To make this Great Baked Potato Salad Casserole You’ll need the following ingredients:
8 potatoes, peeled and diced
1 (10.5 oz.) condensed cream of chicken soup
3/4 cup yellow onion, finely chopped
1/2 cup (1 stick) unsalted butter, melted
1 (16 oz.) container sour cream
2 teaspoons mustard
1 teaspoon garlic powder
1/2 teaspoon cajun seasoning
2 1/2 cups sharp cheddar cheese, grated, divided
Kosher salt and freshly ground pepper, to taste
Green onions, chopped, garnish, optional
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
Place diced potatoes in a large pot of water and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.
Drain potatoes and set aside.
In a large bowl, whisk together condensed soup, sour cream, melted butter and mustard, then stir in onion, 1 cup cheddar cheese, garlic powder and cajun seasoning. Season with salt and pepper to taste.
Gently fold potatoes into soup mixture, making sure they’re all evenly coated, then transfer potatoes to greased baking dish.
Top with remaining cheddar cheese, then place baking dish in oven and bake for 30-40 minutes, or until cheese is bubbly and potatoes are cooked through.
Remove from oven and serve hot, topped with green onions, if desired.