CHEESY POTATO CASSEROLE RECIPES

ORE-IDA CHEESY POTATO CASSEROLE | HY-VEE

Ore-Ida Cheesy Potato Casserole | Hy-Vee image

There's something about the combination of hash browns, cheese, and a crispy-crunchy topping that makes this one of Hy-Vee's most popular recipes.

Provided by Hy-Vee Test Kitchen

Yield 8

Number Of Ingredients 9

Ingredients

1 (10.5 oz) can condensed cream of chicken soup*
2 c. of sour cream
1 tsp. of salt
0.25 tsp. of ground black pepper
2 c. of shredded cheddar cheese
0.333 c. of sliced green onions
1 (30 oz) pkg Ore-Ida shredded hash brown potatoes
2 c. of crushed corn flake cereal
0.25 c. of butter, melted

Steps:

1. Preheat oven to 350 degrees. Coat 13-by-9 baking dish with nonstick cooking spray.
2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
3. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
4. Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.
5. *If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup.

Nutrition Facts : Calories 430, FatContent 34g, SaturatedFatContent 20g, TransFatContent 0g, CholesterolContent 90mg, SodiumContent 840mg, CarbohydrateContent 30g, FiberContent 2g, SugarContent 3g, ProteinContent 13g

CHEESY POTATO CASSEROLE RECIPE - HOW TO MAKE CHEESE POTATO ...

Cheesy Potato Casserole Recipe - How to Make Cheese Potato ... image

Sometimes called funeral potatoes, this cheesy potato casserole is the ultimate comfort food. It's delicious any time of year- for holidays, BBQs, and family dinners.

Provided by THEPIONEERWOMAN.COM

Categories comfort food side dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 10-12 servings

Number Of Ingredients 9

Ingredients

1 stick salted butter, plus more for the pan
1 yellow onion, chopped
2 cloves garlic, chopped
16 oz. sour cream
2 10.5-oz cans condensed cream of chicken soup
1 30-oz bag frozen shredded hash brown potatoes, thawed
8 oz. shredded cheddar
1 c. breadcrumbs
1 tbsp. chopped parsley

Steps:

Preheat the oven to 375˚. Heat a medium skillet over medium heat. Add 2 tablespoons of butter, then add the onion. Cook for 5 minutes, then add the garlic. Cook until the onion are slightly softened, about 2 minutes more. Transfer to a plate and let cool slightly. In a large mixing bowl, combine the sour cream, cream of chicken soup, cheddar, hash brown potatoes and the onion mixture. Transfer to a greased three-quart casserole dish. Cover the casserole and bake for 45 minutes. Meanwhile, place the remaining 6 tablespoons of butter in a small bowl. Cover and microwave for 45 to 60 seconds until melted. Mix in the breadcrumbs and parsley. Top the casserole with the breadcrumb mixture and return to the oven, uncovered, for another 25 to 30 minutes, until the top is golden brown and the casserole is bubbly all over.

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