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cheese potato casserole my way

(2 ratings)
Recipe by
Kelly Williams
Forked River, NJ

I know there are a lot of these, but I do make them a little different. Everyone always asks what I put in them! So here's how I make them. Enjoy!! (photo from bing images)

(2 ratings)
yield 8 -10
prep time 15 Min
cook time 50 Min

Ingredients For cheese potato casserole my way

  • 1 (2 lb.)
    bag frozen cubed hash brown potatoes, thawed
  • 1 can
    cream of chicken soup (campbell's)
  • 1 can
    cheddar soup (campbell's)
  • 16 oz.
    sour cream
  • 1 (8 oz.)
    pkg. extra-sharp cheddar cheese, grated
  • 1
    celery rib very thinly sliced or chopped small
  • 1/2
    small onion, finely chopped
  • 1/4 tsp.
    garlic powder
  • 1/8 tsp.
    poultry seasoning
  • 1 1/2
    cups "chicken in a biskit" crackers, can sub club crackers or corn flakes if you can't find them
  • 6 Tbl.
    melted butter

How To Make cheese potato casserole my way

  • 1
    In large bowl combine well everything but the potatoes, crackers and butter. Fold in potatoes well. Pour into 13x9 glass baking dish. Smooth top even and flat. Mix crackers and butter and evenly sprinkle over the top. Bake in 350º oven for 50 minutes or til bubbly and potatoes are tender. Let set 5-10 minutes before serving. *If serving with chicken, you can exchange the poultry seasoning for ground rosemary instead if you'd like. It's good that way, too.

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