Loaded Cheesy Potato Casserole with Bacon and Green Onions
A rich and comforting casserole made with layers of tender potatoes, melted cheese, crispy bacon, and fresh green onions, perfect for gatherings or hearty family meals.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 6 cups frozen shredded hash brown potatoes, thawed
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped green onions (plus extra for garnish)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 8 slices bacon, cooked and crumbled
- 1/2 cup additional shredded cheddar cheese (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine thawed hash browns, 2 cups cheddar cheese, sour cream, cream of chicken soup, melted butter, green onions, garlic powder, onion powder, salt, and pepper.
- Fold in most of the crumbled bacon, reserving a small amount for topping.
- Spread the mixture evenly into the prepared baking dish.
- Top with the remaining 1/2 cup of cheddar cheese and reserved bacon.
- Bake for 45-50 minutes, or until hot and bubbly and the top is golden brown.
- Remove from oven and let rest for 5-10 minutes before serving.
- Garnish with extra chopped green onions before serving, if desired.
Notes
- You can substitute cream of mushroom soup for a vegetarian version.
- Freshly shredded cheese melts better than pre-shredded varieties.
- Can be made a day ahead and baked before serving.
- Top with crushed cornflakes or breadcrumbs for added crunch.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 410
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 65mg