Shredded potato casserole recipes made with 4 cups shredded potatoes, 1 cup cheese, ½ cup cream, 2 tbsp butter, onion, salt and pepper, baked golden.
Ingredients You need
| Ingredient | Quantity | Notes / Tips |
|---|---|---|
| Shredded potatoes (frozen or fresh) | 4 cups | Thaw frozen potatoes and drain excess water |
| Cheddar cheese, shredded | 2 cups | Sharp cheddar works best for flavor |
| Sour cream | 1 cup | Adds creaminess to layers |
| Cream of chicken soup | 1 can (10.5 oz) | Can use cream of mushroom for vegetarian option |
| Butter | 4 tbsp | Melted, for mixing and topping |
| Green onions | ½ cup, chopped | Optional, adds freshness |
| Bacon bits | ½ cup | Optional, for a smoky layer |
| Salt & pepper | To taste | Season each layer for balanced flavor |
| Cornflake crumbs | 1 cup | Optional, for a crunchy topping |
Step-by-Step Instructions
Prep the Potatoes
Thaw 4 cups of frozen shredded potatoes or use freshly shredded russets. Drain excess moisture to prevent a soggy casserole.
Mix the Base
In a large bowl, combine the shredded potatoes, 1 cup sour cream, 1 can cream of chicken soup, 2 cups shredded cheddar cheese, melted butter, and season with salt and pepper. Mix until evenly coated.
Layer in the Dish
Spread half of the potato mixture into a greased 9×13-inch baking dish. Add optional layers such as bacon bits or chopped green onions. Top with the remaining potato mixture and sprinkle extra cheese.
Bake to Perfection
Bake at 350°F (175°C) for 45–50 minutes until golden brown and bubbly. Optional: Add cornflake crumbs on top for a crispy finish.
Variations
Classic Breakfast Layers
- Shredded potatoes, scrambled eggs, cheddar cheese, bacon bits, and green onions. Perfect for brunch or family breakfast.
Vegetarian Option
- Swap bacon with sautéed bell peppers, mushrooms, and spinach. Adds color and nutrition while keeping it creamy.
Meat Lovers’ Version
- Layers of sausage, bacon, shredded potatoes, and extra cheese. Hearty and filling for brunch or dinner.
Southwestern Style
- Add diced tomatoes, jalapeños, black beans, and pepper jack cheese. Gives a mild spicy kick.
Low-Fat Version
- Use low-fat sour cream, reduced-fat cheese, and skip the butter. Maintains flavor with fewer calories.
Storage and Reheating for Shredded Potato Casserole Recipes
| Method | Instructions | Tips |
|---|---|---|
| Refrigeration | Store cooled casserole in an airtight container for up to 3–4 days. | Reheat individual portions in the microwave for 1–2 minutes until warm. |
| Freezing | Wrap tightly in foil or freezer-safe container; freeze for up to 2 months. | Thaw overnight in the fridge before reheating for best texture. |
| Oven Reheating | Cover with foil; bake at 350°F (175°C) for 20–25 minutes until heated through. | Remove foil in the last 5 minutes to restore crispy top. |
| Microwave Reheating | Place a portion in a microwave-safe dish; cover loosely. | Heat in 1–2 minute intervals, stirring if needed, to prevent sogginess. |
Serving Suggestions for Shredded Potato Casserole Recipes
Holiday Side Dish
- Serve alongside roasted turkey, ham, or chicken for a hearty holiday meal.
Brunch Table Favorite
- Pair with fresh fruit, muffins, or a light salad for a complete brunch spread.
Potluck Ready
- Bake in a disposable foil pan for easy transport and reheating.
Breakfast with Eggs
- Complement the casserole with scrambled or poached eggs for a protein-packed morning meal.
Weeknight Dinner
- Serve with steamed vegetables or a simple green salad to balance the richness of the casserole.
Snack or Appetizer
- Cut into small squares and serve with dipping sauces like ranch or sour cream for parties.
Nutrition Information for Shredded Potato Casserole Recipes
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 320 kcal | Based on 1 cup serving |
| Protein | 10 g | From cheese, sour cream, and optional meat |
| Carbohydrates | 28 g | Mostly from shredded potatoes |
| Fiber | 2 g | Can increase by adding vegetables |
| Sugars | 2 g | Naturally occurring in potatoes and vegetables |
| Fat | 20 g | Includes cheese and butter |
| Saturated Fat | 10 g | Reduced-fat cheese lowers this |
| Cholesterol | 50 mg | Can be reduced by using egg substitutes |
| Sodium | 500 mg | Lower by using low-sodium cream soup |
| Vitamins & Minerals | Vitamin C, calcium, iron | Nutrient content increases with added vegetables |
This nutrition table helps readers plan meals and make healthier adjustments while enjoying a shredded potato casserole recipe.
FAQs
Q1: Can I make a shredded potato casserole recipe ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking.
Q2: What’s the best potato to use?
Frozen shredded hash browns are convenient, but freshly shredded russet potatoes give a firmer texture.
Q3: Can I make it vegetarian?
Absolutely! Skip the meat and use vegetables like bell peppers, mushrooms, and spinach.
Q4: How do I prevent soggy layers?
Drain potatoes thoroughly, layer evenly, and avoid overmixing the creamy ingredients.
Q5: How do I reheat leftovers?
Reheat in the oven at 350°F for 20–25 minutes or microwave individual portions until warm.
