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Cowboy Potatoes Casserole Recipe
Ingredients:
- 6 cups potatoes, diced
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 1 can 10.5 oz can cream of mushroom soup
- 1 cup onion, finely chopped
- 1 cup bacon, cooked and crumbled
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the diced potatoes, shredded cheddar cheese, sour cream, cream of mushroom soup, chopped onion, crumbled bacon, salt, and black pepper. Mix well.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the potatoes are tender.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need to Make This Dish
Read more: Cowboy Meatloaf and Potato Casserole Recipe
What you will need to make Cowboy Potatoes Casserole
- Potatoes: Diced potatoes provide the hearty base, absorbing flavors while offering a satisfying texture.
- Cheddar cheese: Shredded cheddar melts beautifully, adding a rich, creamy layer to the casserole.
- Sour cream: Sour cream brings a tangy creaminess, balancing the richness of the cheese and bacon.
- Cream of mushroom soup: This soup adds depth and a savory, earthy flavor that complements the other ingredients.
- Onion: Finely chopped onion gives a slight crunch and a sweet, aromatic flavor.
- Bacon: Cooked and crumbled bacon adds a smoky, salty bite, enhancing the overall taste.
Essential Tools and Instruments
What tools/instruments will be needed to make Cowboy Potatoes Casserole Recipe
- Mixing bowl: Essential for combining all ingredients evenly before baking.
- Baking dish: Needed to bake the casserole and ensure even cooking.
- Oven: Cooks the casserole to perfection, making the potatoes tender and the top golden brown.
- Knife: Useful for dicing potatoes and chopping onions finely.
- Cutting board: Provides a safe surface for cutting potatoes and onions.
Cowboy Potatoes Casserole Recipe
Ingredients:
Main Ingredients
- 6 cups potatoes, diced
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 1 can cream of mushroom soup 10.5 oz can
- 1 cup onion, finely chopped
- 1 cup bacon, cooked and crumbled
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the diced potatoes, shredded cheddar cheese, sour cream, cream of mushroom soup, chopped onion, crumbled bacon, salt, and black pepper. Mix well.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the potatoes are tender.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
Read more: Cowboy Caviar Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap tightly with plastic wrap and then aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
For a smoky twist, try adding a dash of smoked paprika to the potato mixture before baking. It adds depth and a subtle smokiness that elevates the dish.
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