Cheesy Potato Casserole (Print Version)
# Ingredients:
→ Potato Base
01 -
1 (32-ounce) package frozen diced hash browns (or shredded potatoes)
02 -
2 cups sour cream
03 -
1 (10.5-ounce) can cream of chicken soup
04 -
¾ cup unsalted butter, melted, divided (½ cup for mixture, ¼ cup for topping)
05 -
2 cups shredded cheddar cheese
06 -
1 teaspoon salt
07 -
1 teaspoon onion powder (optional)
→ Topping
08 -
2-3 cups corn flakes, crushed
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter and set aside.
02 -
Place the frozen hash browns in a colander and let them sit at room temperature until fully thawed and excess moisture has drained.
03 -
While the potatoes are thawing, combine the sour cream, cream of chicken soup, and ½ cup of the melted butter in a large bowl. Mix well until smooth.
04 -
Add the shredded cheddar cheese, salt, and onion powder (if using) to the cream mixture. Stir until all ingredients are well incorporated.
05 -
Add the thawed hash browns to the cheese mixture and stir until the potatoes are evenly coated. Spread this mixture into the prepared baking dish.
06 -
Place the crushed cornflakes and remaining ¼ cup of melted butter in a large resealable plastic bag. Seal the bag and shake until the cornflakes are evenly coated with butter.
07 -
Sprinkle the buttered cornflakes evenly over the potato mixture in the baking dish.
08 -
Bake in the preheated oven for 42-46 minutes, or until the topping is golden brown and the edges are bubbling. Serve warm.
# Notes:
01 -
For make-ahead preparation, assemble the potato mixture but don't add the cornflake topping. Cover and refrigerate for up to 24 hours, then add the topping just before baking.
02 -
If cornflakes aren't available, you can substitute with Panko breadcrumbs or crushed Ritz crackers for the topping.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.