Are you looking for a casserole that’s easy to make and absolutely delicious? Don’t worry, the prep time for this potato casserole is only about 10 minutes. The best part is everyone loves it, and it’s one hundred percent kid-friendly. It makes a lot, so you can serve it at a party or just at a regular dinner and have leftovers. That is if you can control yourself after one or two servings.
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This recipe calls for two bags of hashbrowns. I like to use one bag of O’Brien’s Southern-style hashbrowns and one bag of the regular from Walmart.
As if I have not given you enough reasons to love this casserole, most of the ingredients you will probably already have on hand. Sure, the baking time is quite a while, but it is definitely worth it.
Ingredients
- 1 (32-ounce) bag of frozen Southern-style hashbrowns
- 1 (32-ounce) bag of regular frozen hashbrowns
- 8 oz sour cream
- 8 oz French Onion Dip
- 1 (10.5-ounce) can of Cream of Chicken Soup (for the gluten-free version we use homemade – see notes)
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- salt and pepper to taste
Directions
Mix all the ingredients together in a large mixing bowl. Pour the mixture into a greased 16 x 11 x 2-inch baking pan or dish. Bake at 350 degrees Fahrenheit for 1-1/2 hours. Let cool 15 minutes before serving.
NOTE: For a gluten-free version of Cream of Chicken Soup, I use 1/2 tablespoon gluten-free chicken bouillon, 1 tablespoon cornstarch, and 1/2 teaspoon Italian seasoning, mixed with 1 cup of cold milk.
When I said this potato casserole was easy, I meant it. It is so easy a ten-year-old made it completely by herself. And with no issues!
This potato casserole is perfect for parties because you whip up the batter and stick it in the oven and then boom! You have an hour and a half to clean the house or get ready.
My grandma makes potato casserole all the time, and everyone quickly devours it. Trust me, when you smell those delicious potatoes cooking, you’ll immediately know why I love them so much.
How To Make The Easiest Potato Casserole
This delicious potato casserole is fabulous for family gatherings, reunions, carry-ins, and the holidays. It's also easy to make gluten-free.
Ingredients
- 1 (32-ounce) bag of frozen Southern-style hashbrowns
- 1 (32-ounce) bag of regular frozen hashbrowns
- 8-ounces sour cream
- 8-ounces French Onion Dip
- 1 (10.5-ounce) can Cream of Chicken Soup (GF Option: We use homemade chicken soup - see notes)
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- salt and pepper to taste
Instructions
- Mix all the ingredients together in a large mixing bowl. Pour mixture into a greased 16-inch x 11-inch baking pan or dish.
- Bake at 350 degrees Fahrenheit for 1-1/2 hours.
- Let cool 15 minutes before serving.
Notes
Notes: To make homemade gluten-free cream of chicken soup whisk together 1/2 tablespoon gluten-free chicken bouillon, 1 tablespoon cornstarch, 1/2 teaspoon Italian seasoning, and 1 cup of cold milk.
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