Ingredients for Kelly's Cheese Potato Casserole
- 1 (32 ounce) package frozen hash brown potatoes, thawed
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 3/4 ounce) can cheddar cheese soup
- 1 (16 ounce) container sour cream
- 2 cups shredded extra sharp cheddar cheese
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 (6 ounce) box chicken in a biscuit crackers, crushed
- 1/2 cup butter, melted
- mayonnaise, quantity not specified
- Monterey Jack cheese, quantity not specified
- salt, to taste
- pepper, to taste
- onion powder, to taste
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How to Make Kelly's Cheese Potato Casserole
- Preheat oven to 350°F (175°C).
- In a large bowl, combine sour cream, mayonnaise, cheddar cheese, Monterey Jack cheese, salt, pepper, garlic powder, and onion powder. Mix well.
- Gently fold in the thinly sliced potatoes until evenly coated.
- Pour the potato mixture into a greased 13x9 inch glass baking dish.
- Smooth the top with a spatula.
- In a separate bowl, combine crushed crackers and melted butter.
- Evenly sprinkle the cracker topping over the potato mixture.
- Bake for 45-50 minutes, or until golden brown and bubbly.
- Let stand for 5-10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
3g
Fat
109g
Carbs
9g