Description
This easy cheesy potato casserole is hearty, creamy, and loaded with gooey melted cheddar cheese. It’s the perfect holiday side dish!
Ingredients
Scale
- 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
- Parsley to garnish (optional)
Instructions
- Preheat your oven to 350°F, then coat a 9×13-inch baking dish with nonstick spray and set aside.
- In a large bowl combine the sour cream, milk, cream of chicken soup, pepper, garlic powder, seasoned salt, and 3 cups of shredded cheese. Mix together until well combined.
- Add the frozen potatoes and stir until combined.
- Pour the potato mixture into the prepared pan, then top with the remaining cup of shredded cheese.
- In a medium bowl, stir together the melted butter and panko breadcrumbs. Sprinkle the breadcrumbs evenly over the cheese.
- Bake for 50-55 minutes, until the mixture is bubbly and the top is golden.
Notes
- Store leftovers in an airtight container in the fridge for 3 days, or in the freezer for 6 months.
- Reheat in a 350F oven for 15 minutes, or in the microwave in 30-second increments.
Nutrition
- Serving Size:
- Calories: 517
- Sugar: 1.6 g
- Sodium: 847.1 mg
- Fat: 37.1 g
- Carbohydrates: 30 g
- Protein: 17.3 g
- Cholesterol: 98.5 mg
