Recipe 64 of 779
Cheesy Potato Casserole
Cheesy Potato Casserole
A comforting classic dish featuring creamy, cheesy layers and tender potatoes.
Equipment
- Baking Dish
- Mixing Bowl
- Oven
Ingredients
Potatoes
- 4 large Russet Potatoes, peeled and sliced thinly Ideal for a creamy texture.
Cheese
- 2 cups Shredded Sharp Cheddar Cheese Adds depth of flavor.
Soup
- 1 can (10.5 oz) Cream of Chicken Soup Base for creaminess.
Sour Cream
- 1 cup Sour Cream Adds tanginess and richness.
Onion
- 1 medium Onion, finely chopped Enhances flavor.
Seasoning
- 1 teaspoon Garlic Powder Enhances savory notes.
- to taste Salt and Pepper Adjust according to preference.
Butter
- 4 tablespoons Unsalted Butter, melted Adds richness.
Breadcrumbs
- 1 cup Breadcrumbs (optional) For topping, adds crunch.
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and slice the potatoes into thin rounds and place in a large bowl.
- In another bowl, mix cream of chicken soup, sour cream, and melted butter. Stir in chopped onion, garlic powder, salt, and pepper.
- Pour the creamy mixture over the sliced potatoes and toss to coat.
- Transfer the potato mixture into a greased 9x13-inch baking dish.
- Sprinkle half of the shredded cheddar cheese over the top.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the foil, add remaining cheddar cheese and breadcrumbs if using, and bake uncovered for an additional 15-20 minutes until bubbly and golden brown.
- Let cool for 10 minutes before serving.
Notes
Store leftovers in an airtight container for up to three days. Reheat in the oven or microwave.