Baked Potato Casserole

Baked Potato Casserole Recipe

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Caitlin Bussard


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

★★★★★ 1 vote
30 Min
20 Min


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

How to Make Baked Potato Casserole


  • 1Preheat oven to 425.
  • 2In a sauce pan, add the chopped bacon; saute until just crisp. Add the chopped onion and saute until the onions are soft.
  • 3Add 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.
  • 4Melt 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.

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