"I have tried many potato casseroles and this one always gets rave reviews and recipe requests. It's the easiest to make too!" — Annette
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1 (2 pound) package
frozen hash brown potatoes, thawed
white onion, chopped
1 (3 ounce) jar
real bacon bits
Absolutely wonderful potatoes!! I did make a few minor changes though. I never actually have mayo - I only have Miracle Whip Light in the fridge so that's what I used. And taking the advice from some others, I used 1 cup of Miracle Whip Light and 1 cup of light sour cream. I also used Lite Velveeta Cheese & the potatoes still tasted very rich and yummy even using all light ingredients. I stirred the bacon bits in with everything else instead of putting them on top & added some dried chives instead of the chopped onion. I combined some crushed cornflakes and melted butter and sprinkled it on top before baking. For some reason, my kids will eat anything with a crunchy topping! I did bake the dish covered for the first half hour so the cornflakes didn't get too brown. Everyone loved this dish. In fact the kids like to call it Potato Skin Casserole because they said it tastes just like potato skins - but so much easier for me to make!!
These potatoes are okay, but I would recommend the Hash Brown Casserole by Diane also off this site. I like it much better. I used half mayo and half sour cream. The potatoes were heavy, but not greasy. I also used fresh bacon rather than bacon bits. It wasn't bad, but I will go back to my usual recipe. I think it is much better.
This recipe was not only yummy, but very easy to make. I made this for a father's day cookout and it was a hit. I would recommend a few changes:
instead of the bottled bacon bits, cook up about 12 pieces of bacon and cut them up in small pieces. Also, I used 1 cup each of mayonnaise / sour cream and 3/4 brick of Velveeta rather than 1lb. One other suggestions, use the southern style hash browns rather than the shredded. It makes mixing a lot easier. Try this recipe with these few changes and you won't be sorry!!!!
Not at all healthy or elegant--just a really yummy, cheese-y potato casserole. I've tried several variations on the potato casserole theme (usually they call for canned soup and I just don't like the flavor it imparts)--this is by far the best I've tried. I cut this in half for our family of four--it worked beautifully. I baked it in a 1.5 quart round casserole and baked for approx. 35 mins. I'd highly recommend giving this a try!
I try to lighten the recipe up a little bit by using 1 cup of light mayo and 1 cup of light sour cream instead of 2 cups regular mayo. I also like to saute the onion with some garlic before adding it to the potatoes. This recipe is killer !
I have made this recipe for several years both in the oven and in the crockpot. It is always a big hit at our annual Superbowl parties. The only difference is that I use the O'Brien style hashbrowns w/the peppers and onions already in them and all sour cream, no mayo. I'll have to try the mayo version sometime, though. It's also great if you add leftover cooked chicken or ham. Makes an easy casserole dinner & the kids always love it.
Quite delicious and a versatile side-dish.
One of my son's favorite dishes...but only when
I brown the potatoes and onions first, add pepper, and use l/2 mayo and l/2 sour cream. The
browning gives it more flavor and also cuts down
on baking time. Use real (soft) bacon bits.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Potato Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 403
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