Cowboy Potato Casserole
Ingredients:
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4–5 medium russet potatoes, peeled and diced (or you can use frozen hash browns for a quicker version)
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1/2 lb (about 8 slices) bacon, chopped
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1 medium onion, diced
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1/2 cup sour cream
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1/2 cup mayonnaise
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1 can (10.5 oz) cream of chicken soup (or mushroom soup if you prefer)
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2 cups shredded cheddar cheese (plus extra for topping)
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1–2 tbsp green chilies (optional, for a little heat)
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1 tsp paprika (smoked paprika works great here)
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Salt and pepper to taste
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1/4 cup fresh parsley (optional, for garnish)
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1/2 cup crumbled tortilla chips (optional, for crunch)
Instructions:
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Prep the Potatoes:
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If using fresh potatoes, peel and dice them into small chunks (about 1-inch pieces).
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Bring a large pot of salted water to a boil, then add the potatoes and cook for about 10–12 minutes, or until they are fork-tender. Drain and set aside.
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If using frozen hash browns, just thaw them and skip the boiling step.
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Cook the Bacon:
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In a large skillet over medium heat, cook the chopped bacon until crispy, about 5–7 minutes. Remove with a slotted spoon and set aside. Leave the bacon grease in the pan.
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Sauté the Onion:
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In the same pan with the bacon grease, sauté the diced onion until soft and translucent, about 5 minutes.
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Mix the Casserole:
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In a large mixing bowl, combine the cooked potatoes, sautéed onions, crispy bacon, sour cream, mayonnaise, cream of chicken soup, cheddar cheese (reserving a little for the topping), green chilies (if using), garlic powder, onion powder, paprika, salt, and pepper. Stir until everything is well combined.
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Assemble the Casserole:
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Preheat the oven to 350°F (175°C).
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Pour the potato mixture into a greased 9×13-inch baking dish. Spread it out evenly.
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Sprinkle the top with the reserved cheese and any extra crumbled tortilla chips (if using) for added texture.
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Bake:
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Bake the casserole for 25–30 minutes, or until the cheese is bubbly and the top is golden brown.
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Garnish and Serve:
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Remove from the oven and let it cool for a few minutes before serving.
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Garnish with fresh parsley or green onions, if desired.
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Pro Tips:
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Cheese variations: Feel free to mix up the cheese! Pepper jack cheese adds a nice kick, or you can add some mozzarella for extra gooeyness.
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Add protein: For an extra hearty version, you can add shredded chicken or ground beef to the mix. Just sauté it with the onions before combining.
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Make it spicier: If you like it spicy, throw in some jalapeños or use a spicy cheddar cheese.
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Make-ahead option: This casserole can be assembled a day ahead and stored in the fridge until ready to bake. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
💡 Variation: You can swap out the cream of chicken soup for a cream of celery or cream of mushroom soup for a different flavor profile, or even make your own homemade creamy sauce if you prefer to avoid canned ingredients.
This Cowboy Potato Casserole is a crowd-pleaser for sure! It’s packed with flavor, and the crispy bacon and melted cheese make it irresistible. Serve it with your favorite grilled meats or just enjoy it as a main dish.
Are you planning on serving it at a special occasion or just for a comforting weeknight dinner?
