Easy Cheesy Potato Casserole

The holiday flurry is in full swing and  I am awash in lists.. shopping lists, grocery lists, menu lists…  and the “list” goes on and on. Despite all these lists, or maybe because of them my brain is full to overflowing. Is this sounding familiar?? So, anything I can do to simplify things is welcome… and that of course includes food. This  Easy Cheesy Potato Casserole is a simplified version of a dish my mother made when I was growing up. We didn’t have them often – they are  a  bit high in fat and cholesterol and so they were reserved for special occasions  – like the holidays! I think they are also the perfect “comfort food” – and after the events of last week, I think we are all in need of a little of that as well.

You can make assemble this Easy Cheesy Potato Casserole ahead of time – which is a real plus at any time but especially at the holidays when time it seems is in short supply.  I like to pair these potatoes  with braised beef dishes like these Braised Provencale Short Ribs – which is another dish that can be made ahead – add  a salad, like this Mustard Greens with White Wine Vinaigrette and you’ve got a wonderfully warm and comforting meal perfect  busy nights, an easy dinner with friends or  when you  just need a little comfort food!

Easy Cheesy PotatoesBC1 Easy Cheesy Potato Casserole

Easy Cheesy Potatoes
 
Prep time
Cook time
Total time
 
Potatoes can be assembled 1 day ahead. Cover and store in the refrigerator. Do no use reduced fat sour cream in this recipe - the sour cream becomes grainy!
Serves: 8 servings
Ingredients
  • 1 - 30 oz. sized package of frozen shredded Hash brown potatoes
  • 1 cup sour cream
  • 2 cups shredded cheddar or cheddar jack cheese (divided)
  • ½ cup sliced green onions
  • ½ tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. paprika
Instructions
  1. Pre heat oven to 350 degrees. Defrost potatoes overnight in the refrigerator or under warm running water.
  2. In a large bowl combine the potatoes, sour cream, sliced green onions and ¾ cup shredded cheese. Stir to thoroughly combine. Pour into a greased 9 x 13 inch pyrex casserole.Top with remaining shredded cheese and sprinkle to paprika on top.
  3. Bake for 30 minutes until potatoes are tender and bubbling.

Comments

  1. Meagan Marion says

    I make a very similar recipe that includes a can of Cream of Chicken soup with cornflakes baked on top. I love your addition of green onions though.

    • Yvonne says

      That’s the recipe I used for a side on Christmas day-but mine calls for crushed, lightly salted potato chips, not cornflakes. Same idea, I guess. Very saitisfying recipe. A keeper. I used the leftovers by frying them for breakfast.

  2. says

    Hi Nancy! I just wanted to check-in and wish you a Happy New Year.

    Twice a month, I make dinner for a lot of people. Do you think I can scale this up to serve 200?! :)

    [K]

    • says

      Hi Kim!!
      Happy New Year to you as well – I don’t see any reason you couldn’t scale this up – it’s a very forgiving recipe and easy to make!!

  3. says

    These have always been a favourite of mine but the recipe from my prairie friends who brought this to potlucks always used canned mushroom soup….so much better.

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