Sour Cream and Onion Potatoes

The flavor is all in the mix: French onion dip, cream of chicken soup, cheddar cheese, and a topping of crushed sour cream and onion chips. This isn’t a true “mashed potato” in the traditional sense. It’s somewhere between a scoopable casserole and a baked mash-style dish but it’s every bit as cozy and easy to serve. Perfect for holidays, potlucks, or a make-ahead dinner side.

This started as a twist on cream cheese mashed potatoes when I didn’t feel like peeling and boiling. Now it’s one of our go-to recipes when we need a hot dish that feeds a crowd without babysitting it.

Ingredients

• 1 package (32 oz) frozen diced potatoes (aka Southern-style hash browns), kept frozen
• 1 tub (16 oz) refrigerated French onion dip
• 1 can (10.5 oz) cream of chicken soup
• 2 cups shredded cheddar cheese, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 cups crushed sour cream and onion potato chips (enough to cover the top)
• 1/4 cup melted butter
• Chopped fresh chives, for garnish

How to make Sour Cream and Onion Potato Casserole

Preheat your oven to 350°F. Grease a 9×13 baking dish with nonstick spray and set aside.

In a large mixing bowl, stir together the French onion dip, cream of chicken soup, 1 cup of the cheddar cheese, garlic powder, and onion powder until well blended.

Avoid thawing the potatoes before mixing, the dish bakes best when everything goes in cold and cooks together. Add the frozen potatoes and stir again until they’re evenly coated.

Pour the mixture into your prepared baking dish and spread it out evenly.

Sprinkle the remaining 1 cup of cheese over the top.

Cover with a layer of crushed sour cream and onion chips. Drizzle melted butter over the chips.

Bake uncovered for 60 minutes, or until the edges are bubbling and the center is hot.

Let it rest for 10 minutes before topping with chopped chives and serving.

Notes & Variations

• Chive vs. onion: Fresh chives add a pop of color and mild onion flavor, but green onions work too if that’s what you’ve got. I always like to get some from the store and then throw them in a cup and let them regrow.
• Need a vegetarian version? Swap the cream of chicken for cream of mushroom soup. Honestly, there are so many Campbell style “cream of” soups that you can alter this dish many times over.
• Want more casseroles like this? We’re big fans of using French onion dip outside the usual chip bowl, it’s also the base for my Chicken Hash Brown Casserole, which turns the same flavors into a dinner.
• Prefer a homemade dip? You can swap the French onion dip with something fresh and tangy like Cucumber Dip if you want a different flavor base, just make sure it’s thick enough to hold up in the bake.

Serving Suggestions

This pairs well with just about any protein-heavy dinner: baked chicken, pork chops, or holiday ham. If you want to keep the whole meal in “comfort food” territory, serve it alongside other warm sides like Cheesy Green Bean Casserole or Corn Casserole.

Storage

Leftovers can be refrigerated in a sealed Tupperware container for up to 3 days. Reheat in the microwave or cover and warm in the oven (would need to transfer to oven safe dish) at 300°F until hot. The chip topping softens a bit, but still tastes great.