Description
A comforting cheesy potato casserole with creamy cheese, tender potatoes, and a crunchy cornflake topping, perfect for gatherings.
Ingredients
Scale
- ½ cup unsalted butter (melted)
- 14.5 ounces cream of chicken soup
- 1 ½ cups sour cream
- 8 ounces cream cheese (softened)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¾ cup yellow onion (grated)
- 2 cups cheddar cheese
- 32 ounces frozen shredded or cubed hash browns (thawed)
- 2 ½ cups corn flakes (crushed)
- ¼ cup unsalted butter (melted)
Instructions
- Thaw hashbrowns in the refrigerator overnight.
- Preheat oven to 350℉ and prepare a 9×13 baking dish.
- Combine melted butter, cream of chicken soup, sour cream, cream cheese, salt, pepper, garlic powder, and onion in a bowl.
- Mix until well combined.
- Add hashbrowns and cheese, then mix and place in the baking dish.
- Crush the cornflakes in a bag and mix with melted butter.
- Sprinkle cornflake mixture over the hashbrown layer.
- Bake uncovered for 40-45 minutes.
- Let rest for 10 minutes before serving.
Notes
For a different variation, try adding diced green chiles or using Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 10g
- Cholesterol: 70mg