Description
This cheesy potato casserole has layers of tender potatoes, melty cheese, and a flavorful sauce. Perfect for holidays and potlucks.
Ingredients
Units
Scale
- 40 oz. refrigerated diced potatoes
- 4 green onions
- 1 cup cream of chicken soup (condensed)
- 1/4 cup melted butter
- 1/2 cup sour cream
- 1 tsp. garlic powder
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 2 cups sharp cheddar cheese
- 1 1/2 cups fried onions
Instructions
- Prep ingredients:
Preheat oven to 375 degrees F.
Thaw potatoes if frozen and drain off any excess liquid.
Thinly slice green onions. - Melt butter in a large bowl and then add the soup, sour cream, garlic powder, sea salt, and black pepper. Whisk together until smooth.
- Fold in diced potatoes, green onions, and sharp cheddar cheese. Place mixture into a greased 9×13-inch baking dish.
- Sprinkle with fried onions and top with aluminum foil. Cook for 40 minutes. Remove foil and bake another 10-15 minutes, or until potatoes are tender.
Notes
- Storage: Store leftover potatoes in an airtight container in the refrigerator for 3-4 days. Reheat the leftovers in a microwave or a 375-degree F oven until heated through.
- Ingredient notes: Look for a can of cream of chicken soup (condensed), you could also use cream of mushroom soup, or some people like to use cream of celery. I used plain Simply Potatoes Diced Potatoes, but you could also use the version with onions and peppers.
- Prep ahead: Prepare and assemble the potato mixture a day or two ahead, then store it in the refrigerator. Bake when ready.
- Serve with: Roasted chicken, smoked meats, shredded beef, or apricot-glazed ham.