Cheesy Potato Casserole
Ingredients
6 tablespoons unsalted butter melted – divided
2 tablespoons vegetable oil
½ medium yellow onion diced
1 can cream of celery soup
1 can cream of mushroom soup
2 cups sour cream
2 cups grated sharp cheddar cheese – divided
30 ounces frozen shredded hash browns, partially thawed (1 pound 14 ounce bag)
Topping:
2 cups crushed ruffle potato chips
¼ cup unsalted butter melted
½ teaspoon chives, dill or your favorite dried herb. (optional)
Directions
Heat oven to 350°F and spray a 9×13 or a 2 quart baking dish with nonstick spray.
Heat a medium skillet over medium heat. Add two tablespoons butter and the oil. Once the butter and oil are hot, add the diced onion and sauté until the onion is translucent and tender.
In a very large mixing bowl, whisk together the remaining 4 tablespoons melted butter, celery soup, mushroom soup, sour cream and 1 cup grated cheese. Add in the sautéed onion (along with the oil & butter).
Stir well.
Add the hash browns and mix thoroughly until all ingredients are incorporated.
Transfer the potato mixture to the prepared dish and cover with the potato chip topping.
Bake at 350°F for 45-55 minutes or until mixture is hot throughout and bubbly around the edged. The chips will look toasty but shouldn’t be burnt.
Let rest 5-10 minutes.
