We call this potato casserole "Football Potatoes" because we love to serve it with a big fat grilled filet after a football game, but it would also be great for Thanksgiving this week.
This might be our all-time favorite potato casserole. It is SO creamy and delicious. This casserole is not diet food by any means. It has cream of chicken and mushroom soup, sour cream and butter! I do use 98% fat free soup and light sour cream - every little bit helps! Since there are only two of us, I usually divide the mixture between three 8-inch foil pans and freeze two for later. It makes for a super quick side dish later!
Creamy Potato Casserole
1 (28-32oz) bag frozen shredded hash brown potatoes
1 can cream of chicken soup
1 can cream of mushroom soup
16 oz sour cream
1 tsp pepper
1/2 cup butter, melted
2 cups corn flakes, crushed
1/4 cup butter, cubed
Preheat oven to 375.
Mix all ingredients, except corn flakes, and spread into a lightly greased 9x13 pan. Top with crushed cornflakes and dot with cubed butter. Bake uncovered for 45 minutes.
*I mix the potato casserole together and divide it between three 8-inch disposable foil pans and put two unbaked casseroles in the freezer for later. I don't put the corn flakes on the casserole until I am ready to bake it. On the day I bake the potatoes, I let the casserole thaw in the refrigerator all day or let it sit out on the counter for about an hour before baking.*
CONNECT WITH PLAIN CHICKEN