Cheesy Potato Casserole Recipe
There are many types of casseroles out there, from tuna noodle to chicken casserole, or even shepherd's pie — the list goes on and on. But, the best of these are adorned with a crispy, crunchy topping made from items such as crushed crackers or breadcrumbs, and we'd argue that you really can't beat that small texture addition.
Recipe developer and registered dietitian nutritionist Kristen Carli, MS, RD brings us this cheesy potato casserole, with an extra special crunchy topping: potato chips. If you love the salty, savory snack, then you'll absolutely love this casserole. And, somewhat surprisingly, this entire casserole happens to be gluten-free. It does not contain any noodles, but instead sources the starch from potatoes — frozen shredded hashbrowns, in particular. The end result is a cheesy, crispy, crunchy casserole that works well as a side dish. Pair it at dinner with a main course of steak, burgers, or ribs, and you've got an easy but deliciously savory meal.
Gather your ingredients for cheesy potato casserole
To make this cheesy potato casserole, you will need frozen shredded hashbrowns, cream of chicken soup, whole milk, shredded cheddar cheese, black pepper, chives, and potato chips.
Combine the cheesy casserole ingredients
Before you begin, preheat the oven to 350 F. To start, combine the ingredients in a large bowl. Using your hands or a large spoon, break up the frozen shredded hashbrowns so they are not stuck together, then add them into the bowl. Next, add the soup, milk, cheese, pepper, and half of the chives. Use a silicone spatula or a wooden spoon to stir these ingredients together. Be sure to mix them well so that all the ingredients are incorporated.
Pour the ingredients into a large baking dish and bake
Grab a large 9x13-inch baking dish and spray it well with nonstick cooking spray. Now, pour the potato and cheese mixture into the prepared baking dish. Be sure to spread the mixture evenly. Place the casserole into the preheated oven and bake for 45 minutes.
Top with a crunchy secret ingredient
Now for the secret ingredient! Remove the casserole from the oven and top it with the crushed potato chips. Return the dish to the oven to bake for an additional 10 minutes. This will allow the potato chips to get extra crispy and turn a slightly golden brown color. Remove the dish from the oven once more and top with the remaining chopped chives, then you're ready to serve up some potato-y goodness.
- 1 (26-ounce) bag frozen shredded hashbrowns
- 1 (10 ½-ounce) can cream of chicken soup
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- ½ teaspoon black pepper
- ¼ cup chopped chives, divided
- 1 cup potato chips, crushed
- Preheat the oven to 350 F.
- In a large bowl, add the hashbrowns, cream of chicken soup, milk, cheese, ½ of the chives, and pepper. Stir well to combine.
- Pour the mixture into a 9x13-inch baking dish that has been sprayed with nonstick cooking spray, and spread it out evenly.
- Bake the casserole for 45 minutes.
- Remove the dish from the oven and top with crushed potato chips. Return the baking dish to the oven and bake for an additional 10 minutes, until the potato chips are slightly golden brown.
- Top the casserole with the remaining chopped chives.
| Calories per Serving | 573 |
| Total Fat | 33.8 g |
| Saturated Fat | 11.1 g |
| Trans Fat | 0.5 g |
| Cholesterol | 44.5 mg |
| Total Carbohydrates | 52.2 g |
| Dietary Fiber | 4.4 g |
| Total Sugars | 4.1 g |
| Sodium | 896.4 mg |
| Protein | 15.3 g |
