1. Loaded Mashed Potato Casserole
This creamy, bacon-topped mashed potato bake is the ultimate comfort food, blending fluffy Yukon Gold potatoes with cheese, sour cream, and crispy bacon for a make-ahead masterpiece.
Ingredients (Serves 8-10):
- 5 lb Yukon Gold potatoes, peeled and quartered
- ½ tsp salt (for boiling)
- 1 stick (½ cup) salted butter
- 1 tsp garlic powder
- 1½ tsp salt
- ½ tsp ground white pepper
- ½ cup sour cream
- ¾ cup whole milk
- 3 cups shredded cheddar cheese, divided
- 10 strips bacon, cooked and crumbled
- ¼ cup finely chopped chives (optional, for garnish)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Boil potatoes in salted water until fork-tender (about 15-20 minutes). Drain well.
- Mash potatoes with butter, garlic powder, salt, white pepper, sour cream, and milk until smooth and creamy.
- Fold in 2 cups cheddar cheese and most of the crumbled bacon (reserve some for topping).
- Spread mixture into the prepared dish. Top with remaining 1 cup cheese and reserved bacon.
- Bake uncovered for 25-35 minutes until bubbly and golden on top.
- Garnish with chives if desired. Serve hot.
2. Funeral Potatoes (Cheesy Hash Brown Casserole)
A timeless classic (also called Party Potatoes), this creamy, crunchy-topped hash brown casserole is a staple at gatherings, featuring sour cream, cheese, and a buttery cornflake crust.
Ingredients (Serves 10-12):
- 30 oz package frozen shredded hash browns, thawed
- ½ large yellow onion, finely chopped
- 1 stick (½ cup) salted butter, melted and divided
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp garlic powder
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 3 cups crushed cornflakes (for topping)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix thawed hash browns, onion, ½ cup melted butter, salt, pepper, garlic powder, sour cream, cheddar cheese, and cream of chicken soup until well combined.
- Spread evenly into the dish.
- Mix crushed cornflakes with remaining ½ cup melted butter. Sprinkle over the top.
- Bake uncovered for 45-55 minutes until bubbly and the topping is golden and crispy.
- Let rest 10 minutes before serving.
3. Crack Potatoes
This addictive hash brown casserole earns its name from the irresistible combo of ranch, bacon, cheese, and sour cream—it’s impossible to stop at one serving!
Ingredients (Serves 8-10):
- 1 can (26 oz) cream of chicken soup (or two 10.5 oz cans)
- 2 cups sour cream
- 2 tsp dry ranch dressing mix
- 2 tsp onion powder
- 1 tsp kosher salt
- 1 tsp cracked black pepper
- 1 cup cooked, crumbled bacon (about 8-10 strips)
- 30 oz bag frozen shredded hash browns (no need to thaw)
- 4 cups shredded cheddar cheese, divided
- 1 Tbsp chopped fresh parsley (optional, for garnish)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine cream of chicken soup, sour cream, ranch mix, onion powder, salt, pepper, crumbled bacon, hash browns, and 3 cups cheddar cheese.
- Spread into the prepared dish. Top with remaining 1 cup cheese.
- Bake uncovered for 45-60 minutes until hot, bubbly, and cheese is melted and lightly browned.
- Garnish with parsley if desired.
4. Chicken Potato Casserole
A hearty main-dish casserole with tender rotisserie chicken, sliced potatoes, creamy mushroom sauce, and melted cheese—comfort food at its finest.
Ingredients (Serves 8):
- 2½ lb Yukon Gold potatoes, thinly sliced (about ⅛-inch thick)
- 2 Tbsp unsalted butter
- 1 cup finely diced yellow onion
- 1½ Tbsp minced garlic
- 1½ tsp salt
- 1 tsp onion powder
- ½ tsp black pepper
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 cup half & half
- 3 cups shredded rotisserie chicken (white and dark meat)
- 3 cups shredded Colby Jack cheese (or cheddar), divided
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet, melt butter over medium heat. Sauté onion and garlic until softened (about 5 minutes).
- Layer half the sliced potatoes in the dish. Season with some salt/pepper. Add half the chicken, half the onion-garlic mix, and half the cheese.
- Repeat layers with remaining potatoes, chicken, onion-garlic, and cheese.
- In a bowl, whisk soup and half & half until smooth. Pour evenly over the casserole.
- Cover with foil and bake for 45-55 minutes. Uncover and bake 15-20 more minutes until potatoes are tender and top is golden.
- Let rest 10 minutes before serving.
Frequently Asked Questions (FAQs)
Can I make these casseroles ahead of time? Yes! All four can be assembled 1-2 days in advance and refrigerated. Add toppings (like cornflakes or extra cheese) right before baking. They also freeze well (up to 3 months) for make-ahead meals.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven (covered) for 20-30 minutes or microwave individual portions.
Can I make them lighter? Absolutely—use reduced-fat sour cream, low-fat cheese, turkey bacon, or Greek yogurt in place of sour cream for fewer calories without losing much flavor.
What substitutions work best? Swap Yukon Golds for russets, cream of chicken for mushroom soup, or add veggies like broccoli. For gluten-free, check soup labels and use GF cornflakes.
Conclusion
These four potato casseroles—from the ultra-creamy Loaded Mashed Potato Casserole to the crunchy Funeral Potatoes, addictive Crack Potatoes, and hearty Chicken Potato Casserole—are timeless favorites that bring people together. Whether you’re hosting a holiday feast, attending a potluck, or just craving cozy comfort food, they’re guaranteed to disappear fast. Rich, cheesy, and full of flavor, they prove potatoes can be the star of any meal. Give them a try—you’ll be hooked! Enjoy cooking and sharing these delicious recipes. 🍲