‘The Pioneer Woman’: Ree Drummond’s Soul-Satisfying Cheesy Potato Casserole Is the ‘Ultimate Comfort Food’
Ree Drummond is well-known for recipes that capture the essence of comfort food classics with a new and updated spin. However, in the case of her recipe for Cheesy Potato Casserole, she has stuck to the most traditional, delicious, and soul-satisfying dish in her rotation. This Pioneer Woman casserole is perfect for holiday gatherings or as a side to a perfect Sunday dinner. Potatoes nestled in a creamy cheese casserole, how much more comforting can that be?
Ree Drummond says this dish is ‘unbelievably good’
In a page dedicated to this delicious dish on her Pioneer Woman website, Ree penned an ode that spoke of its attributes.
“This creamy potato casserole is the ultimate comfort food. Along with plenty of cheese, sour cream, and cream of chicken soup, there’s also a buttery breadcrumb topping that’s unbelievably good,” Drummond wrote.
“The recipe is kept simple by using frozen shredded hash browns for easy prep, and we added lots of cheddar, sour cream, and cream of chicken soup to make a thick cheesy sauce. Buttered breadcrumbs give the casserole some texture on top, but you can substitute homemade breadcrumbs, panko, or even corn flakes for more crunch.
“This casserole can be prepared and stored up to 2 days in advance—just be sure to mix up the topping just before you are ready to bake,” Drummond concluded.
The list of ingredients to create this buttery, cheesy, creamy casserole
The ingredient list for this casserole appears lengthy, but you should have most of these items already in your pantry.
These include salted butter, a yellow onion, garlic, sour cream, cream of chicken soup, a bag of frozen hash brown potatoes, cheddar cheese, breadcrumbs, and chopped parsley.
How to make Ree Drummond’s Cheesy Potato Casserole
Remove hash brown potatoes from the freezer to defrost while you prepare the rest of the filling mixture.
Preheat your oven to 375 degrees.
In a skillet, add butter and onion. Cook for 5 minutes until softened. Then add the garlic. Remove from the skillet and allow to cool.
In a large mixing bowl, combine the sour cream, cream of chicken soup, cheddar, hash brown potatoes, and the onion/garlic mixture.
Grease a casserole dish. Add the mixture to the pan and bake for 45 minutes.
In a bowl, melt butter in the microwave. Then, mix in breadcrumbs and parsley. Stir the ingredients together.
Top the casserole with the breadcrumb mixture and return to the oven, uncovered, for another 25 to 30 minutes, until the top is golden brown and the casserole is bubbly all over.
The full recipe is found on Drummond’s The Pioneer Woman website.
The Pioneer Woman airs Saturdays at 10 a.m. EST on The Food Network.
