Cheesy 3-Ingredient Green Chile Baked Mashed Potato Casserole Recipe by John Eckels

Cheesy 3-Ingredient Green Chile Baked Mashed Potato Casserole Recipe

I threw this cheesy green chile baked mashed potato casserole together a few years ago when I made prime rib for my holiday dinner. This three ingredient potato casserole recipe is super easy and my guests have raved on how good this recipe is. This is a very bold side dish and goes well with steak and prime rib.

To make these easy baked mashed potatoes you will need two containers of Bob Evans sour cream and chives potatoes, a can of chopped green chiles and sharp cheddar cheese. The potatoes bake for about one hour in the oven after being whipped together with an electric mixer. The prep is quick and easy, and it's gluten-free.

This easy cheesy baked mashed potato casserole recipe is one your family will not soon forget. Delicious.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour and 5 minutes
Servings: 12


  • 2 containers (32 ounces each) Bob Evans sour cream and chives mashed potatoes 
  • 1 small can (4 ounces) chopped green chiles
  • 2 cups grated sharp cheddar cheese

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Recipe Notes

  • I used a KitchenAid stand mixer for this recipe.
  • I have found the mashed potatoes to be a little bit inconsistent in terms of thickness. If the potatoes are thick use the juice in the green chiles, otherwise drain before adding to the potatoes.
  • This recipe could easily be cut in half and baked in a smaller casserole dish. 

Here's how to make it: 

  1. In the bowl of a stand mixer, combine both containers of mashed potatoes and green chiles. Spread the potatoes in a 2-quart baking dish.
  2. Bake in a preheated 350-degree F oven for about 20 minutes. Top with the cheese and bake an additional 40 minutes or until cheese is melted and potatoes are hot.

Nutrition Facts Per Serving

Calories: 164

Total Fat: 9.6g

Saturated Fat: 6g

Cholesterol: 30mg

Sodium: 552mg

Total Carbohydrate: 13.9g

Dietary Fiber: 1.6g

Total Sugars: 1.4g

Protein: 6g

Vitamin D: 2mcg

Calcium: 155mg

Iron: 0mg

Potassium: 18mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Yum! This looks so good, John Eckels ! I'm going to make it but cut it in half for the two of us. Thanks for sharing! Hope to see more recipes from you.
John Eckels
You can use the leftovers to make really awesome potato pancakes. Just mix in an egg and some flour and fry in butter!
Simple recipe with so much flavor, great for the whole family.

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