This cheesy potato casserole make the perfect side dish for any meal. It’s super easy, cheesy, and delicious!
Course: Side Dish
Keyword: Casserole, Cheese, Cheesy Potato Casserole, potatoes, Thanksgiving side dish
Author: Jennifer Fishkind
2poundsfrozen hash brownspartially thawed
1cancream of chicken soup
½cupbuttermelted (one stick)
Salt and pepper to taste
2cupsshredded cheddar cheese
Preheat oven to 350 degrees. Prepare a 9x13 pan with nonstick spray.
Place the hash browns in a large bowl.
In a medium bowl combine the soup, ½ cup melted butter, garlic, salt and pepper, chopped onions, sour cream, cheddar cheese.
Pour the soup mixture over the hash browns and stir until well combined.
Pour into prepared pan.
Combine the crushed corn flakes and melted butter and sprinkle evenly over the top of the casserole.
Bake for 45-55 minutes.
Storage:You can store your cheesy potato casserole in the fridge in a tightly sealed tupperware or in a pan with a cover on it. When you’re ready to enjoy your leftovers simply pop it in the microwave or put it in the oven on broil to warm it up and keep the corn flakes nice and crispy!Tips:
Make sure that your hash browns are at least partially thawed. You don’t want to be using frozen hash browns in this recipe.
When mixing all of the ingredients together, I have found it’s much easier to mix evenly and be sure that everything is coated if I mix it together using my hands.
Do not forget to prepare your pan by using non stick spray. This is important, otherwise the hash browns will likely stick to the pan.
You can choose to crush up the cornflakes using your hands, or simply put the cornflakes in a plastic bag and use a rolling pin to go over them once and crush them super easily.
If you find it easier, you can forego mixing together the cornflakes and melted butter. Instead, sprinkle the cornflakes over the top of your casserole first, and then evenly pour the melted butter on top of the cornflakes.