BAKED POTATO CASSEROLE
User Reviews
5
BAKED POTATO CASSEROLE
Description
The Baked Potato Casserole begins by cutting pre-baked russet potatoes into bite-sized pieces placed in a prepared baking dish. Salt and pepper season the potatoes which are dotted with slices of butter. Half of the grated cheddar cheese is sprinkled over, followed by blanched broccoli florets and half the cooked, crumbled bacon pieces. A creamy mixture of sour cream, condensed cream of celery soup, and milk is spread over the layers.
The casserole is then topped with the remaining cheddar cheese, grated parmesan, and the rest of the bacon bits. Baking uncovered at 350°F allows the dish to heat through, become bubbly, and develop golden, crunchy edges. The combination provides a rich, creamy texture with a mix of cheesy, savory, and slightly crisp flavors from the bacon and broccoli.
This casserole makes a substantial side or main dish suitable for feeding multiple people, with ingredients reminiscent of loaded baked potatoes in a baked, combined format that’s easy to serve and eat.
Substitutions can be made for toppings, but the wet mixture and cheeses provide necessary moisture and flavor. Using frozen broccoli and precooked bacon save preparation time without changing the final taste. The dish reheats well and can be made ahead then baked before serving.
Ingredients
- 5 russet potato baked
- salt to taste
- black pepper to taste
- 3 Tbs unsalted butter cut into slices
- 2 Cups cheddar cheese grated, divided
- 1 ½ cups broccoli florets blanched till slightly soft
- 4 lices Bacon cooked till crunchy and cut into small bits, divided
- 1 Cup sour cream
- 1 condensed cream of celery soup
- ½ Cup milk whole
- ½ cup Parmesan Cheese
Instructions
- Preheat the oven to 350.
- Prepare a 9x13 baking dish with baking spray or coat with butter.
- Cut the baked potatoes up into bite sized pieces and place in the prepared baking dish.
- Sprinkle salt and pepper over the potatoes
- Dot the butter around the top of the casserole.
- Sprinkle half of the grated cheddar cheese over the potatoes
- Spread the broccoli florets evenly around the dish.
- Sprinkle the bacon bits over the top of the broccoli
- In a medium bowl mix the sour cream, soup and milk together and then spread this mixture over the top of the already assembled casserole.
- Sprinkle with the remainder of the cheddar cheese
- Sprinkle with parmesan cheese.
- Top with remaining bacon pieces.
- Bake uncovered in preheated oven until bubbly and the corners are golden and crunchy
Notes
- Frozen broccoli and precooked bacon can be used to simplify preparation without affecting flavor.
- This casserole serves approximately one potato per person; scale ingredients accordingly for different serving sizes.
- Be sure to spray the baking dish with non-stick spray to prevent sticking.
- Cut baked potatoes into bite-sized pieces for easier eating.
- Reheat leftovers at 350°F for about 20 minutes. Can be prepared a day ahead and baked before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 15g | 30% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 69mg | 23% |
| Sodium | 433mg | 18% |
| Potassium | 609mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 28mg | 31% |
| Calcium | 368mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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