Baked Potato Casserole Recipe

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Baked Potato Casserole

Caitlin Bussard

By
@cbussard

A quick and tasty casserole. Easy way to add in some veggies!


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Serves:

8

Prep:

30 Min

Cook:

20 Min

Ingredients

1 lb
frozen hashbrowns
1 can(s)
cream of chicken soup
1/2 can(s)
milk
1 c
cubed velveeta
1 c
frozen broccoli
5 slice
chopped bacon
1 c
finely chopped onion
1 Tbsp
butter
salt, pepper and garlic powder to taste
shredded cheddar cheese

Directions Step-By-Step

1
Preheat oven to 425.
2
In a sauce pan, add the chopped bacon; saute until just crisp. Add the chopped onion and saute until the onions are soft.
3
Add the cream of chicken soup, milk, seasonings and Velveeta. Stir until the Velveeta is melted. Add the broccoli. Cook until the broccoli is warm. Set aside.
4
Melt butter in a pan, add the potatoes and season. Crisp the hasbrowns. Transfer to a greased glass baking dish. Pour the sauce over the top and spread the sauce until the hasbrowns are completely covered. Top with the shredded cheddar cheese. Bake for 20 minutes.

About this Recipe