Cheesy Potato Casserole
User Reviews
4.9
Cheesy Potato Casserole
Description
This casserole starts by making a simple cream of chicken soup from broth, seasonings, and a milk-flour mixture for thickening, creating a flavorful base. Combined with thawed hash browns, sour cream, and shredded cheddar, the mixture is poured into a baking dish. The topping of crushed cornflakes drizzled with melted butter adds a crisp contrast to the creamy interior when baked.
The casserole bakes uncovered at 350°F for an hour to develop a golden topping and thoroughly heat the filling. It serves many people, making it a good choice for buffets or potlucks. It pairs well with meats or as a filling side.
The recipe suggests substitutions like canned cream of chicken or mushroom soups for convenience, and additions such as bacon, ham, green chiles, or chorizo for variation. It can be assembled ahead and refrigerated or frozen before baking, allowing flexible preparation. Leftovers keep up to four days refrigerated.
Ingredients
For the cream of chicken soup (see note 1):
- 3/4 cup chicken broth
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon poultry seasoning
- 1 pinch parsley
- 1 pinch paprika
- salt freshly ground
- black pepper freshly ground
- 1/2 cup milk
- 1/4 cup all-purpose flour
For the casserole:
- 1 (30 ounce) package hash browns thawed, frozen
- 1 cup sour cream
- 2 cups cheddar cheese shredded
- salt freshly ground
- black pepper freshly ground
- 3 cups cornflakes crushed
- 1/4 cup butter
- parsley minced, for garnish, optional, fresh
Instructions
To make the cream of chicken soup:
- In a 1 1/2-quart saucepan, combine chicken broth, onion powder, garlic powder, poultry seasoning, parsley, paprika, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/8 teaspoon pepper). Bring to a simmer.
- Whisk together milk and flour until smooth. Pour into saucepan, whisking continuously, until the mixture bubbles and thickens, about 1 minute. Remove from heat.
To make the casserole:
- Adjust an oven rack to the middle position and preheat the oven to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray.
- In a large bowl, add cream of chicken soup, hash browns, sour cream, cheddar cheese, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Stir to combine, then pour into prepared baking dish.
- Bake uncovered for 1 hour, then remove from oven. Melt butter in the microwave. In a large bowl, add corn flakes. Drizzle with melted butter, then spread over the top of the casserole in an even layer. Bake uncovered 20 minutes longer, then garnish with parsley if desired.
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- You can substitute one can of condensed cream of chicken soup for the homemade soup if desired.
- Make ahead by assembling through pouring into the baking dish, then cover and refrigerate up to 24 hours before baking.
- For freezing, assemble through pouring into the dish, cover tightly, freeze up to 2 months; thaw overnight refrigerated before baking.
- Variations include adding cooked bacon or ham for meat lovers, or diced green chiles or cooked chorizo for Tex-Mex flavor.
- Use O'Brien style hash browns with peppers and onions for extra taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 275mg | 11% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 172mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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