Go Back
Cheese Potato Casserole

Cheese Potato Casserole Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 30 oz frozen shredded hash browns
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 cup sour cream
  • ½ cup whole milk
  • ½ cup unsalted butter, melted
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 tsp onion powder
  • 2 cups crushed cornflakes
  • 2 tbsp unsalted butter, melted (for topping)

Method
 

  1. In a large bowl, stir together the frozen hash browns, soup, sour cream, milk, 6 tbsp melted butter, salt, pepper, garlic powder, onion powder, and 1½ cups cheddar until everything is evenly coated.
  2. Spread the mixture into a buttered 9×13-inch dish and top with the remaining ½ cup cheddar.
  3. Toss the crushed cornflakes with 2 tbsp melted butter and scatter over the cheese layer.
  4. Bake at 350°F (175°C) for 45 to 50 minutes until bubbly and golden. Let rest 10 minutes, then scoop and serve hot.

Notes

If you assemble the casserole a day ahead, refrigerate the potato mixture in the dish without the cheese layer or topping, then add the cheese and buttered cornflakes right before baking. The cornflakes will keep their crunch best when they go on just before the dish hits the oven.