Hot and cool at the same time, this potato casserole made with sour cream and chicken soup is the perfect paring with some 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 or 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.