If you like all things potatoes, this casserole is definitely a great option – it’s a hybrid of two potato classics we all know and love, and we don’t know why we didn’t think of it sooner! Baked potato salad casserole is a meeting of the worlds, where baked potatoes and potato salads come together to make a cheesy, creamy casserole that is completely addictive. Start by peeling and dicing your potatoes. You could just as easily leave them whole and dice them once they’ve cooked, but we like the cleaner cuts we get by dicing them at the beginning, since sometimes they get a little too mushy after boiling, so we don’t get the defined cubes we were going for.
Once that’s taken care of it’s just a matter of making your creamy sauce that ties everything together and packs in all the flavor. Sour cream and butter – key elements of a good baked potato – blend with condensed soup for ultimate creaminess, with cajun seasoning and mustard to bring out the potato salad flavors as well. Seriously, this stuff is so tasty. The final product is a chessy masterpiece – like the perfect baked potato, but one that you can keep going back to for seconds! And, even though potato salad is typically thought of as a warm-weather dish, since it’s typically served chilled or at room temperature, this casserole will be just as clamored over as its namesake…you’ll see!
Baked Potato Casserole
Serves 8-10; 50 minutes
- 8 potatoes, peeled and diced
- 1 (10.5 oz.) condensed cream of chicken soup
- 3/4 cup yellow onion, finely chopped
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (16 oz.) container sour cream
- 2 teaspoons mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon cajun seasoning
- 2 1/2 cups sharp cheddar cheese, grated, divided
- kosher salt and freshly ground pepper, to taste
- green onions, chopped, garnish, optional
- Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
- Place diced potatoes in a large pot of water and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.
- Drain potatoes and set aside.
- In a large bowl, whisk together condensed soup, sour cream, melted butter and mustard, then stir in onion, 1 cup cheddar cheese, garlic powder and cajun seasoning. Season with salt and pepper to taste.
- Gently fold potatoes into soup mixture, making sure they’re all evenly coated, then transfer potatoes to greased baking dish.
- Top with remaining cheddar cheese, then place baking dish in oven and bake for 30-40 minutes, or until cheese is bubbly and potatoes are cooked through.
- Remove from oven and serve hot, topped with green onions, if desired.