Loaded Baked Potato Casserole

Loaded Baked Potato Casserole

10 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Recipe by  Campbell's Kitchen

“This baked potato casserole is loaded with Cheddar cheese, bacon, and French fried onion flavor.”

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Adjust Servings

Original recipe yields 8 servings



  1. Stir the potatoes, 1 1/3 cups of the onions, peas, cheese and bacon in a 13 x 9-inch (3-quart) shallow baking dish. Stir the soup and milk in a medium bowl. Pour the soup mixture over the potato mixture. Cover.
  2. Bake at 350 degrees F for 30 minutes or until hot. Stir.
  3. Sprinkle with the remaining onions. Bake for 5 minutes more or until the onions are golden brown.

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Reviews (10)

Rate This Recipe


I took this to a cookout and it was a hit. Instead of using 2 cream of celery soups, I used one celery and one cream of chicken. I also added 1 cup of sour cream. I noticed that alot of people picked out the peas so I probably won't use those the next time!



If there were 6 stars, I'd click on that one too. This was so good. I switched the green peas for broccoli florets and added more bacon. When it was finished cooking, I topped with some more crumbled bacon and shredded cheese. This recipe would be great to mess with because so many things taste great on a baked potato and I am sure it would be wonderful on the casserole. Good stuff, a keeper.



I made this with the Cream Soup Base recipe instead of canned cream soup. This was delicious AND filling. The whole family of 12 enjoyed it!

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Amount Per Serving (8 total)

  • Calories
  • 386 cal
  • 19%
  • Fat
  • 21.4 g
  • 33%
  • Carbs
  • 37.2 g
  • 12%
  • Protein
  • 10.6 g
  • 21%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 1373 mg
  • 55%

Based on a 2,000 calorie diet



previous recipe:

Jill's Hash Brown Casserole


next recipe:

Campbell's(R) Green Bean Casserole