Loaded Potato Casserole

Potatoes are used in many different ways, mashed, twice-baked, French fries, and many more. One of my favorite family meals is Potato Casserole. Almost like a twice-baked potato, it is quite the same, but it is an oven dish that is baked slightly longer and definitely worth the wait! It does not take too long to make and would go perfect with any meat served. It is a delightful casserole whether it is served as a side dish or a full course meal.

Idaho Potatoes

Campbell’s Cream of Chicken

Bacon Bits

Daisy’s Sour Cream

Unsalted butter

Olive Oil Spray

Weber Garlic and Herb Seasoning

Salt

Garlic Powder

Adobo Seasoning

Seasoning Salt

Parsley

A bunch of Green Onions

Pyrex 9x13 Glass Dish

Preheat oven to 350 degrees F and spray the glass dish with olive oil.

Peel potatoes, dice them into bite-size pieces, and wash them thoroughly.

Coat the potatoes lightly with olive oil and season to your liking.

Take 1 cup of Cream of Chicken mix it into the potatoes and add a slight amount of seasoning salt.

Place dish in the oven for 1 hour, and check after 30 minutes to make sure that the potatoes are getting softer.

After a hour if the potatoes are not soft to your liking, continue to let them cook until it is a desired texture.

Once potatoes have cooked mix a small amount of cheese in the potatoes. Once the potatoes are smoothed out coat a light amount of sour cream on the potatoes, followed by mozzarella and sharp cheddar cheese, bacon bits, and thinly chopped green onions.

Place dish back in oven for 10 minutes for a more finished melted look and enjoy!