4-Ingredient Lazy Sunday Puff Casserole Directions:
Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch oven-safe glass baking dish with cooking spray.
Whisk the undiluted condensed cream of mushroom soup and milk together in a large bowl until evenly combined.
Stir in 1½ cups of the cheddar, reserving the remaining ½ cup.
Add the frozen potato puffs and fold gently just until coated, keeping them intact.
Transfer immediately to the prepared dish and spread into an even layer without pressing down. Sprinkle the reserved cheddar evenly over the top.
Bake uncovered for 45–55 minutes, until the edges are bubbling, the exposed potato puffs and cheese are golden, and the center reaches 165°F (74°C). Begin checking at 45 minutes.
If needed, continue baking for another 5–10 minutes. Loosely cover with foil if the surface is sufficiently browned before the center is hot. Do not use the broiler with a glass baking dish.
Place the hot dish on a dry trivet and let rest for 10 minutes before scooping and serving.
Practical Woman's Secret
Fold the potato puffs into the sauce straight from the freezer and avoid compacting the mixture. The exposed tops can develop golden edges, while the puffs beneath the sauce will remain soft and tender.
Serving and Storage
Serve warm, scooping through the topping and creamy center. A separate green salad or steamed vegetable provides a fresh accompaniment. Refrigerate leftovers in shallow, airtight containers within 2 hours and use within 3 days. Reheat in an oven-safe dish at 350°F until the center reaches 165°F, following the dish manufacturer’s temperature-change instructions.
Nutrition Information
Estimated per serving: ⅛ of the casserole, using a 32-ounce bag of potato puffs
Calories: 360 kcal
Protein: 12 g
Carbohydrates: 32 g
Fat: 20 g
Fiber: 3 g
Sugar: 4 g
Sodium: 800 mg
I'm waiting for your comments! Enjoy!
