Cheesy Potato Casserole (Print Version)
# Ingredients:
→ Potato Base
01 -
1 (32-ounce) bag of frozen hash browns, diced or shredded
02 -
2 cups of sour cream
03 -
1 (10.5-ounce) container of cream of chicken soup
04 -
¾ cup of unsalted butter, melted (use ½ cup for mixing and ¼ cup for the topping)
05 -
2 cups of cheddar cheese, shredded
06 -
1 teaspoon of salt
07 -
1 teaspoon of onion powder (optional)
→ Topping
08 -
About 2-3 cups of crushed corn flakes
# Instructions:
01 -
Set your oven to 350°F (175°C) to preheat. Coat a 9×13-inch dish with butter or cooking spray, then set it to the side.
02 -
Put frozen hash browns into a colander and leave them at room temperature until they’ve thawed and any water has drained.
03 -
While the potatoes are thawing, mix the sour cream, cream of chicken soup, and ½ cup of melted butter together in a big mixing bowl until smooth.
04 -
Toss the shredded cheddar cheese, salt, and onion powder (if you’re using it) into the creamy mixture. Stir everything until it’s well blended.
05 -
Stir the thawed potatoes into the cheese mixture until they’re completely coated. Spread this into the dish you’ve greased.
06 -
Pour the crushed corn flakes into a large resealable plastic bag. Add the remaining ¼ cup of melted butter, seal the bag, and shake it up until the flakes are coated evenly.
07 -
Evenly sprinkle the buttered corn flakes over the top of the potato mixture in the dish.
08 -
Bake for 42-46 minutes in the heated oven, or until the corn flakes are golden and the edges are bubbly. Serve while warm.
# Notes:
01 -
If prepping ahead, assemble the potato mixture but leave the topping off. Cover and store in the fridge for up to 24 hours, then add the topping before baking.
02 -
No corn flakes? You can switch them out with Panko breadcrumbs or crushed Ritz crackers for a similar crunch.
03 -
Store any leftovers in an airtight container in the fridge for 3 days. Warm them up in the microwave before eating.