Loaded Potato Casserole

Loaded Potato Casserole

We never have a holiday meal in my family without my Aunt Pam making her Loaded Potato Casserole.  If we’re sitting down to a big supper, we have it.  Always.  The other night, we had some friends over for dinner and I asked her for the recipe, so that I could serve it alongside smoked brisket.  It was so good (yet again!), that I made it for my Sunday school class to eat for breakfast a few weeks later.  They devoured it.  Every. Last. Bacon-y. Cheesy. Bite.  So, whether you’re looking for a side to go with your Easter ham, something to serve alongside your favorite grilled food or you want an extra fabulous breakfast, here you go.  Everything sinful is in this recipe.  Just make it, eat it and enjoy it, friends!  Thanks Pam!!

This recipe makes enough for one 9×12 baking dish.

Shopping List
1 (32 oz) bag of frozen diced hashbrowns (keep frozen)
1 (10 oz) can cream of chicken soup
½ cup butter, melted
1 (8 oz) container sour cream
2 cups shredded cheddar cheese
12 slices of bacon, cooked to crisp and crumbled
2 teaspoons garlic powder
a big pinch of both salt and pepper

Preheat your oven to 350 degrees.

Grease (I used Pam) a 9×13 baking dish.  Set it aside.

In a large mixing bowl, add all of your ingredients and toss them together.  Pour this mixture down into your prepared baking dish and pop in the oven for about 40 minutes.  The edges will be browned and the whole thing bubbly when you’re ready to take it out.  Remove from oven and serve immediately.

Easy.  As. That.

You will love this recipe, friends!

Loaded Potato Casserole

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  • Charmaine Ng | Architecture & Lifestyle Blog March 28, 2018 at 4:37 am

    This does sound wonderful with smoked brisket, Shay! I love how it’s so simple and just cooked in one dish. ❤️

    Charmaine Ng | Architecture & Lifestyle Blog

  • Narci Dreffs March 28, 2018 at 6:20 am

    Oh yes goodness!! This looks delicious!!

  • Alexis deZayas March 28, 2018 at 6:28 am

    Oh yum!! I can understand why y’all always have it! It sounds delicious!

  • Heather March 28, 2018 at 7:13 am

    Oh my goodness, we have a similar recipe but I don’t know how we’ve gone so long without adding bacon to it! Thanks for sharing, I think I’ll have to use this one for Easter dinner!

  • Lindsay D. March 28, 2018 at 7:54 am

    We always make this for Easter to serve with ham except it didn’t have bacon. I will now be adding bacon to it! 🙂

  • Melissa March 28, 2018 at 8:17 am

    Pam is so bad. Check out the ingredients and warnings online. Love avocado oil and organic EVOO in pumps (not cans).

  • Chelsea March 28, 2018 at 8:20 am

    I feel like some scallions would be super yummy on top too!

  • Riahnnon March 28, 2018 at 8:45 am

    We also make this, but call it Heart Attack Potatoes! hehe 🙂 They are soooo good!

  • Tatiana March 28, 2018 at 9:05 am

    We do the same thing at our house ALL. THE. TIME. It pairs wonderfully with ham. We omit the bacon and instead put coated panko bread crumbs on top for some crunch b4 baking. It is DIVINE. Leftovers are great with eggs in the morning too!

  • Laura March 28, 2018 at 10:44 am

    My aunt has made this for years!! Only thing different is after she cooks it through she then takes melted butter mixed with slightly broken plain corn flakes and puts it on top and bakes it a few more minutes for some yummy extra crunch.

  • Lydie March 28, 2018 at 11:44 am

    Yumm!!!! Thanks for the recipe! I’m going to make it this weekend. I don’t eat bacon, do you think substituting it with ground turkey would be as good?

    • Mix and Match Mama March 28, 2018 at 11:48 am

      I think it would be different but good. What about turkey bacon?

    • Melanie March 28, 2018 at 12:28 pm

      I make his same thing minus the bacon, and it is delish!

  • Sherry Smith March 28, 2018 at 5:02 pm

    That looks and sounds divine! It is clearly unfair that you can post recipes that sound so rich and yummy but you stay so tiny. 🙂 What is your portion size like on these meals?

    • Mix and Match Mama March 29, 2018 at 5:26 am

      You’re sweet, Sherry. I typically just eat a small portion of everything without going back for seconds and such.

  • Kathryn March 28, 2018 at 10:35 pm

    It adds a wonderful layer of flavor to sub French onion dip for the sour cream! You can take the garlic powder down to 1t when using the onion dip.

  • Meg Peitzmeier April 1, 2018 at 10:45 pm

    Shay, I made this for Easter brunch for my whole family and oh my word!!! I don’t know that I will ever make another potato dish! 😉😍 It was SO good! I’ve never gotten so many compliments on a casserole that I’ve made before. Thanks so much for sharing this recipe and everything that you do on here! I look forward to your blog every week!

  • Jessica Campbell April 2, 2018 at 6:49 am

    I made these for Easter lunch. The only thing I did different was omit the bacon because some of my kiddos don’t like bacon. They were awesome! Thanks for sharing!

  • RONDA NELSON April 2, 2018 at 8:21 am

    I saw your post for this recipe and so I told my mom I would bring a potato dish to Easter Dinner. About 1/2 the family had went through the line and I looked on the table and I told my mom “Oh, oops, it looks like the potatoes didn’t make it out of the oven to the table yet” And she said, “yes, they did. Isn’t that your dish in the sink?” They were already gone!! They were a hit!!! Thank you so much for the recipe! I had to ask my husband for a bite of his so I could at least try them! haha. So good!!!

  • Lisa April 2, 2018 at 8:27 pm

    I made this for Easter brunch and doubled the recipe. Everyone came back for seconds and thirds. I will make this again. Thank you!