Description
This Cheesy Potato Casserole is a comforting and creamy dish combining shredded potatoes, sharp cheddar cheese, and a crunchy cornflake topping, baked to golden perfection. Perfect as a hearty side or a satisfying main, it brings classic flavors and a delightful texture to your dinner table.
Ingredients
Scale
Main Ingredients
- 32 ounces shredded potatoes (defrosted if frozen)
- 10 ½ ounces condensed cheddar cheese soup (or cream of mushroom soup)
- 1 cup shredded sharp cheddar cheese
- â…” cup sour cream
- ¼ cup melted butter
- ¼ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Topping
- 1 cup cornflakes
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the casserole evenly.
- Mix the Casserole Base: In a 9×13-inch casserole dish, combine the shredded potatoes, condensed cheddar cheese soup (or cream of mushroom soup), shredded cheddar cheese, sour cream, melted butter, milk, garlic powder, and onion powder. Stir thoroughly to blend all ingredients evenly.
- Prepare the Topping: In a small bowl, gently break up the cornflakes and mix them with the 2 tablespoons of melted butter until the cornflakes are well coated for a crispy topping.
- Assemble the Casserole: Evenly sprinkle the butter-coated cornflakes over the potato mixture in the casserole dish, covering the surface completely.
- Bake the Casserole: Place the casserole uncovered in the oven and bake for 35-40 minutes until the casserole is bubbly and the cornflake topping is golden brown and crisp.
Notes
- For a gluten-free option, ensure the condensed soup and cornflakes are gluten-free.
- Using cream of mushroom soup instead of cheddar cheese soup will alter the flavor but keep the texture creamy.
- Do not cover the casserole while baking to maintain the crispiness of the topping.
- Let the casserole sit for a few minutes after baking before serving to set.
- You can add cooked bacon or diced ham for extra flavor if desired.
