Description
A comforting and cheesy potato casserole featuring shredded potatoes baked in a creamy cheddar cheese soup mixture, topped with a crispy cornflake crust. This easy-to-make dish is perfect as a hearty side or main for family meals and gatherings.
Ingredients
Scale
Potato Mixture
- 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 Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix Ingredients: In a 9×13-inch casserole dish, thoroughly 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 until evenly mixed.
- Prepare Topping: In a small bowl, gently break up the cornflakes and toss them with the melted butter until they are fully coated, creating a crunchy topping.
- Add Topping: Evenly sprinkle the butter-coated cornflakes over the potato mixture in the casserole dish, ensuring full coverage.
- Bake: Bake the casserole uncovered for 35-40 minutes, or until it is bubbly throughout and the cornflake topping turns golden brown and crispy, indicating it is fully cooked.
Notes
- You can substitute cream of mushroom soup for cheddar cheese soup if preferred.
- Make sure frozen shredded potatoes are fully thawed and drained before use to avoid excess moisture.
- For extra flavor, consider adding chopped onions or a pinch of paprika to the potato mixture.
- Let the casserole rest for a few minutes after baking to set before serving.
- This dish reheats well in the oven at 350°F for 15-20 minutes.
