Cheese Nip Topped Potato Casserole
Indulge in the ultimate comfort food with this irresistibly creamy and cheesy Cheese Nip Topped Potato Casserole. Featuring fluffy russet potatoes folded into a decadent blend of sour cream, cheddar cheese, and savory cream of chicken soup, this dish is seasoned to perfection with hints of garlic, onion, and black pepper. The star of the show? A golden, buttery topping made from crushed Cheese Nip crackers, adding a delightful crunch to every bite. Ready in just over an hour, this crowd-pleasing casserole is ideal for potlucks, holiday gatherings, or cozy family dinners. Serve it straight from the oven and watch as the cheesy, bubbly layers steal the spotlight at your table. Perfect for potato casserole lovers searching for a uniquely crunchy twist!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1.5 cups Sour cream
- 1 can Cream of chicken soup
- 2 cups Shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 1.5 cups Cheese Nip crackers
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with nonstick cooking spray.
Peel the potatoes and cut them into 1-inch cubes. Place them in a large pot, cover with water, and bring to a boil over high heat. Cook until the potatoes are fork-tender, about 15 minutes. Drain and set aside.
In a large mixing bowl, combine the sour cream, cream of chicken soup, 1 1/2 cups of the shredded cheddar cheese, salt, black pepper, onion powder, and garlic powder.
Add the drained potatoes to the mixing bowl and gently fold them into the creamy mixture, being careful not to mash the potatoes too much.
Transfer the potato mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, crush the Cheese Nip crackers until they form coarse crumbs. Melt the butter and pour it over the crushed crackers, mixing until the crumbs are evenly coated.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the casserole, then top with the crushed Cheese Nip cracker mixture.
Cover the casserole with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the casserole is bubbly.
Let the casserole cool for about 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.1 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 329 mg | 25% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 750 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
