The Best Cheesy Potato Casserole
The Best Cheesy Potato Casserole recipe that you need for every holiday!
Ingredients
- 2 lb frozen hash browns
- 1 cup Cream of Chicken Soup Substitute
- 16 oz sour cream
- 8 tbsp unsalted butter melted
- 1/2 cup white onion chopped
- 2 cups sharp cheddar shredded
- 1 teaspoon salt
- 1 teaspoon black pepper
Topping
- 8 tbsp unsalted butter melted and cooled
- 2 cups corn flakes crushed
- 1 cups cheddar shredded
Optional
- 1/2 cup pickled or fresh jalapeños diced (if going spicy on the whole casserole use 1 cup)
- 9 slices of jalapeños for topping (double if going spicy on whole casserole)
Instructions
- In a large bowl, mix hash browns, Cream of Chicken Soup, sour cream, butter, onion, salt and pepper together with 2 cups of the cheddar until well combined. Put into a well greased casserole dish. Top with remaining cheddar. Option: Mix in diced jalapeños.
- In a separate bowl, crush corn flakes, then mix together with remaining melted butter. Spread on top of casserole. Option: Top with sliced jalapeños.
- Bake for 50 minutes at 350 degrees or until cheese is bubbling around the edges and topping is golden brown.
Notes
You can make ahead and keep covered in the fridge for up to three days then add the topping and bake when you are ready to serve.
If you want to make ahead even further in advance, you can assemble filling in a freezer safe container (like plastic or foil) cover and freeze for up to six months. Wait until ready to bake to add topping. The thawing process can make the topping soggy. Then let thaw in fridge overnight and bake according to recipe. **If the center is still frozen or very cold after thawing, you may need to increase baking time.
Nutrition
Calories: 313kcalCarbohydrates: 16gProtein: 8gFat: 25gSaturated Fat: 15gCholesterol: 68mgSodium: 392mgPotassium: 331mgFiber: 1gSugar: 2gVitamin A: 870IUVitamin C: 6mgCalcium: 194mgIron: 2mg
Tried this recipe?Let us know how it was!