Crunchy potato casserole recipe
This is a holiday classic, creamy potato casserole with a crunchy cornflake topping.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 Servings 1x
- Category: Side dish
- Method: Oven-baked
- Cuisine: American
Ingredients
Units
Scale
- 2 lb frozen southern style hash browns
- Salt and pepper
- 8 oz. sour cream
- 1 can cream of chicken soup
- 8 oz. shredded cheddar cheese
- 1/2 cup butter
- 2 cups crushed cornflakes
Instructions
- Do the prep. Preheat the oven to 350°F or 177°C. Coat a 9×13 inch baking dish with cooking spray.
- Assemble the casserole. Place the frozen hash browns in the baking dish and season with salt and pepper. Melt ¼ cup (or 1/2 a stick) of the butter and pour it over the potatoes. In a medium bowl, combine sour cream, cream of chicken soup, and cheddar cheese. Spread the cheese mixture over the potatoes.
- Make the topping. Melt the remaining ¼ cup of butter and mix it gently with 2 cups of crushed cornflakes. Sprinkle the buttered cornflakes over the casserole.
- Bake. Cover the casserole dish with foil. Bake in the heated oven for 1 hour. Remove the foil and cook the dish for 15 minutes more, or until the cornflakes are browned on top and the casserole is bubbly.
Notes
You can use light sour cream and light cream of chicken soup.
Nutrition
- Serving Size:
- Calories: 1044
- Sugar: 150.3 g
- Sodium: 863.1 mg
- Fat: 38.9 g
- Carbohydrates: 171.5 g
- Protein: 16.3 g
- Cholesterol: 93 mg
Find it online: https://blogchef.net/crunchy-potato-casserole-recipe/