Ingredients
- 4 large potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup cooked vegetables (carrots, broccoli, bell peppers)
- 1 cup cooked chicken or turkey (optional)
- 1 cup milk
- 2 tbsp butter, melted
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup breadcrumbs for topping
Steps
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Layer half of the sliced potatoes on the bottom of the dish.
- Top with half of the cooked vegetables, chicken, and cheese.
- Repeat layers with remaining potatoes, vegetables, chicken, and cheese.
- Mix milk, melted butter, salt, and pepper in a bowl and pour evenly over the casserole.
- Sprinkle breadcrumbs on top for a crispy crust.
- Bake uncovered for 45-50 minutes until potatoes are tender and top is golden brown.
- Let cool slightly before slicing and portioning for meal prep containers.
Tips
- Use thinly sliced potatoes to reduce baking time and ensure even cooking.
- Substitute milk with cream for a richer casserole.
- This casserole can be stored in the fridge for 3-4 days and reheated in the oven or microwave.
This quick Easter potato casserole is a hearty and versatile meal prep option. It combines creamy potatoes, cheese, and vegetables for a comforting dish perfect for Easter brunch or dinner.