About
Cheese-Please Potato Casserole? Yes please! An interior filled with creamy, savory, potato bliss? Oh, absolutely! A crunchy breadcrumb crust with plenty of butter? Affirmative! And the cheese? More please! In fact, "more please" might as well be the catchphrase of Cheese-Please Potato Casserole. After all, no one can say no to cheese!
Ingredients
- 8 tablespoons salted butter
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 16 ounces sour cream
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 1 (30-ounce) bag frozen shredded hash brown potatoes, thawed
- 1 cup breadcrumbs
- 8 ounces cheddar cheese, shredded
- 1 tablespoon parsley, chopped, plus more for topping
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Grease a 3-quart casserole dish.
Step 3 -Heat 2 tablespoons of the butter in a medium skillet over medium heat.
Step 4 -Add the onion to the butter and cook until it is tender, about 5 minutes.
Step 5 -Add the garlic to the onion and cook until it is fragrant and slightly softened, about 2 minutes.
Step 6 -Transfer the onion mixture to a plate to cool.
Step 7 -In a large mixing bowl, combine the sour cream, the cream of chicken soup, the hashbrown potatoes, and the onion mixture.
Step 8 -Transfer the mixture to the prepared casserole dish.
Step 9 -Cover the dish with foil and bake for 45 minutes.
Step 10 -In a small bowl, heat the remaining butter in the microwave until it has melted, about 45 seconds-1 minute.
Step 11 -Add the breadcrumbs and the parsley to the melted butter and stir.
Step 12 -Pour the breadcrumb mixture over the casserole and sprinkle with the cheese and bake, uncovered, until the top is golden-brown and the casserole is bubbling, about 25-30 minutes.
Step 13 -Sprinkle the casserole with the parsley and serve.
