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Potato Casserole

This real food, no weird junk casserole is super customizable to help you fill the freezer with good meals, or just get dinner on the table every night!
Prep Time30 mins
Cook Time45 mins
Course: dinner
Cuisine: American



  • 10 cups shredded cooked potatoes OR frozen precooked shredded hashbrowns use leftover baked potatoes or bake up some extra to make this fast
  • 4 cups chopped cooked meat chicken, ham, pork roast, beef roast, kielbasa, you name it!
  • 5 cups frozen chopped kale or other frozen chopped greens sub for 2-3 cups other frozen vegetables such as broccoli or green beans OR 7-8 cups fresh chopped kale. It shrinks down once its been frozen so you'll need more fresh
  • 2-3 cups shredded asiago, cheddar, mozzarella or pepper jack
  • 1/3 cup dried onion flakes OR 1 cup fresh chopped onion


  • 1/3 cup butter
  • 1 tbsp garlic powder
  • 3 tbsp cornstarch
  • 1 tsp smoked paprika
  • 1 tbsp dried thyme, dill or oregano
  • 2 tsp salt
  • fresh ground black pepper to taste

To bake

  • 6 cups milk


  • Mix potatoes, chicken, kale, cheese and dried onions in a big bowl.
  • In a small saucepan melt the butter and mix in the rest of the sauce ingredients
  • Drizzle butter mix over potato mix and toss to coat well
  • Divide between 2 -9x13 or 3- 8x8 greased pans
  • To freeze, cover with foil, write date and freeze instructions and pop into the freezer
  • To cook- use fresh or thaw, cover a 9x13 pan with 3 cups of milk or an 8x8 with 2 cups of milk.
  • Bake at 375F for 45-60 minutes, OR until browned and bubbly
  • For an extra crisp crust, broil for 3-5 minutes, but be sure to set a timer for only 2-3 minutes and check!