Cheesy Potato Casserole
Cheesy Potato Casserole - Comfort food at its finest! This easy casserole is loaded with potatoes smothered in a flavorful, creamy sauce and 2 kinds of cheese.
Servings: 9
Calories: 524kcal
Equipment
Ingredients
- 2 cups sour cream
- 10 ounce condensed cream of chicken soup (1 can) or condensed cheddar soup
- 1/2 cup butter unsalted, melted
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 2 pounds potatoes such as Yukon Gold, peeled and shredded on a grater. Or use a 32 oz bag of frozen hashbrowns.
- 2 cups cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 2 cups potato chips plain, crushed
Instructions
- Preheat the oven to 350F° and grease a 9x13" casserole dish with cooking spray.
- Whisk the sour cream, condensed soup, 1/4 cup of the butter, milk, garlic powder, onion powder, salt, and pepper together in a large bowl.
- Add the potatoes or hashbrowns to the bowl along with the cheeses. Toss everything well to coat.
- Dump the mixture into the prepared casserole dish. Toss the crushed potato chips with the remaining 1/4 cup melted butter and sprinkle to coat the top of the casserole. Bake for 40-50 minutes or until it bubbles and browned.
Notes
- If using frozen hashbrowns check the casserole after 45 minutes.
- Store leftover casserole tightly covered, or sealed in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 524kcal | Carbohydrates: 32g | Protein: 13g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 88mg | Sodium: 712mg | Potassium: 864mg | Fiber: 3g | Sugar: 3g | Vitamin A: 996IU | Vitamin C: 24mg | Calcium: 300mg | Iron: 2mg