Use Potatoes: you can used cubed potatoes instead of hash browns if you want.Though this casserole is already pretty fantastic, there are a couple of substitutions or add-ins that you may want to consider. Add Meat: this can easily be served as a main course if you add in some ham or chicken.Make It Ahead: if you hold off on adding the topping, you can refrigerate the uncooked casserole and then bake it with the topping when you’re ready to eat.For Using Fresh Potatoes: if you use fresh potatoes, you’ll want to peel them, cut them into cubes, and parboil them before proceeding with the recipe.Super easy, right? Here are some tips to help you with this cheesy potato casserole just in case, though. Sprinkle evenly over the top of the casserole.īake: Bake for 40 to 45 minutes, or until bubbly and the top is browned. Pour into prepared baking dish.Īdd Topping: In a medium sized bowl, combine ritz crackers and melted butter. Mix Other Ingredients: In a large bowl, combine all remaining ingredients: sour cream, cream of chicken soup, 1/2 cup melted butter, black pepper, shredded hash brown potatoes and shredded cheddar cheese stir until well blended. Add onion and cook until translucent, about 5-7 minutes. Sauté Onions: In a large sauté pan over medium-high heat, melt butter. After you sauté the onions, essentially all you have to do is mix the other ingredients together, add the topping, and then bake it. Making this potato casserole is no sweat at all. Corn Flakes: crushed ritz crackers will also work well!.Shredded Cheddar Cheese: 2 cups or about 8 oz.Frozen Shredded Hash Brown Potatoes: you’ll need 1 bag (30 oz), let them thaw partially.Condensed Cream of Chicken Soup: this recipe is made with a 10 oz can.Sour Cream: you’ll need about 1 pint (16 oz).So what do you need to put this casserole together? Gather the following: Happy eating from my table to yours! Casserole Ingredients It’s great at breakfast (who doesn’t love hash browns?), brunch, and even dinner – that means the leftovers won’t sit in my fridge forever! They wouldn’t anyway because, hello, potatoes covered in cheese, but still. It can be on the table in just an hour, with only 15 minutes of prep work!Īnother thing I love about this casserole is that I can serve it any time of day. This Cheesy Potato Casserole is no different. You will notice I do not add any additional Salt or Pepper to the Buttermilk and Egg mixture, as I have found that the seasoning in between the layers, as well as the Cheddar, is more than enough.Ī delicious, comforting side dish which can be served with just about any main meal – chicken, roasts, pork chops and more.You can never have enough casserole recipes they’re so easy to make, and they always fill you right up. Second helpings are almost the norm when we have this cheesy Buttermilk Potato Casserole on the dinner table.
CHESSY POTATOE CASSEROLE FULL
We never have any leftovers even when I make the full recipe, and it is only 3 of us for dinner. Slicing is much easier when the Potatoes are cooled and would not break as much when it is still hot. I like to cook the Potatoes during the morning as I am home all day, but you can also cook them the night before. Served as dinner (with added ham or ground beef) the recipe yields four adult sized servings or two adult and four kid sized meals.
A crunchy side salad or two and we are happy. Now and then I would add a layer of leftover ham or even ground beef and make a dinner dish out of the casserole. Potatoes are one of the most versatile vegetables and when you combine potatoes and cheese it is most certainly always a winner. With only 5 ingredients the casserole is so easy to make and I normally have all the ingredients on hand.
Cheesy Buttermilk Potato Casserole is a family favorite, comforting side dish and with only 5 ingredients this is so quick and easy to throw together.Īs a side dish this Cheesy Buttermilk Potato Casserole is one of my family’s favorites.
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