Hot and cool at the same time, this cheesy potato casserole made with sour cream, bacon, and chicken soup is the perfect paring for any spicy barbecue. Adapted from a recipe from the Sante Fe Depot Diner in Leavenworth, Kansas, this easy to make dish is certain to be crowd-pleaser at a back yard party. The left overs are simply delicious served with eggs for breakfast.
- 3 Tablespoons butter
- 1 large onion diced
- 1 32 oz package frozen potatoes O'Brien thawed
- 16 oz sour cream
- 1 can cream of chicken soup
- 2 cup sharp cheddar cheese divided
- ½ lb bacon crisped and crumbled (optional)
- Salt and pepper to taste
-
Heat oven to 350°F, and lightly grease a 13″ x 9″ baking dish.
-
In large skillet over medium heat sauté onions until slightly caramelized.
-
In a very large bowl, combine potatoes, sour cream, chicken soup, bacon and one cup of cheese. Mix well.
-
Stir in onions, butter and all. Season with salt and pepper and mix thoroughly.
-
Transfer potato mixture into prepared baking dish.
-
Bake uncovered for 30 minutes. Remove pan from oven and carefully stir mixture. Top with the remaining cup of cheese and return to the oven for an additional 20 – 25 minutes, or until the top is golden brown.
-
Let stand for 10 minutes before serving.
These potatoes are fantastic with or with out the bacon. The addition of green chilis or other peppers would also be good.
1 thought on “Cheesy Potatoes with Bacon”