This cheesy potato casserole has a cheesy potato filling and a crispy cornflake topping.
Prep Time10 minutesmins
Cook Time45 minutesmins
10 minutesmins
Total Time1 hourhr5 minutesmins
Course: Side Dish
Cuisine: American
Servings: 12
Author: I Don't Have Time For That
Equipment
9 x 13-inch Baking Dish
Ingredients
⅓cupbuttermelted
2cupssour cream
1can cream of chicken soup
1teaspoon salt
1teaspoononion powder
2cupscheddar cheeseshredded
24ouncesfrozen diced hashbrowns thawed (cubes, not shredded)
Topping
½cupbuttermelted (1 stick)
3cupscorn flakesslightly crushed
Instructions
Preheat the oven to 350°F degrees.
In a large mixing bowl, combine the ⅓ cup of melted butter, sour cream, cream of chicken soup, salt, and onion powder. Stir in the shredded cheddar cheese and thawed diced hash browns.
Pour the mixture into a 9×13 inch glass baking dish greased with non-stick cooking spray.
In a medium mixing bowl, combine the ½ cup of melted butter and crushed corn flakes. Stir until the corn flakes are coated in the butter. Spoon the corn flake mixture over the casserole.
Bake the casserole uncovered for 45 minutes until it is bubbly and golden brown around the edges. Cool for 5-10 minutes before serving.
Notes
Leftovers will keep in an airtight container in the refrigerator for up to 4 days. It can also be frozen and will keep for 1 month in the freezer. Let thaw overnight in the refrigerator and reheat under the broiler or in the microwave.