Brunch Potato Casserole Recipe

Shredded potatoes: These form the base of the casserole, providing a hearty and starchy foundation.

Sour cream: Adds a tangy creaminess that balances the richness of the dish.

Cheddar cheese: Provides a sharp, savory flavor and melts beautifully into the casserole.

Cream of chicken soup: Adds a creamy texture and depth of flavor to the casserole.

Chopped onions: Adds a bit of crunch and a sweet, aromatic flavor.

Salt: Enhances all the other flavors in the dish.

Black pepper: Adds a bit of heat and complexity.

Melted butter: Drizzled on top to create a rich, golden crust.

When preparing the shredded potatoes for this casserole, make sure to remove as much moisture as possible. Excess water can make the casserole soggy. After shredding, place the potatoes in a clean kitchen towel and wring out the water. This will help achieve a crispier and more evenly cooked casserole.

• shredded potatoes - Substitute with shredded sweet potatoes: Adds a slightly sweeter flavor and a different nutritional profile.

• shredded potatoes - Substitute with cauliflower rice: Low-carb alternative that still provides a similar texture.

• sour cream - Substitute with Greek yogurt: Provides a similar tangy flavor and creamy texture with added protein.

• sour cream - Substitute with cottage cheese: Blended cottage cheese offers a similar creamy consistency and is lower in fat.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Offers a milder flavor and melts well.

• shredded cheddar cheese - Substitute with shredded gouda: Adds a rich, smoky flavor to the casserole.

• cream of chicken soup - Substitute with cream of mushroom soup: Provides a similar creamy texture with a different flavor profile.

• cream of chicken soup - Substitute with homemade white sauce: A mix of butter, flour, and milk can replicate the creamy consistency without the canned soup.

• chopped onions - Substitute with shallots: Offers a milder, slightly sweeter flavor.

• chopped onions - Substitute with leeks: Adds a subtle onion flavor with a hint of sweetness.

• salt - Substitute with soy sauce: Adds a salty flavor with an umami boost.

• salt - Substitute with sea salt: Provides a different mineral content and flavor.

• black pepper - Substitute with white pepper: Offers a similar heat without the black specks.

• black pepper - Substitute with cayenne pepper: Adds a spicier kick to the dish.

• melted butter - Substitute with olive oil: A healthier fat option that still provides richness.

• melted butter - Substitute with coconut oil: Adds a subtle coconut flavor and is a good dairy-free alternative.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• For short-term storage, transfer the potato casserole to an airtight container. Refrigerate for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 20 minutes.

• For freezing, portion the casserole into individual servings or keep it whole. Wrap each portion tightly with plastic wrap, then aluminum foil to prevent freezer burn. Label with the date.

• Store the wrapped portions in a freezer-safe bag or container. The casserole can be frozen for up to 2-3 months.

• To reheat from frozen, remove the plastic wrap and foil. Place the casserole in an oven-safe dish. Cover with foil and bake at 350°F (175°C) for 45-60 minutes, or until heated through. For a crispy top, uncover for the last 10 minutes of baking.

• If reheating in the microwave, use a microwave-safe dish. Heat on medium power in 2-3 minute intervals, stirring occasionally, until thoroughly warmed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover brunch potato casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is heated through.
  5. Remove the foil for the last 5 minutes to let the top get crispy again.

• Microwave Method:

  1. Transfer a portion of the casserole to a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to trap moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to stir and ensure even heating.
  4. Continue heating in 30-second intervals until the casserole is hot.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Add the leftover potato casserole to the skillet.
  4. Stir occasionally and cook for about 10 minutes, or until the casserole is heated through and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover casserole in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the casserole is heated through and has a crispy top.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the leftover potato casserole in a toaster oven-safe dish.
  3. Cover the dish with aluminum foil to keep it moist.
  4. Heat for about 15-20 minutes, removing the foil for the last 5 minutes to crisp up the top.

• Oven: Preheat to 350°F (175°C) to bake the casserole.
• Large mixing bowl: Combine shredded potatoes, sour cream, cheddar cheese, cream of chicken soup, chopped onions, salt, and black pepper.
• Greased baking dish: Transfer the mixture and spread it out evenly.
• Measuring cups: Measure out the shredded potatoes, sour cream, cheddar cheese, and chopped onions.
• Measuring spoons: Measure the salt and black pepper.
• Spatula: Mix the ingredients well in the large mixing bowl.
• Knife: Chop the onions.
• Cutting board: Provide a surface to chop the onions.
• Microwave or small saucepan: Melt the butter before drizzling it over the casserole.
• Oven mitts: Safely handle the hot baking dish when removing it from the oven.

Use pre-shredded potatoes: Save time by using pre-shredded potatoes available at the store instead of shredding them yourself.

Chop onions in advance: Chop onions the night before and store them in an airtight container to speed up your morning prep.

Mix ingredients ahead: Combine all the ingredients except the butter the night before and store the mixture in the fridge.

Use a food processor: If you prefer fresh ingredients, use a food processor to quickly shred potatoes and chop onions.

Preheat oven early: Start preheating your oven before you begin mixing ingredients to save waiting time.