Dive into our Delicious Cheesy Potato Casserole, an indulgent dish that’s irresistibly creamy, slightly crunchy on top, and the perfect comforting side for your table.
Do you dream of soft potatoes layered with tons of melty cheddar cheese, tangy sour cream, just the right amount of chicken soup, all topped off with a buttery cornflake crust? Me too! Which is why I had to make this recipe. Eating it is like a great big hug. A great big cheesy hug.
If you’ve already fallen for the simplicity of my Perfect Twice-Baked Potatoes or can’t live without my comforting Scalloped Potatoes, wait till you get a taste of this baby. It combines all those familiar flavors, blends them perfectly, and whisks them off to a whole new level of potato awesomeness. So, are you ready for a serious dose of comfort food in your life?
Why You Will Love This Recipe //
- When it’s that time of the year and you find yourself scrolling through the recipe book in your mind for something enticing to warm you up, this should be your go-to. This casserole is basically a great, big culinary hug.
- With a list you can count on one hand — spuds, cheddar, corn flakes — this dish takes everyday ingredients and turns them into a yummy feast.
- Pulling it together requires nothing fancy or complicated. So whether you’re a wiz in the kitchen or still navigating around your oven settings – it’s a piece of cake, or rather casserole!
Ingredients //
Okay, so there is more than five fingers’ worth of ingredients here, but it is still an easy one to pull together, trust me.
- 4 large potatoes (30 oz.)
- 2 cups sour cream
- 1 cup cream of chicken soup
- 2 cups cheddar cheese, shredded
- ½ cup spring onions, finely sliced
- salt and pepper
- 2 ½ cups corn flakes
- ¼ cups salted butter
How to Make Cheesy Potato Casserole // The Steps
Step 1: Heat your oven to 350°F and spray a casserole dish with cooking spray. Peel and slice the potatoes into wheels.
Step 2: Mix the sour cream, soup, cheddar cheese, spring onions, salt, and pepper together in a large bowl. Add the sliced potatoes and stir so that all the potatoes are coated.
Step 3: Pack the potato mix into the sprayed casserole dish.
Step 4: Mix the melted butter with the corn flakes and layer on top of the potato base. Bake in the oven for 1 hour or until the potatoes are cooked through.
Tips & Tricks For a Perfect Cheesy Potato Casserole //
- For extra flavor, sprinkle some garlic powder or onion powder into the sour cream mixture.
- If you prefer a crispy topping, mix in some grated Parmesan cheese with the corn flake and butter mixture.
- Let the casserole cool for a few minutes before serving to let it set and make it easier to portion out (when it is still really hot it tends to be a little runny).
- An easy trick to follow, use a mandoline slicer for consistent thickness.
- Make it a nice layer or corn flakes to create the perfectly crispy, golden-brown top.
FAQs //
The only thing that has gluten in it is the chicken soup, so make sure to buy one that is gluten-free and you should be in the clear.
Starchy ones like Russets or Yukon Gold are your best bets. They’ve got just the right texture for this dish. Waxy potatoes aren’t the best idea as they don’t soak up all the flavors as well.
The sour cream gives the dish a unique zing and creaminess, but if you’re not up for it, Greek yogurt or cream cheese can get the job done.
Absolutely! Feel free to use whatever cheese you prefer. Monterey Jack, Colby, and Swiss would all work. Heck, you could mix and match some of your faves if you like!
Want a protein boost? Toss in some cooked bacon, diced ham, or shredded chicken. Need to up your veggie ratio? Try layering in some spinach or sautéed mushrooms. Also, for a different crunch, swap out those corn flakes for Panko breadcrumbs or French-fried onions.
Yes, you can! Prep it but hold back on adding the corn flakes until you’re about to bake it. It can chill in your fridge for a day or two. When you’re set to serve, sprinkle on those corn flakes and let it bake until it’s piping hot and melty.
Serving Suggestions //
This creamy, cheesy casserole pairs perfectly with any substantial main dish – think Tender London Broil, this One-Pan Roasted Chicken with Veggies, or baked fish, like my Salmon in Parchment Paper. Additionally, don’t forget to adorn your table with a vibrant salad or Grilled Corn on the Cob on the side for a pop of color and balance. A fresh fruit dessert, such as classic apple pie or a berry tart, could wrap up your meal beautifully, mirroring the nostalgic comfort appeal of this dish.
How to Store This Cheesy Casserole //
Let your casserole cool completely, then store it in an airtight container and put it in the fridge where it will keep for up to three days. To warm it up again, pop it in your oven (pre-heated to 350°F) for about 15-20 mins or until it’s hot and bubbly. If you already topped your casserole with the corn flakes and they made their way into the fridge, don’t worry. You can rekindle the crisp by broiling on LOW for a couple minutes. Just keep an eye on it — BROIL can spoil a meal.
Delicious Cheesy Potato Casserole
Ingredients
- 4 large potatoes 30 oz.
- 2 cups sour cream
- 1 cup chicken soup
- 2 cups cheddar cheese shredded
- ½ cup spring onions finely sliced
- salt and pepper
- 2 ½ cups corn flakes
- ¼ cups salted butter
Instructions
- Heat the oven to 350°F and spray a casserole dish with cooking spray. Peel and slice the potatoes into wheels.
- Mix the sour cream, soup, cheddar cheese, spring onions, salt, and pepper together in a large bowl. Add the sliced potatoes and stir so that all the potatoes are coated.
- Pack the potato mix into the sprayed casserole dish.
- Mix the melted butter with the corn flakes and layer on top of the potato base. Bake in the oven for 1 hour or until the potatoes are cooked through.