An easy and hearty baked potato casserole that incorporates fall-flavored pumpkin with melted hot and gooey cheese over a bed of warm baked potatoes. With a very short and simple prep time, this is a quick and easy casserole to make.
Prep Time5 minutesmins
Cook Time45 minutesmins
Total Time50 minutesmins
Course: Casserole
Cuisine: American
Servings: 12
Calories: 151kcal
Author: Averie Sunshine
Ingredients
20ouncesthinly sliced potatoessliced about 1/8-inch thick, divided. (I used one bag of these Simply Potatoes Homestyle Slices
Preheat oven to 375F. Line a 9-by-9-inch baking ban with aluminum foil, spray with cooking spray.
Place about 15 ounces potatoes (about three-quarters of the bag if using a 20-ounce bag) in the baking pan arranged in a staggered yet flat layer so the potatoes form a solid crust over the base of the pans, without gaps or cracks so the cheese will be contained when it melts. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper, to taste. Note: The prepared refrigerated potatoes I used are softened and somewhat pre-cooked; if using raw potatoes that are then sliced or grated, baking time will likely need to be extended.
Spread the pumpkin on top of the potatoes in a smooth, uniform layer using a spatula or knife. Add the cheese slices in a single layer (or add shredded cheese so that it's all about the same height and fluffiness). Top with remaining potatoes. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper, to taste. Sprinkle seasoning blend over the top, to taste.
Bake for about 45 minutes until top is browned and golden. Serve immediately. Extra casserole may be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Notes
Altering the amounts of cheese, pumpkin, or seasonings based on what you have on hand and prefer, within reason, is fine. The recipe is very flexible and substations can be made easily.For example, about 1 cup of the following may be added on top of the cheese layer before topping with the remaining potato slices: grated zucchini or carrots, corn, salsa, black beans, kidney beans, crumbled tofu or tempeh, pre-cooked chicken or sausage, or most any vegetable on hand can be worked in. Baking time may need to be extended by 5 to 15 minutes if adding substantially more ingredients.