Cheesy Potato Casserole

Name: Cheesy Potato Casserole
Prep time: 10 min
Cook time: 75 min
Total time: 70 min
Yield: 10 servings
Ingredients: 1/2 cup salted butter; 1 whole yellow onion chopped; 2 clove garlic chopped; 16 oz sour cream; 2 10.5-oz can condensed cream of chicken soup; 8 oz shredded cheddar cheese; 1 30-oz bag frozen shredded hash brown potatoes thawed; 1 cup breadcrumbs; 1 Tbsp parsley chopped

1h 10m

Serves 10

thepioneerwoman.com

Cheesy Potato Casserole

thepioneerwoman.com

1h 10m

Serves 10

Directions

1Preheat the oven to 375°. Heat a medium skillet over medium heat, add 2 tablespoons of the butter, and cook the onion for 5 minutes.
2Add the garlic to the onions and cook until softened, about 2 minutes more, then transfer to a plate and let cool slightly.
3In a large mixing bowl, combine the sour cream, soup, cheese, potatoes, and the onion mixture, then transfer to a greased 3-quart casserole dish.
4Cover the casserole with foil and bake.
5Meanwhile, place the remaining 6 tablespoons of butter in a small bowl and microwave for 45 to 60 seconds until melted, then mix in the breadcrumbs and parsley.
6Top the casserole with the breadcrumb mixture and return to the oven, uncovered, until the top is golden brown and the casserole is bubbly.

Ingredients

1/2 cup salted butter
1 whole yellow onion, chopped
2 clove garlic, chopped
16 oz sour cream
2 10.5-oz can condensed cream of chicken soup
8 oz shredded cheddar cheese
1 30-oz bag frozen shredded hash brown potatoes, thawed
1 cup breadcrumbs
1 Tbsp parsley, chopped

Equipment

medium skilletlarge mixing bowl3-quart casserole dishsmall bowlmicrowave

Tips

You can substitute breadcrumbs for panko breadcrumbs or corn flakes for more crunch.
You can prep this casserole up to 2 days in advance and store it, covered and unbaked, in the fridge. Wait to mix and add the topping until just before baking.
Pull your potatoes out of the freezer about 1 hour before you want to put this casserole together to thaw.

Cheesy Potato Casserole

1h 10m

Serves 10

thepioneerwoman.com

Cheesy Potato Casserole

thepioneerwoman.com

1h 10m

Serves 10

Directions

1Preheat the oven to 375°. Heat a medium skillet over medium heat, add 2 tablespoons of the butter, and cook the onion for 5 minutes.
2Add the garlic to the onions and cook until softened, about 2 minutes more, then transfer to a plate and let cool slightly.
3In a large mixing bowl, combine the sour cream, soup, cheese, potatoes, and the onion mixture, then transfer to a greased 3-quart casserole dish.
4Cover the casserole with foil and bake.
5Meanwhile, place the remaining 6 tablespoons of butter in a small bowl and microwave for 45 to 60 seconds until melted, then mix in the breadcrumbs and parsley.
6Top the casserole with the breadcrumb mixture and return to the oven, uncovered, until the top is golden brown and the casserole is bubbly.

Ingredients

1/2 cup salted butter
1 whole yellow onion, chopped
2 clove garlic, chopped
16 oz sour cream
2 10.5-oz can condensed cream of chicken soup
8 oz shredded cheddar cheese
1 30-oz bag frozen shredded hash brown potatoes, thawed
1 cup breadcrumbs
1 Tbsp parsley, chopped

Equipment

medium skilletlarge mixing bowl3-quart casserole dishsmall bowlmicrowave

Tips

You can substitute breadcrumbs for panko breadcrumbs or corn flakes for more crunch.
You can prep this casserole up to 2 days in advance and store it, covered and unbaked, in the fridge. Wait to mix and add the topping until just before baking.
Pull your potatoes out of the freezer about 1 hour before you want to put this casserole together to thaw.