Homemade Cheesy Potato Casserole (For Thanksgiving)

Are you tired of just bringing plain old mashed potatoes to your dinner table on Thanksgiving? You are in LUCK! This Cheesy Potato Casserole is just what you need to spice things up a bit. It's loaded with everything you love about potatoes. It has a homemade creamy chicken soup base and then it's loaded with lots of cheese and sour cream for the ultimate creamy cheesy taste!




November 8, 2018


RECIPE Cheesy Potato Casserole (For Thanksgiving)


Ready in 55 minutes

Serves 8 people


Ingredients


6-7 cups organic diced potatoes (already cooked) OR frozen hash browns work if you’re in a hurry, if using frozen just make sure the only ingredient are potatoes.

½ an onion (chopped)

1 clove of garlic (chopped)

1 TBSP butter

3 c shredded cheese

1 ½ c sour cream

½ c Chopped up ham or bacon (optional)


Chicken Soup Base-

4 TBSP melted butter

4 TBSP whole wheat flour or all purpose flour

1 ½ c chicken broth/stock

¼ c milk or heavy cream

Salt and Pepper to taste


Preparation

Start by making your chicken soup base

(If you’ve used Campbell’s cream of chicken soup before, toss the can and make this instead, it’s so much better!)


1. In a saucepan over medium heat melt your butter, once the butter is melted add your flour, stir until incorporated. Let it bubble on your stove for 1 minute so it cooks the flour taste out of it.

2. After one minute add your chicken stock slowly while stirring so it doesn’t get lumpy. Once your chicken stock is incorporated add your milk or heavy cream. Then add some salt and pepper to taste, (about ¼ tsp of both).


3. Let it cook and bubble a little bit on your stove until it starts to thicken. Stir occasionally. (See picture) I sometimes like to add any spices at this point for flavor (like parsley, rosemary, etc)

Now that your soup base is put together you can set that aside and put the potato mixture together.



Preheat the oven to 375 degrees.

4. Start by dicing your onion and garlic, add the butter to saucepan on medium heat. Melt the butter and add the chopped onion and garlic to the pan. Cook until the onion is slightly soft and their is an aroma in your house! I love it!


5. Take a large bowl and add your potatoes or frozen hash browns to the bowl, then add your chicken soup base, 2 cups of cheese, (set aside 1 cup) sour cream, and chopped ham or bacon (optional)


6. Stir all ingredients until they are incorporated together. Place mixture into a 9 by 13 inch pan and top with the remaining 1 cup of cheese.




7. Cook in the oven for 30 minutes. If you are using frozen hash browns then cook for 45 mins-1 hour or until it’s bubbly and the cheese is slightly brown. If you want the cheese more browned before you take it out then for the last 4 minutes set your oven to broil (make sure to watch it so it doesn’t burn!)


Let it cool before consuming the whole pan because that's usually what happens at my house! Enjoy!!!









RECIPE Cheesy Potato Casserole


Ready in 55 minutes

Serves 8 people


Ingredients

6-7 cups organic diced potatoes (already cooked) OR frozen hash browns work if you’re in a hurry, if you're using frozen just make sure they are the only ingredient are potatoes.

½ an onion

1 clove of garlic

1 TBSP butter

3 c shredded cheese

1 ½ c sour cream

½ c Chopped up ham or bacon (optional)


Chicken Soup Base-

4 TBSP melted butter

4 TBSP whole wheat flour or all purpose flour

1 ½ c chicken broth/stock

¼ c milk or heavy cream

Salt and Pepper to taste


Preparation


Start by making your chicken soup base

(If you’ve used Campbell’s cream of chicken soup before, toss the can and make this instead, it’s so much better!)


1. In a saucepan over medium heat melt your butter, once the butter is melted add your flour, stir until incorporated. Let it bubble on your stove for 1 minute so it cooks the flour taste out of it. After one minute add your chicken stock slowly while stirring so it doesn’t get lumpy.


2. Once your chicken stock is incorporated add your milk or heavy cream. Then add some salt and pepper to taste, (about ¼ tsp of both).

Let it cook and bubble a little bit on your stove until it starts to thicken. Stir occasionally. I sometimes like to add any spices at this point for flavor (like parsley, rosemary, etc)

Now that your soup base is put together you can set that aside and put the potato mixture together.


3. Preheat the oven to 375 degrees.

Start by dicing your onion and garlic, add the butter to saucepan on medium heat. Melt the butter and add the chopped onion and garlic to the pan. Cook until the onion is slightly soft and their is an aroma in your house! I love it!

Take a large bowl and add your potatoes or frozen hash browns to the bowl, then add your chicken soup base, 2 cups of cheese, (set aside 1 cup) sour cream, and chopped ham or bacon (optional)


4. Stir all ingredients until they are incorporated together. Place mixture into a 9 by 13 inch pan and top with the remaining 1 cup of cheese. Cook in the oven for 30 minutes. If you are using frozen hash browns then cook for 45 mins-1 hour or until it’s bubbly and the cheese is slightly brown. If you want the cheese more browned before you take it out then for the last 3 minutes set your oven to broil (make sure to watch it so it doesn’t burn!)


*Use organic ingredients when feasible



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