Can I use fresh potatoes instead of frozen?

Absolutely! If you prefer fresh, peel and shred your potatoes, then pat them dry to remove excess moisture. You'll want to reduce the baking time to about 30 minutes since fresh potatoes cook faster than frozen.

What can I substitute if I don’t have cream of chicken soup?

A great substitute is cream of mushroom soup, which keeps the casserole creamy and flavorful. Alternatively, you can make a simple homemade white sauce using butter, flour, and milk if you want control over the ingredients.

How do I keep the corn flake topping crispy after baking?

To maintain crispiness, avoid covering the casserole tightly right after baking. Let it cool uncovered for a few minutes before serving. If reheating leftovers, bake uncovered to revive the crunch.

Can I prepare this casserole ahead of time for a potluck?

Yes! You can assemble the casserole the day before, but wait to add the corn flake topping until just before baking. Keep it covered tightly in the fridge and then bake as usual when you’re ready to serve.

Cheesy Potato Casserole - Comforting & Delicious Side Dish

Description

A creamy, cheesy potato casserole topped with a crunchy corn flakes crust, perfect as a comforting side dish for any meal. This recipe uses frozen shredded potatoes combined with sour cream, cream of chicken soup, and sharp cheddar cheese for a rich and flavorful dish baked to golden perfection.

Ingredients

Scale

Main Ingredients

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 one 26oz-28oz bag)

Topping

1/2 cup butter, melted
3 cups corn flakes, lightly crushed

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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. Add the chopped green onions and sauté for about 3 minutes until they become soft and fragrant.
Combine Cream and Cheese: Stir in the sour cream and cream of chicken soup into the skillet with the onions, mixing until the mixture is combined and starts to bubble. Then, add the shredded cheddar cheese and stir until it melts completely.
Add Potatoes: Remove the skillet from heat and fold in the frozen shredded potatoes, making sure they are fully coated with the creamy mixture.
Prepare Casserole Dish: Lightly grease a 9x13 inch casserole dish. Pour the potato mixture into the dish and spread evenly.
Make Topping: In a separate bowl, mix the crushed corn flakes with the melted butter until all the flakes are well coated.
Add Topping: Evenly spread the buttered corn flakes over the potato mixture in the casserole dish.
Bake: Place the casserole in the preheated oven and bake for 45 minutes, or until the center is hot, bubbly, and the topping is golden brown.

Notes

You can substitute frozen shredded potatoes with freshly shredded potatoes; reduce baking time to 30 minutes accordingly.
To freeze the casserole, prepare up to the step before adding corn flakes. Freeze in an airtight container. When ready to bake, add the topping and increase baking time until the center is hot and bubbly.

Nutrition

Serving Size: 1 serving
Calories: 280 kcal
Sugar: 2 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 45 mg