Loaded Baked Potato Casserole Recipe

Loaded Baked Potato Casserole Recipe
Loaded Baked Potato Casserole Recipe photo by Taste of Home
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Loaded Baked Potato Casserole Recipe

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When I bake this for my family, any leftovers are always gone by morning. In the night, people sneak downstairs for a little snack! Stir in broccoli, asparagus or peas if you've got 'em. —Colleen Trenholm, Dartmouth, Nova Scotia
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 70 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 70 min. + standing

Ingredients

  • 2 pounds potatoes, peeled and thinly sliced (about 6 cups)
  • 1 large onion, halved and thinly sliced
  • 1/4 cup water
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 2 cups 2% milk
  • 4 cups shredded cheddar cheese, divided
  • 4 cups fresh small broccoli florets
  • 3 cups cubed fully cooked ham
  • 2 tablespoons minced fresh chives

Directions

Preheat oven to 350°. Place potatoes, onion and water in a microwave-safe bowl. Microwave, covered, on high until potatoes are almost tender, 8-10 minutes; drain.
Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in 3 cups cheese until melted. Remove from heat.
To assemble, layer potato mixture, broccoli and ham in a greased 13x9-in. baking dish. Pour sauce over top; sprinkle with remaining cheese.
Bake, covered, 45 minutes. Uncover; bake until potatoes are tender, 25-30 minutes. Sprinkle with chives; let stand 10 minutes. Yield: 12 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Loaded Baked Potato Casserole in Simple & Delicious October/November 2016

Nutritional Facts

1 serving: 343 calories, 19g fat (11g saturated fat), 73mg cholesterol, 922mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 21g protein.

  • 2 pounds potatoes, peeled and thinly sliced (about 6 cups)
  • 1 large onion, halved and thinly sliced
  • 1/4 cup water
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 2 cups 2% milk
  • 4 cups shredded cheddar cheese, divided
  • 4 cups fresh small broccoli florets
  • 3 cups cubed fully cooked ham
  • 2 tablespoons minced fresh chives
  1. Preheat oven to 350°. Place potatoes, onion and water in a microwave-safe bowl. Microwave, covered, on high until potatoes are almost tender, 8-10 minutes; drain.
  2. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in 3 cups cheese until melted. Remove from heat.
  3. To assemble, layer potato mixture, broccoli and ham in a greased 13x9-in. baking dish. Pour sauce over top; sprinkle with remaining cheese.
  4. Bake, covered, 45 minutes. Uncover; bake until potatoes are tender, 25-30 minutes. Sprinkle with chives; let stand 10 minutes. Yield: 12 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Loaded Baked Potato Casserole in Simple & Delicious October/November 2016

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