Green Chile Cheesy Potato Casserole Recipe

5 from 2 votes

Green Chile Cheesy Potato Casserole Recipe

These spicy cheesy potatoes are a simple variation of the classic cheesy potato casserole. They're creamy, cheesy, and made with green chiles for a little extra kick.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Servings: people

Calories: 166kcal

Author: The Carefree Kitchen

Ingredients

3 tablespoons butter
1 medium yellow onion diced into 1/2" pieces
1 20-ounce bag frozen shredded potatoes
1 10-ounce can cream of mushroom soup
1 cup sour cream
2 cups shredded cheddar cheese (divided)
2 teaspoons garlic salt
2 4-ounce cans diced green chilis
1 cup chicken broth

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
Spray the inside of a 9" x 13" baking dish with nonstick cooking spray and set aside.
In a skillet over medium heat, add the butter. Once melted, add the onion and cook, stirring frequently until the onion lightly caramelizes—about 5 minutes. Set aside.
In a large mixing bowl, add the shredded potatoes, cream of mushroom soup, sour cream, 1½ cups shredded cheese, the cooked onions, garlic salt, green chiles, and chicken broth. Stir until well mixed.
Spread the potato mixture into your prepared 9"x13" baking dish and sprinkle the remaining 1/2 cup cheese evenly over the top.
Bake uncovered for 30-40 minutes, or until the edges are bubbly and lightly golden brown.
Remove from the oven and let cool slightly before serving. Enjoy!

Notes

Make-Ahead Instructions: Make and cover the casserole with plastic wrap and refrigerate for up to 48 hours before baking. When you're ready to bake it, remove the plastic wrap and let the casserole dish come up to room temperature. Preheat the oven and bake as normal.

Freezing: This can be made ahead of time and frozen for later. It works great to put it in a disposable foil baking dish. (This makes for such an easy cleanup!). When freezing, wrap in plastic wrap and then aluminum foil. When you're ready to bake it, remove the plastic wrap but cover it with foil. Bake in a preheated oven for about 40 minutes. Remove the foil and then bake again for 15 minutes or until the edges are bubbly and the top is golden brown.

Storing Leftovers: Store in a covered container in the fridge for up to 3 days.

Reheating: Place the desired amount of potatoes in a microwave-safe bowl and heat for 1 minute, stir, and heat again until warm. You can also reheat in a preheated 350 degree oven until warm.

Nutrition