Loaded Potato Casserole

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

  • 2 Tbsp. butter
  • 1 small onion, chopped
  • 8 oz. cream cheese
  • 1 cup milk
  • 1 tsp. Worcestershire sauce
  • ½ tsp. Kosher salt
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 pkg. (20-oz.) refrigerated shredded hashbrowns
  • ¼ cup chopped cooked bacon
  • ¼ cup sour cream
  • 2 Tbsp. chopped chives
  1. Heat oven to 350°F. Butter or spray an 8-inch square baking dish; set aside.
  2. 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 cups cheddar cheese. Transfer to prepared dish; bake 40-45 minutes until golden brown and hash browns are tender.
  3. Immediately top with remaining cheese, bacon, chives and sour cream. Refrigerate leftovers.

View Party Plan: Comfort Foods