A delightful twist on a classic casserole, combining creamy, cheesy, and spicy flavors for a comforting dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking throughout the casserole.
Grease a casserole dish with butter or cooking spray.
Greasing prevents sticking and makes cleanup easier.
Slice the potatoes thinly and evenly.
Use a mandoline slicer for uniform slices.
Layer half of the potato slices in the bottom of the casserole dish.
Overlap the slices slightly for even coverage.
Spread half of the chili over the potatoes.
Ensure the chili is evenly distributed for consistent flavor.
Dot half of the cream cheese over the chili.
Softened cream cheese is easier to spread.
Pour half of the cream of mushroom soup over the layers.
Spread the soup evenly for a creamy texture.
Sprinkle half of the cheddar cheese over the top.
Grated cheese melts more evenly.
Repeat the layers with the remaining ingredients.
Press down gently to compact the layers.
Cover the dish with foil and bake for 1 hour and 30 minutes.
Covering prevents the top from over-browning.
Remove the foil and bake for an additional 10 minutes to brown the top.
For a golden crust, broil for the last 2 minutes.
Let the casserole rest for 20 minutes before serving.
Resting allows the layers to set for easier serving.
