Company Potatoes
User Reviews
5
Company Potatoes
Description
This recipe starts by preparing a homemade cream of chicken soup using butter, flour, chicken broth, and milk to create a thick, flavorful base. The hashbrowns are mixed with sour cream, sharp cheddar cheese, garlic and onion powder, salt, pepper, and the homemade soup. This mixture is spread into a baking dish and topped with crushed cornflakes drizzled with melted butter for a crispy finish. Baking at moderate heat until bubbly and golden ensures a tender interior with a crunchy topping.
Company Potatoes work well as a side dish for holiday meals or family dinners, pairing naturally with roasted meats or vegetable dishes. The creamy texture balanced with the crispy cereal topping makes it approachable for many palates.
For convenience, the casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Baking time should be increased if starting from chilled. This dish should cool slightly after baking to set before serving.
Ingredients
- 2 lbs hashbrowns thawed, frozen
- 2 cups sour cream regular is okay too!, lowfat
- 3 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 cups cheddar cheese shredded sharp
- 2 teaspoons salt or to taste
- ½ teaspoon black pepper or to taste
- 2 cups cornflakes cereal crushed
- 4 tablspoons butter melted
homemade cream of chicken soup
- 2 tbs flour
- 6 tablespoons butter
- 1 cup chicken broth (I use low sodium)
- 1 cup milk
- salt to taste
- black pepper to taste
Instructions
- To make the homemade cream of chicken soup, melt butter in a large sauce pan. Sprinkle flour into the pan and stir until mixture comes together. Gradually whisk in chicken broth and milk until incorporated. Bring to a boil and continue to stir until sauce thickens. Remove from heat.
- Preheat oven to 350 degrees and lightly grease a 9x13 inch baking pan. In a large bowl combine hash brown potatoes, sour cream, garlic powder, onion powder, cheddar cheese, salt and pepper to taste, and cream of chicken soup, and mix well.
- Spread mixture into prepared baking pan. Cover with crushed cornflakes. Drizzle melted butter over the cornflake topping.
- Bake for 35-45 minutes until mixture is bubbly and cornflakes are golden brown on top. Allow to cool slightly before serving.
Notes
- This dish can be prepared up to 24 hours in advance and refrigerated before baking.
- If baking chilled, increase baking time by 15-20 minutes to ensure thorough heating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 43mg | 14% |
| Sodium | 806mg | 34% |
| Potassium | 469mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 533IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 280mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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