A delightful and creamy potato casserole with a cheesy topping, perfect for family dinners or potlucks.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture.
In a saucepan, melt the butter over medium heat, then stir in the condensed cream of mushroom soup until smooth.
Stir constantly to prevent the mixture from sticking to the pan.
Remove the saucepan from heat and mix in the sour cream.
Allow the mixture to cool slightly before adding the sour cream to prevent curdling.
Add the green onions, celery, and shredded cheddar cheese to the mixture and stir well.
Ensure the cheese is evenly distributed for a consistent flavor.
Season with black pepper and fold in the diced potatoes until well coated.
Use a gentle folding motion to avoid breaking the potatoes.
Transfer the mixture into a greased 9x13 baking pan and spread evenly.
Grease the pan to prevent sticking and ensure easy serving.
Sprinkle the crushed potato chips evenly over the top.
For a crunchier topping, use thicker chips or breadcrumbs.
Bake in the preheated oven for 45-55 minutes, or until the top is golden and the casserole is bubbling.
Check the casserole halfway through to ensure even cooking.
Let the casserole cool for 5 minutes before serving. Enjoy!
Allowing the casserole to rest helps it set and makes serving easier.
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