Easy Make-Ahead Loaded Potato Casserole
Make-Ahead Loaded Potato Casserole is made with frozen hash brown potatoes. This quick & easy recipe is a perfect side dish for any occasion.
Servings: 8
Calories: 322kcal
Equipment
- 2 ½ quart casserole dish, oven safe
- Nonstick spray
- Large Bowl
Ingredients
- 30 ounce package frozen hash brown potatoes, thawed (See Tip 1)
- 2 cups (8 ounces) extra-sharp Cheddar cheese, divided
- 8 slices of bacon, cooked, drained, and crumbled, divided
- 1 cup (8 ounces) sour cream (See Tip 2)
- 6 Tablespoons unsalted butter, melted
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons sliced green onion tops (optional)
Instructions
- Preheat oven to 375°F. Spray a 2 ½ quart casserole dish with nonstick spray. Set aside.
- Combine hash brown potatoes, 1 cup of cheese, 6 pieces of crumbled bacon, sour cream, melted butter, salt, and pepper in a large bowl.
- Transfer the mixture to a 2 ½ quart casserole dish that has been sprayed with nonstick spray.
- Sprinkle on the remaining 1 cup of cheddar cheese, and the remaining. (See Tip 3)
- Bake in a preheated 375°F oven for 30 minutes or until the cheese is melted and bubbly.
- Yield: 8 servings.
Video
Notes
- It's important that the hash browns are thawed. Otherwise, the casserole could be watery.
- I used light sour cream, but you could also use full-fat sour cream.
- May be made in advance up to this point. Refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time.
Nutrition
Calories: 322kcal | Carbohydrates: 22g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 607mg | Potassium: 399mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 656IU | Vitamin C: 9mg | Calcium: 255mg | Iron: 1mg
