Cheesy Salsa Potato Casserole

There’s nothing better than home-baked potato casseroles, whether it be oven roasted, au gratin, or scalloped. But, let’s face it, in today’s hectic world, more often than not, we have to reach for that bag of frozen spuds. We just don’t have that extra time required for peeling and slicing. But frozen potatoes can be so dull and unexciting. For that reason, I’ve collected an assortment of recipes specifically geared towards the convenience of frozen, but with unique taste combinations to give it the flavor and texture of something entirely home-made. Not that we’re intentionally trying to pull a fast one on our families, but if we can still impress, without it being labor intensive, isn’t that a win-win situation? Although this recipe requires 45 to 60 minutes of baking; it can be prepped in less than 10 minutes. The addition of salsa and cheese gives this dish a fiesta of flavors. Add cooked chicken or beef for a one-dish meal. It’s also an ideal choice for potlucks. Want to bump up the heat? Substitute hot salsa, Mexican cheese blend and nacho cheese soup. 

Missing from photo: bag of shredded Cheddar cheese (or other cheese blend)

Heat oven to 350° F. Grease a 13x9-inch (3-quart) baking dish, or spray with non-stick cooking spray.

Chop onion. Melt butter.

In large bowl, mix potatoes, salsa, onion, sour cream, soup and pepper. Add cheese. Mix well. 

Spread in prepared baking dish.

In small bowl, mix bread crumbs and melted butter. Sprinkle over potatoes. Sprinkle with paprika and parsley.

Bake 45 to 60 minutes, or until cheese is melted and potatoes are tender.

Serve hot.

 
CHEESY SALSA POTATO CASSEROLE
Source: Betty Crocker (contest-winning recipe by Shannon Fountain of Winooski, VT)
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 cups (8-ounces) shredded Cheddar cheese
• 1 cup thick and chunky salsa (any variety)
• 1/2 cup finely chopped onion
• 1/2 cup sour cream
• 1 can (10- 3/4 ounces) condensed Cheddar cheese soup
• 1/2 teaspoon black pepper
• 1 bag (32-ounces) frozen cubed hash brown potatoes, thawed
• 1/2 cup unseasoned dry bread crumbs
• 1/4 cup butter or margarine, melted
• Paprika, to taste
• Parsley, to taste

DIRECTIONS:

1. Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish or pan, or spray with non-stick cooking
    spray.
2. In large bowl, mix cheese, salsa, onion, sour cream, soup and pepper. Add potatoes; mix well. Spread
    in baking dish.
3. In small bowl, mix bread crumbs and melted butter. Sprinkle over potatoes. Sprinkle with paprika and
    parsley.
4. Bake 45 to 60 minutes or until cheese is melted and potatoes are tender.

Makes: 8 servings (1 cup each)