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.
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!