Quick Easter Potato Casserole

Ingredients

• 6 medium potatoes, thinly sliced
• 1 cup diced bell peppers
• 1/2 cup diced red onion
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1/2 cup sour cream
• 2 tbsp butter, melted
• Salt and pepper to taste
• 1/2 cup crushed crackers or breadcrumbs for topping

Steps

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Layer half of the sliced potatoes in the dish. Sprinkle with salt and pepper.
3. Spread half of the diced peppers and onions over the potatoes.
4. Mix milk and sour cream together, then pour evenly over the layered vegetables.
5. Top with half of the shredded cheese and remaining potatoes, peppers, and onions.
6. Sprinkle remaining cheese and crushed crackers on top. Drizzle melted butter over.
7. Cover with foil and bake for 35 minutes. Remove foil and bake another 15 minutes until golden and bubbly.
8. Let cool slightly before serving.

Tips

• Use Yukon Gold potatoes for creamier texture.
• Add cooked bacon bits for a smoky flavor.
• This dish can be prepared ahead and baked just before serving.

Conclusion

This quick Easter potato casserole is a creamy, cheesy, and flavorful side dish that complements any festive main course. Its layers of tender potatoes and colorful vegetables make it as beautiful as it is delicious.