Make this creamy, cheesy potato casserole using frozen hash browns. It is a comforting side dish perfect for holidays, potlucks, or family dinners.
Author:cookingbycarla
Prep Time:15 min
Cook Time:55 min
Total Time:70 min
Yield:8 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
32 ounces frozen shredded hash brown potatoes, thawed
1 can (10.5 ounces) condensed cream of chicken soup
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1 cup milk
1 cup shredded sharp cheddar cheese, divided
1/2 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup crushed cornflakes (for topping)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
In a large bowl, combine the thawed hash brown potatoes, cream of chicken soup, cream of mushroom soup, sour cream, milk, 1/2 cup of the cheddar cheese, melted butter, salt, and pepper. Stir until everything is well mixed.
Pour the potato mixture into the prepared baking dish and spread it evenly.
In a small bowl, mix the remaining 1/2 cup of cheddar cheese with the crushed cornflakes. Sprinkle this mixture evenly over the top of the casserole.
Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
Let the potato casserole rest for 5 to 10 minutes before serving.
Notes
You can prepare this cheesy potato casserole the night before. Cover it tightly and refrigerate. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
For a loaded baked potato casserole flavor, stir in 1 cup of cooked, crumbled bacon and 2 chopped green onions with the potato mixture before spreading it in the dish.
If you do not have cream of chicken soup, you can substitute it with an equal amount of cream of celery soup or use only cream of mushroom soup.