Description
This Cheesy Potato Casserole is a comforting and hearty dish perfect for family dinners or potlucks. Made with a blend of creamy soups, three types of cheese, and shredded hash browns, it’s baked to golden perfection and packed with rich flavors that everyone will love.
Ingredients
Scale
Main Ingredients
- 1 (32-oz) bag frozen shredded hash browns
- 2 (10.5-oz) cans Cream of Potato soup
- 1 cup sour cream
- 1 tsp garlic powder
- ½ tsp pepper
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- ½ cup shredded Swiss cheese
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and lightly spray a 9x13x2-inch baking pan with cooking spray to prevent sticking.
- Mix Ingredients: In a large bowl, combine the cream of potato soup, sour cream, garlic powder, and pepper. Stir well until all ingredients are evenly mixed.
- Add Cheese and Potatoes: Gradually fold in the shredded cheddar, Parmesan, Swiss cheese, and the frozen shredded hash browns into the soup mixture, ensuring everything is well combined.
- Assemble Casserole: Spread the potato and cheese mixture evenly into the prepared baking pan, smoothing the top for even cooking.
- Bake: Place the pan uncovered in the preheated oven and bake for 55 to 60 minutes until the casserole is bubbly and the top is golden brown.
Notes
- For a crispy topping, you may sprinkle extra cheddar cheese or crushed cornflakes before baking.
- Ensure the hash browns are fully thawed for more even cooking.
- This casserole can be prepared a day ahead and refrigerated before baking.
- Let the casserole rest for 5-10 minutes after baking to set before serving.
