Ultimate Cheddar Potato Casserole
Main Ingredient: Potatoes
Yield: 8-10 servings
Recipe courtesy of Mary Shivers, Silver Tier Prize Winner in the 2015 Black Creek® “Everything's Better with Cheddar” recipe contest
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- Prep
- 15 mins
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- Total
- 75 mins
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- Serving
- 8-10
Ultimate Cheddar Potato Casserole
Ingredients
- nonstick cooking spray
- 2 tablespoons unsalted butter
- 6 green onions, thinly sliced (green and white parts)
- 1 tsp. garlic, minced
- 1/2 tsp. seasoned salt
- 1/2 tsp. black pepper
- 1 1/2 lb. frozen hash brown potatoes, thawed
- 1 c. sour cream
- 1/4 c. heavy cream
- 1 can (10.75 oz.) cream of chicken soup
- 1/3 c. roasted red bell pepper, drained
- 7 ounces smoked Cheddar cheese, shredded
- 10 slices bacon, cooked and crumbled
- 7 ounces sharp Cheddar cheese, shredded
- 2 cups French fried onions
Directions
- Preheat oven to 350 degrees F. Spray a 13x9x2 inch baking dish with cooking spray. Set dish aside. In a large skillet, melt butter over medium heat. Add sliced green onions. Cook for 5 minutes or until onions soften. Stir in garlic and cook for 2 minutes more, stirring often. Sprinkle with salt and pepper. Remove from heat.
- In a large bowl, stir hash brown potatoes, sour cream, heavy cream, soup, bell pepper, smoked cheddar cheese and half of bacon. Add green onion mixture to bowl. Pour into prepared dish and spread evenly. Cover with foil and bake for 35 minutes. Remove from oven, stir contents, and sprinkle sharp cheddar cheese evenly over top. Bake for 10 minutes. Sprinkle with French fried onions and remaining half of bacon. Bake for 5 minutes more.
