Cheesy Potato Casserole

This potato dish is a perfect side dish to any meal! I love the simplicity of this dish but the taste you’d never know how simple it really was.  I will tell you right now, this dish isn’t considered low fat or healthy by ANY means.  This is a rich, cheesy and full of fat and calories dish.  Hey, we need to treat ourselves, right? I don’t make this that often, but when I do, I enjoy it so much.

We ended up adding the potatoes to our Christmas Eve menu once the kids came along.  It’s a kid friendly dish for sure.  There are several different recipes out there like this one.  I use a lot less butter. Some call for a full stick of butter inside the potatoes and then on the top, that’s totally not necessary in my opinion.  1 stick of butter is more then enough, sometimes I don’t even use that.

I usually make these with shredded potatoes, I feel like they are super tender.   This time I used the small diced hashbrowns and cooked slightly longer and they came out just as good.

Everyone will love this dish, it’s sure to be a family favorite  Take it to your next potluck, you’ll be the talk of the office.



Cheesy Potato Casserole


32 frozen hashbrowns, thawed (Diced or shredded)
1 10.5 oz can cream of chicken or cream of mushroom soup
1 cup sour cream
8-10 oz cheddar cheese (I like a little more)
1 stick of butter, melted
1 cup corn flake crumbs*
1 small onion, diced
1/2 T garlic powder
1/2 T onion powder
2 t salt (more to taste)
2 t pepper (more to taste)
2 t Garlic & Herb Seasoning (see Link below)

Directions: Preheat oven to 350.  In a large bowl add the hashbrowns, cream of chicken soup, sour cream, cheddar cheese, diced onion, and all the seasoning and half the melted butter.  Mix very well.  Making sure you get all the potatoes coated.  Add the potato mixture to an oven safe bowl.  Evenly top with the corn flake crumbs.  ( I add more, because I love the topping.)  Drizzle the last half stick of melted butter over the topping.  Bake in the oven for 1 hour or until the top is slightly golden in color.  Let sit a few minutes, and serve hot.

Note: If you use the diced hasbrowns you may need to cook slightly longer.  I notice that sometimes the hashbrowns are bigger making it take longer to cook. I prefer the shredded ones for this recipe, however when I took the pictures most recently I was only able to get the diced.  Also, you can use more butter if you like. I like to use less since there is no real purpose for all the extra fat.  It taste just as good. Some extra ingredients that would be fun and give it a nice kick would be cooked bacon goat cheese, ricotta or maybe diced jalapeños.  If you can’t find corn flake crumbs, just buy a box of the cereal and crush them up or put in a food processor.  You want them to be pretty fine, like consistency of breadcrumbs.


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My name is Julie. I'm 36 years old and living in Chicago! I'm am east coaster at heart. I love to cook and create new dishes. Check out my blog!

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