Cheesy Potato Casserole
User Reviews
5
Cheesy Potato Casserole
Description
Cheesy Potato Casserole begins with slowly caramelized sweet onions cooked in salted butter until deeply browned and softened. Meanwhile, a creamy mixture is prepared by combining condensed cream of chicken soup, sour cream, and melted butter. Frozen diced hash browns are stirred into this base along with caramelized onions and most of the shredded cheddar cheese. This mixture is poured into a greased 9"x13" baking dish and topped with the remaining cheese and roughly crushed kettle-cooked potato chips for texture.
Baked at 350˚F for 40 to 45 minutes, the casserole develops a golden-brown, crunchy topping while the interior becomes creamy and hearty. The combination of the soup-based sauce and sour cream ensures a rich, tangy flavor that melds with the sharpness of cheddar and sweetness of onions, giving a balanced taste and satisfying texture.
This dish works well as a comforting side or filling main. It can be made ahead by preparing without the topping, refrigerated up to three days, then topped and baked fresh. It also freezes well without topping, requiring longer baking times when cooked from frozen. A recipe for homemade condensed chicken soup is included to replicate the canned soup flavor if desired.
Layering the crispy kettle chips on top adds an unexpected crunch contrast to the creamy potatoes and loaded cheese layers beneath. The slow-cooked onions provide subtle sweetness that rounds out the savory casserole.
Ingredients
caramelized onions
- 2 tablespoons butter salted
- 1 sweet onion thinly sliced
potatoes
- 1 condensed cream of chicken soup homemade version below!, 15 ounce can
- 1 ½ cups sour cream
- 1/2 cup unsalted butter 1 stick, melted and cooled
- 1 hash brown potato frozen, diced, 32 ounce pack
- 2 cups cheddar cheese shredded, divided
- 2 cups potato chip roughly crushed, kettle cooked
- black pepper cracked, to taste
Instructions
- Preheat oven to 350˚F. Lightly grease a 9"x 13" baking dish and set aside.
- Melt salted butter in a large skillet over medium-low heat. Add onions and cook, stirring occasionally for 25 to 30 minutes or until cooked down and evenly browned. Remove from heat and set aside.
- In a large bowl combine condensed soup, sour cream and butter.
- Add frozen potatoes and stir together until completely combined, then fold in 1 1/2 cups shredded cheese and caramelized onions.
- Pour mixture into prepared baking dish and top with remaining 1/2 cup cheese and potato chips.
- Bake casserole for 40 to 45 minutes or until golden brown and bubbling. Cool for 10 minutes and serve.
Notes
- The recipe makes one 9"x13" casserole suitable for multiple servings.
- You can prepare the casserole ahead and refrigerate without topping for up to three days, adding topping and baking when ready.
- For freezing, assemble without the topping, wrap tightly, and freeze up to three months. Bake covered from frozen about an hour, then add topping and bake uncovered to finish.
- Homemade condensed chicken soup can be used if preferred; it thickens the casserole with a rich, flavorful base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 76mg | 25% |
| Sodium | 692mg | 29% |
| Potassium | 670mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 878IU | 18% |
| Vitamin C | 13mg | 14% |
| Calcium | 230mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
