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–+ servings
cheesy potato casserole

Cheesy Potato Casserole

5 from 1 vote
A comforting and creamy cheesy potato casserole featuring tender diced potatoes in a rich cheddar and sour cream sauce, finished with a crispy buttered cornflake topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 people
Course: Side Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 32 ounces frozen diced hash brown potatoes Thawed and patted dry
  • 16 ounces sour cream Full-fat is recommended
  • 10.5 ounces cream of chicken soup Condensed, do not dilute
  • 2 cups sharp cheddar cheese Freshly grated
  • ½ cup unsalted butter Melted, divided
  • 2 cups cornflakes Lightly crushed
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper Freshly cracked

Equipment

  • 1 Large mixing bowl For combining the filling
  • 1 9x13 inch baking dish For baking the casserole
  • 1 Cheese grater For freshly grating the cheddar
  • 1 Silicone spatula For folding the mixture

Method
 

  1. Whisk the sour cream, condensed soup, half of the melted butter, salt, and pepper in a large mixing bowl until smooth.
  2. Fold the thawed diced potatoes and grated cheddar cheese into the wet mixture until evenly coated.
    folding potatoes and cheese into casserole mixture
  3. Spread the potato mixture evenly into a lightly greased 9x13-inch baking dish.
    spreading hashbrown casserole mixture into baking dish
  4. Toss the crushed cornflakes with the remaining melted butter and sprinkle evenly over the potatoes.
    sprinkling cornflake topping on hashbrown casserole
  5. Bake at 350 degrees Fahrenheit for 45 minutes until the edges are bubbly and the topping is golden brown.

Nutrition

Serving: 210gCalories: 385kcalCarbohydrates: 32gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 580mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 250mgIron: 1.5mg

Notes

Ensure your frozen diced potatoes are completely thawed and patted dry with a paper towel before mixing. Excess moisture will result in a watery sauce.

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