Potluck Potato Casserole

These potluck potatoes don’t disappoint! After trying plenty of hash brown casserole recipes, I finally discovered the perfect mixture on my own! I always make this for any potluck. From dinner parties to football game gatherings, it’s always the first thing to be eaten!

Prep Time:

15 mins

Cook Time:

60 mins

Total Time:

1 hr 15 mins

Yield:

1 9×13-inch casserole

Servings:

Ingredients

2 cups shredded Cheddar cheese
1 (10.75 ounce) can cream of potato soup
1 (8 ounce) container sour cream
½ (8 ounce) package cream cheese, softened, or more as needed
½ cup chopped green onions
2 cloves garlic, minced
½ teaspoon salt, or to taste
1 (16 ounce) package frozen hash brown potatoes
½ cup grated Parmesan cheese, or more to taste

Directions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish.

Step 2
Mix Cheddar cheese, potato soup, sour cream, cream cheese, green onions, garlic, and salt together in a large bowl. Fold potatoes into mixture; pour into the prepared casserole dish. Top with Parmesan cheese.

Step 3
Bake in the preheated oven until bubbling and cheese is golden brown, about 1 hour.

Nutrition Facts (per serving)

257

Calories

18g

Fat

14g

Carbs

10g

Protein

Nutrition Facts
Servings Per Recipe 10
Calories 257
% Daily Value *
Total Fat18g	23%
Saturated Fat11g	56%
Cholesterol51mg	17%
Sodium568mg	25%
Total Carbohydrate14g	5%
Dietary Fiber1g	5%
Total Sugars1g
Protein10g
Vitamin C5mg	25%
Calcium252mg	19%
Iron1mg	5%
Potassium217mg	5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

- by: Laura
- 10 years ago
So here’s the story…I thought I would make this while RVing…made the “sauce” in advance, brought the Pyrex and shredded potatoes all in anticipation of baking this dish. After waiting over 45 minutes for my RV oven to “heat up” and getting a headache from the propane, I decided on Plan B.

I took the cheese mix, folded in the potatoes and put the entire concoction into a slow cooker. I figured at this point I had nothing to lose. I cooked it on high for about 1 hour and then changed the setting to low and left for about 2 hours. I checked it upon my return, and low and behold, I had a dish that was respectable for the RV community potluck. I added the parmesan cheese about 20 minutes prior to completing the cooking. People enjoyed this casserole.

I had some leftover “sauce” that I folded into some additional frozen potatoes and made latkes. They were especially yummy!

The moral of the story…when your oven is on the fritz, don’t be afraid to drag out the slow cooker!
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- by: Randy's Cafe
- 9 years ago
Was hosting Ladies Bunco Night and needed an easy vegetable side, chose this, and was very glad I did! I doubled the recipe because I had a 32 ounce bag of cubed hash browns on hand. Got rave reviews by the bunco girls and several of them asked for the recipe. Absolutely delicious! Thank you for sharing your recipe!
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- by: Bev
- 9 years ago
I followed this recipe as written and added some bacon cooked crispy and broke into pieces. I also like peppers in my cheesy potatoes so I added some chopped red peppers also. I have tried other recipes for potato casseroles but this is by far the best. This is always a great hit at pot lucks. Thanks for sharing.
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- by: Brenda Campbell
- 8 years ago
I was not impressed. The taste was nothing exceptional and the only thing that saved it was the crispy hash browns on top.
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- by: Sunnytrishw
- 8 years ago
I made this for a pot luck. It’s an easy side dish to make. The taste was good, but I thought it was nothing special. To my surprise, it was very popular among both kids and adults, and several people commented that it was very good and wanted the recipe. Next time I need a side dish for a casual event, I will make this again, but perhaps with a little more seasoning.
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- by: Zooch
- 8 years ago
What a HUGE hit this simple-to-make casserole was! I used Obrien potatoes for added flavors and will try some green chilies in it next time. Everyone raved about it and there were no leftovers. Add in the fact that it took no time to put together, you have a big winner!

Sheryl
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- by: Jenny Roberson
- 8 years ago
This is excellent. I followed another reviewer and used a package of o’brian potatoes and no parmesan on top
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- by: Amber
- 7 years ago
I followed this recipe exactly. It looked very delicious, I feel it lacked flavor. It was bland.
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- by: Stephanie
- 7 years ago
I had never made these. I was nervous, as I was having a big Easter meal. Thank you so much for this recipe. It was exactly what I wanted. Delicious!
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- by: Deb Mcclenny
- 5 years ago
made this for Easter- family raved over it! will definitely make again- everyone wanted the recipe- I used country potatoes (cubes) instead of hash browns.
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- by: Victoriaren
- 3 years ago
Made as written. It was very good. Added salt not necessary. Other ingredients are salty enough. Will make again.
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- by: Shep
- 2 years ago
Great creamy texture and best flavor of many other hash browns casseroles. The tang of sour cream adds a nice twist. I think I will use a bit of pepper jack cheese for some zip. Would also consider towing some blue cheese into the mix for a whole different flavor experience. Thanks for the great recipe!
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