filling, and easily made vegetarian by omitting the bacon. If you're looking for the ultimate weeknight casserole, this is your recipe.

Provided by Hannah Williams

Categories     Dinner

Time 1h5m

Yield 12 servings

Number Of Ingredients 8

6 russet potatoes
olive oil
salt, to taste
pepper, to taste
10 slices bacon, cooked and crumbled
3 cups sour cream
4 cups shredded cheddar cheese
fresh chive, for garnish

Steps:

  • Place potatoes on a baking sheet and poke holes in two sides with a fork.
  • Coat potatoes with olive oil, and sprinkle with salt and pepper.
  • Bake for at 425°F (220°C) for 45 minutes.
  • Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
  • Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
  • Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
  • Repeat for a second layer.
  • Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
  • Sprinkle with chives.
  • Enjoy!

Nutrition Facts : Calories 396 calories, Carbohydrate 30 grams, Fat 24 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams

CHEESY POTATO CASSEROLE



Cheesy Potato Casserole image

Great side dish for any meat dinner; can be served with your Easter ham, is a great substitute for the ordinary baked potato at your summer BBQ or can be served with any other dinner, anytime.

Provided by TheDancingCook

Categories     Cheese

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs frozen hash browns (I use the diced kind)
1/2 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup diced onion
salt and pepper, to taste

Steps:

  • Defrost potatoes, melt butter, and mix together all ingredients.
  • Bake at 350 degrees for 1 hour in a 9x13 baking dish.
  • From Carol, I sprinkle it with paprika before baking.

Nutrition Facts : Calories 497.1, Fat 37.1, SaturatedFat 19.3, Cholesterol 63.3, Sodium 512, Carbohydrate 36, Fiber 2.4, Sugar 3.3, Protein 8.8

CHEESY POTATO CASSEROLE FROM ORE-IDA®



Cheesy Potato Casserole from Ore-Ida® image

Comfort food at its best, this creamy, cheesy casserole with lots of shredded hash browns works either as a main dish or hearty side.

Provided by Ore-Ida

Categories     Trusted Brands: Recipes and Tips     Ore-Ida®

Time 1h

Yield 8

Number Of Ingredients 9

1 (10.5 ounce) can condensed cream of chicken soup*
2 cups sour cream
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
⅓ cup sliced green onions
1 (30 ounce) package Ore-Ida® Shredded Hash Brown Potatoes
2 cups crushed corn flakes cereal
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
  • In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
  • In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
  • Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

Nutrition Facts : Calories 433.7 calories, Carbohydrate 31.5 g, Cholesterol 73.2 mg, Fat 29.4 g, Fiber 2.7 g, Protein 12.8 g, SaturatedFat 17.7 g, Sodium 857.4 mg, Sugar 1.3 g

TWICE-BAKED CHEESY POTATO CASSEROLE



Twice-Baked Cheesy Potato Casserole image

Twice-baked potatoes, without the skins.

Provided by maddysmom

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 2h

Yield 8

Number Of Ingredients 10

4 large baking potatoes
1 cup shredded Cheddar cheese
½ cup sour cream
½ cup butter, divided
¼ cup milk
¼ cup cream cheese, softened
¼ cup chopped fresh chives, or to taste
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Butter a casserole dish.
  • Scoop potato flesh into a bowl; discard skins. Add Cheddar cheese, sour cream, 1/4 cup butter, milk, cream cheese, chives, salt, garlic salt, and pepper. Mash mixture until combined and potatoes are still slightly lumpy. Spread into the prepared casserole dish. Create ridges on the surface with a fork, forming slight peaks.
  • Bake in the preheated oven until peaks are slightly crisped, about 30 minutes. Pour remaining 1/4 cup butter on top. Continue baking until golden brown, about 15 minutes.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 34 g, Cholesterol 77.4 mg, Fat 27.5 g, Fiber 4.1 g, Protein 12.8 g, SaturatedFat 17.3 g, Sodium 573.1 mg, Sugar 2 g

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