Loaded Potato Casserole

Creamy, cheesy potato casserole gets even better when topped with bacon, chives and sour cream.

Serves: 8Prep: 15 minutesCook: 40 minutesTotal: 55 minutesDifficulty: Easy

Serves: 8


  • 2 tablespoons butter
  • 1 small onion, chopped
  • 8 ounces cream cheese
  • 1 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1⁄2 teaspoon coarse salt
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 package (20-oz.) refrigerated shredded hashbrowns
  • 1⁄4 cup chopped cooked bacon
  • 1⁄4 cup sour cream
  • 2 tablespoons chopped chives


  • Heat oven to 350°F. Butter or spray an 8-inch square baking dish; set aside.
  • In a 12-inch skillet melt butter over medium heat. Add onion; cook 2-3 minutes until softened and fragrant. Stir in cream cheese and milk until mixture until well blended. Remove from heat; add hash browns and 1 ½ cup of cheddar cheese. Transfer to prepared dish; bake 40-45 minutes until golden brown and hash browns are tender.
  • Immediately top with remaining cheese, bacon, chives and sour cream. Refrigerate leftovers.