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Cheesy Potato Casserole

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10 -12 servings
Author: The American Patriette

Ingredients

  • 2 lbs frozen shredded hashbrowns thawed
  • 3/4 c melted butter divided
  • 1 10.5 oz can cream of chicken or cream of mushroom soup either is fine
  • 1 pint sour cream
  • 2 c grated cheddar cheese
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 c crushed cornflakes

Instructions

  • Preheat oven to 350.
  • In a large mixing bowl, add hashbrowns, 1/2 c melted butter, soup, sour cream, cheese, salt, and pepper. Stir until everything is blended well.
  • Pour into a lightly greased 9x13" pan and bake in preheated oven for 30 minutes.
  • While casserole is baking, saute crushed cornflakes in remaining butter (1/4 c) in a pan on the stove top over medium heat for about 5 minutes.
  • Once the casserole has baked for 30 minutes, remove from oven and spread sauteed cornflakes evenly on the top.
  • Put the casserole back in the oven for 10 more minutes.
  • Remove from oven, allow to cool slightly, and serve it as a delicious side dish!