Description
This Cheesy Potato Casserole is a creamy, comforting side dish featuring tender shredded potatoes baked in a savory mixture of sour cream, cream of chicken soup, sharp cheddar cheese, and green onions, topped with a buttery corn flakes crust for delightful crunch.
Ingredients
Scale
Base
- 1/4 cup butter
- 4 green onions, chopped
- 1 cup sour cream
- 10 oz can cream of chicken soup
- 2 cups sharp cheddar cheese, shredded
- 6 cups frozen shredded potatoes (approximately a 26oz-28oz bag)
Topping
- 1/2 cup butter, melted
- 3 cups corn flakes, lightly crushed
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it's ready for baking the casserole.
- Sauté Onions: In a skillet, melt 1/4 cup butter over medium heat and sauté the chopped green onions for about 3 minutes until they become soft and fragrant.
- Combine Creamy Ingredients: Add the sour cream and cream of chicken soup to the skillet, stirring continuously until the mixture is well combined and starts to bubble.
- Melt Cheese: Stir in the shredded sharp cheddar cheese and continue stirring until the cheese is fully melted and incorporated into the mixture.
- Add Potatoes: Remove the skillet from heat and fold in the frozen shredded potatoes, stirring gently to coat them evenly with the creamy cheese and onion mixture.
- Transfer to Casserole Dish: Pour the potato mixture into a lightly greased 9x13 inch casserole dish, spreading it out evenly.
- Prepare Topping: In a separate bowl, mix the crushed corn flakes with the melted 1/2 cup butter, ensuring the flakes are fully coated with butter.
- Add Topping: Sprinkle the buttery corn flakes evenly over the potato mixture in the casserole dish, creating a crunchy topping layer.
- Bake: Place the casserole in the preheated oven and bake for 45 minutes until the topping is golden brown and the center is hot and bubbly.
Notes
- For a fresher taste, substitute frozen shredded potatoes with freshly shredded potatoes and reduce the baking time to 30 minutes.
- If you want to freeze the casserole, assemble and freeze it before adding the corn flakes topping. When ready to bake, add the topping and increase baking time until the casserole is heated through and bubbly.
- Make sure to lightly grease the casserole dish to prevent sticking.
- For a vegetarian version, substitute cream of chicken soup with cream of mushroom soup.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 45 mg
