Be the first to Easy and quick to put together, this potato casserole is great for parties, potluck dinners, buffets, or family dinners. Use as a side dish or add meat to make it a meal in one dish.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 4 ounces butter, softened
- 1 can cream of chicken soup, undiluted
- 12 ounces sour cream
- 1 tsp dried thyme
- 12 ounces shredded cheddar cheese (divided use)
- 1 (24-ounce) package frozen hash brown potatoes (break up any frozen clumps)
- 1 small (about 1 cup) chopped onion
- 1 small diced sweet red bell pepper
- Paprika
Preparation:
Preheat oven to 350 degrees F. Grease an 8 by 11-inch shallow glass oven-proof casserole dish.
In a large bowl, combine softened butter, chicken soup, sour cream, and thyme and mix well.
To the soup mixture, add 8 ounces of the cheddar cheese, frozen hash brown potatoes, onion, and bell pepper. Mix well. Pour into greased casserole dish. Top with remaining 4 ounced of shredded cheddar cheese. Sprinkle top with paprika.
Bake for 1 hour, 30 minutes, uncovered. Let rest for 15 minutes before serving.
Note: You can prepare this ahead of time and refrigerate until ready to bake. The baked dish may be frozen. Let thaw before reheating.
Yield: 10 to 12 servings
In a large bowl, combine softened butter, chicken soup, sour cream, and thyme and mix well.
To the soup mixture, add 8 ounces of the cheddar cheese, frozen hash brown potatoes, onion, and bell pepper. Mix well. Pour into greased casserole dish. Top with remaining 4 ounced of shredded cheddar cheese. Sprinkle top with paprika.
Bake for 1 hour, 30 minutes, uncovered. Let rest for 15 minutes before serving.
Note: You can prepare this ahead of time and refrigerate until ready to bake. The baked dish may be frozen. Let thaw before reheating.
Yield: 10 to 12 servings
