Easy Cheesy Potatoes Casserole goes with almost any meat dish, reminds everyone of home, and satisfies the stringy, melty cheese craving. This casserole dish is the perfect make and take recipe.
1cancream of mushroom soup- I use low sodium variety but any will work
1cupcream- half and half or whole milk can be substituted
1½tspsalt
½tspground black pepper
1tsponion powder
3½cupsShredded Colby Jack Cheese
1tbspcooking oil- olive oil or vegetable oil
2tbspunsalted butter - diced. If you use salted butter, only use 1 tsp of salt.
Instructions
Preheat the oven to 400 °F.
Wash and dry the potatoes and then slice them 1/4-inch thick and cut each slice into quarters.
In a large mixing bowl, pour cream of mushroom, cream, salt, ground pepper, onion powder, and 1 cup of shredded cheese. Mix until all ingredients are combined.
Add the potatoes to the mixtures and mix until all potatoes are covered with the mushroom/cream mixture.
In a 9 x 13 baked dish, pour 1 tablespoon of olive oil and pieces of butter in the bottom of the dish.
Add the potatoes and spread them evenly.
Cover with aluminum foil and bake in a preheated oven for 30 minutes. (Until it is nice and bubbly, and you have a slight crisp on the edge.
Take the aluminum foil off and bake for an additional 20 minutes.
Add the remaining shredded cheese on top and bake until the cheese is melted.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.