Tree’s Cheesy Potato Casserole — Submit Your Cars 108 Recipe of the Week
Are you entertaining guests? Do you need an easy-to-make side dish that will feed a lot of folks? Tree’s recipe for Cheesy Potato Casserole is just the thing you’re looking for — get the recipe here!
You will need:
- 1 can diced potatoes (28oz), 1 can diced potatoes (14oz)
- 1 can Cream of Mushroom soup (10 3/4oz)
- 2-5 drops Louisiana Hot Sauce
- 1 Tbsp Pepper
- 1/2 jar Hormel Bacon Pieces (2.8oz)
- 1-2 cups shredded Cheddar
- 1/4 cup Sour Cream (optional)
- 1/2 bag crushed Sour Cream and Cheddar potato chips (10oz bag, optional)
There are a lot of variations I’ve made to this over the years, but I’m pretty pleased with my most recent batch. You start by opening the cans of potatoes, draining and then dumping into a 2 qt casserole dish. Then add the can of condensed Cream of Mushroom (and sour cream if you choose to add it) and half of the amount of shredded cheddar you have (use 2 cups if you really like cheese, I do). Next add the Louisiana Hot Sauce (which I do with 3-5 generous splashes), bacon pieces, pepper and mix together. Finally, top the dish with the remaining cheese and bake for a half hour on 350 degrees. If you want to top with the potato chips (as pictured above, without pictured below), do so after initial baking and then return them to the oven for 5 minutes.
Note: this recipe can easily be doubled to feed around 10-12 people. You can also use only sour cream in place of Cream of Mushroom. The dish also benefits from letting it sit for a few minutes — it gets better as it thickens and is almost better after refrigeration and reheating. This dish pairs nicely with my BBQ Country Rib recipe, but we’ll save that for another day. Enjoy!
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