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Potato Casserole

  • Author: Shelly
  • Prep Time Prep Time: 5 minutes
  • Cook Time Cook Time: 45 minutes
  • Total Time Total Time: 50 minutes
  • Yield Yield: serves 12 1x
  • Category Category: Casserole
  • Method Method: Oven
  • Cuisine Cuisine: Side Dish

Description:

This easy casserole dish is a great side dish or breakfast option!


Ingredients:

  • 2 cups sour cream
  • 1/4 cup milk
  • 1 (10.5- ounce) can cream of chicken soup
  • 1 teaspoon ground pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon seasoned salt
  • 4 cups Borden® Cheese Finely Shredded Mild Cheddar, divided
  • 1 (30- ounce) package shredded hash brown potatoes, frozen
  • 1 cup salted butter, melted
  • 2 cups panko breadcrumbs
  • optional – parsley to garnish

Instructions

  1. Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray and set aside.
  2. In a large bowl combine the sour cream, milk, cream of chicken soup, pepper, garlic powder, seasoned salt, and 3 cups of Borden® Cheese Shreds. Stir until evenly mixed.
  3. Stir in the frozen potatoes.
  4. Pour the potato mixture into the prepared pan. Top with remaining 1 cup of cheese.
  5. In a medium bowl stir together the melted butter and panko breadcrumbs. Sprinkle this on top of the cheese and bake for 50-55 minutes, until the mixture is bubbly and the top is golden.

Notes:

Store airtight in refrigerator for up to 3 days. Make ahead option – prepare casserole as stated and refrigerate until ready to bake.

Keywords:: cookies and cups, casserole recipe, potato casserole, potatoes, side dish, hashbrown casserole

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