Baked Potato Salad Casserole Recipe Ingredients:
1 1/2 cups mayonnaise (Hellman’s is best for this, do not use salad dressing)
5 lbs potatoes cooked and cubed (about 9-10 medium potatoes)
5 tablespoons melted butter
1 1/2 cups sour cream
1 teaspoon seasoning salt (or use white salt)
1-1 1/2 teaspoon garlic powder
4-5 green onions chopped
1 teaspoon ground black pepper
1 1/2 cups cheddar cheese finely cubed (or coarsley shredded)
1 small onion finely chopped
2 cups finely chopped cooked ham (or use cooked chopped chicken or turkey) (optional)
1 1/2 cups cheddar cheese shredded (or to taste)
Baked Potato Salad Casserole Recipe Preparation Instructions:
TO SERVE HOT AS A CASSEROLE: grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture). Set oven to 350 degrees F. In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until they are well combined. Mix in green onion and yellow onion. Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined. Transfer/spread the mixture to the prepared casserole dish. At this point you may cover and refrigerate for up to 24 hours until ready to bake. Bake 25-30 minutes or until hot and bubbly. Remove from the oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted.
TO SERVE AS A COLD POTATO SALAD: make as stated in steps 3-5 reducing the melted butter to 2 tablespoons. Place in a bowl, cover and refrigerate for at least 4 hours or more before serving. DELICIOUS!