Description
Comforting cheesy potato casserole topped with a buttery, crispy crust—classic side dish perfect for gatherings or potlucks.
Ingredients
Units
Scale
- 2 lb frozen hash brown potatoes, thawed
- 1 can (10 1/2 oz) condensed cream of chicken soup
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup chopped green onions
- 1 tsp garlic powder
- Salt & pepper, to taste
- 1 cup crushed cornflakes (for topping)
- 1/4 cup unsalted butter, melted (for topping)
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking dish.
- In a large bowl, mix soup, sour cream, cheddar, green onions, garlic powder, salt & pepper.
- Fold in thawed hash browns until evenly coated.
- Spread potato mixture into prepared baking dish.
- In a small bowl, combine crushed cornflakes with melted butter; sprinkle evenly over potatoes.
- Bake 45–55 minutes, until bubbly and topping is golden and crisp.
- Let rest 5 minutes before serving.
Notes
- Substitute cream of mushroom soup for vegetarian version.
- For extra richness, stir in ½ cup melted Velveeta or cream cheese.
- Add chopped bacon or ham for a meatier variation.
- Make ahead and refrigerate; bake an extra 10 minutes if cold.
- Gluten‑free variation: use gluten‑free soup and crushed gluten‑free cereal.
Nutrition
- Serving Size: 1 serving (⅛ casserole)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 55 mg