Best Cheesy Potato Casserole Recipe
This cheesy funeral potato casserole is rich, creamy, and topped with buttery corn flakes. An easy, crowd-favorite side dish for holidays or any family meal.
Servings: 16 servings
Ingredients
- 30 ounce frozen hash brown potatoes diced or shredded, THAWED
- 16 ounces sour cream
- 21 ounces cream of chicken soup 2 - 10.5 ounce cans
- ½ cup salted butter melted (1 stick)
- ⅛ teaspoon garlic powder optional
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 cups cheddar cheese shredded
Topping
- 3 - 4 cups crushed corn flakes
- 6 tablespoons salted butter melted (this can be reduced if you like, I use 2 tablespoons per cup of corn flakes)
Instructions
- Preheat oven to 350℉. Lightly spray a 9X13 casserole dish.
- Make the Potato Filling: In a large bowl, combine sour cream, soup, butter, salt, and pepper. Mix well. Then add the cheese and hash brown potatoes and mix until combined and coated.
- Spoon the mixture into a single layer in a 9x13'' pan.
- Crush the cornflakes in a zip-top bag using a rolling pin or you can gently crush them by hand.
- Make the Topping: To a bowl, add melted butter to the crushed cornflakes and combine well. Evenly spread cornflake mixture over the top of the potato mixture.
- Bake for 40 to 50 minutes until bubbly, and the topping is golden brown.If your topping starts to brown too much for your liking, you can cover it with foil for part of the baking.
- Serve: Let the casserole rest for about 5 to 10 minutes before serving. This helps it set up nicely so it scoops easily and stays perfectly creamy.
Nutrition
Serving: 1 1 serving | Calories: 345 kcal | Carbohydrates: 23 g | Protein: 6 g | Fat: 26 g | Saturated Fat: 12 g | Polyunsaturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 51 mg | Sodium: 786 mg | Fiber: 1 g | Sugar: 2 g
Find it online:
www.soulfullymade.com/cheesy-potato-casserole/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/cheesy-potato-casserole/