This cheesy potato casserole brings zesty flavor to a classic comfort dish. Frozen potatoes are baked in a rich mix of cream of chicken soup, sour cream, and Sargento® Shreds with Frank's RedHot® Seasoning, creating a dish with just the right amount of heat. Topped with even more melted cheese for a golden finish, it’s a perfect side or hearty main.
Ingredients
Directions
- Pre-heat oven to 350 degrees. In a large bowl, stir together the cream of chicken soup and sour cream. Add half of the Sargento® Shreds with Frank's RedHot® Seasoning and potatoes. Stir until well blended.
- Spray a 11” X 7” baking dish with non-stick spray. Spread the potato mixture into the baking dish. Cover with foil. Place the baking dish in the pre-heated oven on the center rack. Bake for 45 minutes or until hot and bubbling.
- Remove baking dish from oven and remove foil. Sprinkle remaining Sargento® Shreds with Frank's RedHot® Seasoning on top of the casserole. Return pan to oven uncovered. Bake until cheese is melted and lightly browned. Remove from oven and serve.
Comments
Kat
September 15, 2025 at 5:12 PM
I made this but I only used one pkg. of cheese because I tasted the cheese before I put both pkg. on it.
This turned out great. I love spicy food so believe me when I say one is enough.
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