This is a dish that we serve for holiday dinners, take to work potlucks (when we can have them again), take to friend's get togethers, have for BBQ, etc. It's easy to make, everybody loves it.
Overview
I got this recipe from Stacy, who wrote it on an envelope 20+ years ago. It’s a cheese and potato casserole. Kids and adults, both, will love it. Easy to cook, makes a great potato dish for holiday meals and summer BBQ.
Notes
The spices are "to taste". Remember that your butter, cheese, and cream of chicken soup all have salt in them, so don’t overdo the salt. Pepper gives a nice contrast, but you don’t want it too peppery.
Takes (how long)
Food prep - 10 minutes
Cooking time - cook covered in aluminum foil for 30 minutes, uncovered an additional 60 minutes. Allow to rest for 15 minutes before serving. Either that, or be prepared for a cheesy potato volcano on your tongue.
Serve with
Great served as your starch side with Prime Rib, tri-tip, BBQ brisket, etc. It’s an easy to make casserole that is ideal for holidays and BBQ’s, or taking to a potluck.
Special tools
None
Ingredients
Method

Finished!
Overview
I got this recipe from Stacy, who wrote it on an envelope 20+ years ago. It’s a cheese and potato casserole. Kids and adults, both, will love it. Easy to cook, makes a great potato dish for holiday meals and summer BBQ.
Notes
The spices are "to taste". Remember that your butter, cheese, and cream of chicken soup all have salt in them, so don’t overdo the salt. Pepper gives a nice contrast, but you don’t want it too peppery.
Takes (how long)
Food prep - 10 minutes
Cooking time - cook covered in aluminum foil for 30 minutes, uncovered an additional 60 minutes. Allow to rest for 15 minutes before serving. Either that, or be prepared for a cheesy potato volcano on your tongue.
Serve with
Great served as your starch side with Prime Rib, tri-tip, BBQ brisket, etc. It’s an easy to make casserole that is ideal for holidays and BBQ’s, or taking to a potluck.
Special tools
None
Ingredients
- 2 lbs shredded potatoes (hash browns)
- 1/2 cup butter, melted
- 1 can cream of chicken soup
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- Onion powder, kosher salt, coarse ground pepper, garlic powder to taste
- 9x13 baking dish, Pyrex type
Method
- Pre-heat oven to 350F
- Grease a 9x13 baking dish
- Gather all your ingredients and prep them (melt butter, etc)
- Mix all the ingredients together in a large bowl except the potatoes
- Add spices until it seems right to you (I do 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp salt, 1 tsp pepper)
- Add potatoes and mix until distributed evenly in the casserole
- Add casserole to it and pack down and distribute in a single, even layer
- Cover tightly with aluminum foil
- Cook for 30 minutes covered, remove foil and cook additional 60 minutes, or until potatoes are tender
- Remove from oven, loosely tent with foil and allow to rest 15 minutes.
Finished!
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