Cheese Potato Casserole
This Cheese Potato Casserole starts with diced hash potatoes already mixed with peppers and onions—one of those convenient staples I always keep tucked away in my freezer. For my garden lovers out there, you can absolutely use fresh potatoes, onions, and peppers from your harvest. Just dice them up to equal about 12 ounces (about 2 cups). A can of cream of chicken soup makes it creamy and binds it all together. Then we top it off with gooey, melted cheese. It’s so simple but feels like comfort in a pan!
Equipment
- 1 12 inch cast iron skillet.
Ingredients
- 1 12-ounce bag frozen diced hash potatoes with peppers and onionsor 2 cups fresh diced potatoes + ½ cup diced onion + ½ cup diced peppers
- 1 10.5-ounce can cream of chicken soup or 1 cup homemade cream of chicken soup (see above in tutorial)
- 1 cup shredded cheese (cheddar or Colby Jack)
- Butter or oil to grease skillet
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-inch cast iron skillet.
- Spread potatoes (frozen or fresh) evenly in skillet. Stir in cream of chicken soup.
- Bake uncovered for 30 minutes until bubbling and potatoes are tender.
- Top with shredded cheese and bake another 5–10 minutes until melted and golden.
- Serve warm and enjoy!