Description
This Cheesy Potato Casserole is a comforting and flavorful side dish featuring tender shredded potatoes baked in a creamy mixture of sour cream, cream of chicken soup, and sharp cheddar cheese, topped with a crispy buttery cornflake crust. Perfect for family dinners or holiday gatherings.
Ingredients
Scale
Main Ingredients
- 1/4 cup butter
- 4 green onions, chopped
- 1 cup sour cream
- 10 oz can cream of chicken soup
- 2 cups sharp cheddar cheese, shredded
- 6 cups frozen shredded potatoes (use a 26oz-28oz bag)
Topping
- 1/2 cup butter, melted
- 3 cups corn flakes, lightly crushed
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Sauté Green Onions: In a skillet over medium heat, melt 1/4 cup butter and sauté the chopped green onions for about 3 minutes until they become soft and fragrant.
- Add Creamy Ingredients: Stir in the sour cream and cream of chicken soup to the onions and butter mixture, stirring continuously until combined and bubbly.
- Melt Cheese: Add the shredded sharp cheddar cheese to the mixture and continue stirring until the cheese is fully melted and the mixture is smooth.
- Combine Potatoes: Remove the skillet from heat and fold in the frozen shredded potatoes, stirring thoroughly to coat all the potatoes with the creamy mixture.
- Transfer to Dish: Pour the potato mixture into a lightly greased 9x13 inch casserole dish and spread evenly.
- Prepare Topping: In a separate bowl, toss the lightly crushed corn flakes with 1/2 cup melted butter until the flakes are evenly coated.
- Add Topping: Spread the buttered corn flakes evenly over the potato mixture in the casserole dish.
- Bake: Place the casserole in the preheated oven and bake for 45 minutes until the center is hot and bubbly and the topping is golden and crispy.
Notes
- Use freshly shredded potatoes instead of frozen for a fresher texture; reduce the baking time to 30 minutes accordingly.
- To freeze the casserole, assemble without the corn flake topping. Freeze, then add the topping before baking, increasing bake time until the center is hot and bubbly.
- If preferred, substitute cream of chicken soup with cream of mushroom soup for a vegetarian option (adjusting diet accordingly).
- Use gluten-free corn flakes to make this dish gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 45 mg
