Hot Potato Salad Casserole(Even People Who Hate Potato Salad Like This!)
A creamy, cheesy potato casserole with savory toppings, perfect for gatherings or family dinners, combining smooth mayonnaise, crispy bacon, and sliced olives for added flavor.
Ingredients
Instructions
- Gently mix together in a very large bowl the potatoes, cheese, and onion.
- Shake mayonnaise and milk in a jar.
- Gradually pour the mayonnaise and milk mixture over the potato and cheese mixture and toss gently, adding salt and pepper to taste.
- Spread in a large (at least 9 x 13-inch) baking dish and top with crumbled bacon and sliced olives.
- Can be made a day ahead and stored in the refrigerator.
- Bake for 1 hour at 325°F.
Tips & Substitutions
For a creamier texture, consider using sour cream instead of mayonnaise. You can also add cooked diced bacon directly into the potato mixture for a richer flavor. If you're short on time, pre-packaged shredded cheese can save you prep time, and using green onions instead of regular onion can add a nice freshness to the dish.
Serving Suggestions
This Hot Potato Salad Casserole pairs beautifully with grilled meats or as a hearty side for a potluck. Consider serving it alongside a crisp salad, such as Sweet And Sour Cole Slaw, to balance the richness. For a comforting meal, it can also be served with a side of Jiffy Corn Pudding for a delightful combination.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 325°F for about 20-30 minutes or until heated through. You can also microwave individual portions for a quick meal, just be sure to cover to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Potato Salad Casserole(Even People Who Hate Potato Salad Like This!) contains roughly 28 calories, with 1g protein, 2g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just mix the ingredients, cover tightly, and store in the refrigerator. When ready to bake, remove from the fridge and bake as directed. This allows the flavors to meld beautifully.
What type of potatoes work best for this recipe?
Russet or Yukon Gold potatoes are ideal for this casserole due to their creamy texture when cooked. Avoid waxy potatoes like red potatoes as they may not hold up well in a casserole format.
Can I add other ingredients to this casserole?
Absolutely! Feel free to customize the dish by adding ingredients like cooked broccoli, bell peppers, or even jalapeños for a spicy kick. Just ensure that any added vegetables are cooked beforehand to avoid excess moisture in the casserole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).