This recipe is THE ultimate cheesy potato casserole.
It was originally based on one I found in Laura Powell’s Real Mom Kitchen cookbook, but it has since evolved into a culinary masterpiece/monstrosity due to all the ingredients we throw in.
It easily feeds a large crowd, and you can alter the ingredients to suit your tastes and preferences. We like to sneak in a few extra vegetables and swap the soups to change the flavor, but this recipe is so flexible, you could throw in almost anything, and it’ll turn out fine.
Here are the ingredients for our ultimate cheesy potato casserole. A lot of these ingredients we just throw in if we have them. You can use all of them (which is amazing) or you could just stick to the basics.
- 1 (32 oz.) Package of Hash Browns*
- 1 Can Cream of Chicken Soup**
- 1 Can Broccoli Cheese Soup**
- 2 Cups Sour Cream
- 1 Cup Shredded Cheddar Cheese
- 1/4 Cup Green Onion, Diced
- 1 Can Green Beans (Optional)
- 2 Stalks Celery, Diced (Optional)
- 1 Cup Grilled Chicken, Diced and Cooked (Optional)
- Bacon Bits (Optional)
- 1 Package of French Onions (Optional)***
- *We like to mix it up and use 1/2 a package of shredded hash browns and 1/2 a package of cubed hash browns since it switches up the texture.
- **The original recipe recommends 2 cans cream of mushroom soup, but we like the chicken and cheese mix better. Feel free to switch things up to suit your taste!
- ***The original recipe suggests using 2 cups of crushed corn flakes with 1/4 cup melted butter. This topping adds a nice crunch, but it’s optional, too.
This is one of the easiest recipes you can possibly make for a crowd if you have the right ingredients. Feel free to mix and match the ingredients depending on your preferences and the ingredients you have on hand. It’s hard to mess this recipe up!
- Mix all the ingredients in a large bowl.
- Pour ingredients into a 9″ X 13″ baking dish.
- (Optional) Sprinkle a thin layer of bacon bits over the top.
- (Optional) Sprinkle an additional thin layer of cheese over the top of that.
- Preheat oven to 350 degrees Fahrenheit. Cook dish for 35 minutes until cheese is bubbly.
- (Optional) Add a layer of French onion and cook for an additional 5 minutes.
Yield: 12 Servings
This nutritional information is for one serving, assuming you cut your casserole into 12 pieces (sometimes we squeeze 15 servings out of it). I calculated this using the MyFitnessPal App. This isn’t precise because it varies depending on which brands you use, which ingredients you add, and how much you add, etc. I think I originally calculated this without the chicken, the extra layer of cheese, and bacon bits.
- Total Calories: 256
- Total Fat: 12.3 g
- Saturated Fat: 3.0 g
- Polyunsaturated Fat: 1.2 g
- Monounsaturated Fat: 2.5 g
- Trans Fat: 0.5 g
- Cholesterol: 9.3 mg
- Sodium: 617.5 mg
- Potassium: 275.1 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 0.2 g
- Sugars: 2.6 g
- Protein: 7.0 g
- Vitamin A: 17.8%
- Vitamin C: 6.3%
- Calcium: 18.6%
- Iron: 0.4%
Look At Us Cook!
If you’re a beginner cook like me, then feeding a crowd can be intimidating. Fortunately, this massive casserole takes hardly any effort at all, and it makes a LOT of food. When Chris and I make it (without any guests), we have leftovers for days and days. It’s definitely a good fall back dish when you need something easy.
First, I stir together the potatoes – for no particular reason at all. You can technically just throw it all together in almost any order and it will turn out the same.
Here’s the ingredients all mixed together in a gooey mess.
Since there’s so much casserole, I made my husband dump it in the dish. He does the heavy lifting when it comes to cooking. Technically I could do it myself, but I love it when I can make him help.
This is my favorite bit of the recipe: adding the bacon bits. You can easily skip this step and the recipe will turn out fine, but if you really want to go all out, then bacon is the way to go. There really is no substitute for bacon.
Technically, there’s already an entire cup of cheese in this recipe. But, we like things extra cheesy, so my husband sprinkles a thin layer on top.
Behold its melted awesomeness! This is what it looks like after cooking for 35 minutes. It’s ready for the French onions now.
This is the finished casserole – all cooked and ready to be eaten. When we made this last night, it was seriously the best it’s ever been.
Unless you want to be eating this for days, this dish is usually best served when you have a lot of hungry mouths to feed. Of course, we don’t mind the leftovers – they taste fantastic!
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