Cheesy Potato Casserole

Cheesy Potato Casserole Recipe – frozen hash browns, cream of chicken soup, sour cream and cheddar cheese – freezes well for a super quick side dish.

Cheesy Potato Casserole Recipe - frozen hash browns, cream of chicken soup, sour cream and cheddar cheese - freezes well for a super quick side dish.

This recipe is from one of my favorite blogs,Cooking with Karin, and would be a great addition to your Easter dinner on Sunday.  We love potato casseroles and this one was no exception.  It was creamy, cheesy and, most of all, delicious!  This makes a ton (10-12 servings).  I always divide the potato mixture between 3 foil pans and freeze two for later.  It is such a timesaver! 

Cheesy Potato Casserole Recipe - frozen hash browns, cream of chicken soup, sour cream and cheddar cheese - freezes well for a super quick side dish.

Cheesy Potato Casserole Recipe - frozen hash browns, cream of chicken soup, sour cream and cheddar cheese - freezes well for a super quick side dish. We always have a pan in the freezer for a last minute side dish.

Yield: serves 8 to 10

Cheesy Potato Casserole

prep time: 5 MINScook time: 45 MINStotal time: 50 mins
Cheesy Potato Casserole Recipe – frozen hash browns, cream of chicken soup, sour cream and cheddar cheese – freezes well for a super quick side dish.

ingredients:

  • 1 (30 to 32-oz) bag frozen hash brown potatoes
  • 1 (16-oz) container regular or reduced-fat sour cream
  • 1 (10.75-oz) can regular or reduced-fat condensed cream of chicken soup
  • 1/2 tsp black pepper
  • 2 cups grated Cheddar cheese
  • 1/4 cup butter, melted
  • 2 cups corn flakes, crushed

instructions:

  1. Preheat oven to 350ºF.
  2. Combine sour cream, cream of chicken soup, pepper and cheese in a large bowl. Fold in the hash browns and pour into a 3-quart casserole that has been sprayed with nonstick cooking spray.
  3. **At this point, I divide the potato mixture between three 8×8 foil pans and freeze two of them.  I cover the pans with saran wrap and foil and pop them in the freezer.  I put a pan in the refrigerator on the morning that I want to serve them so they thaw out a little.**
  4. Combine the melted butter or margarine with the crushed corn flakes and sprinkle over top. Bake for 45 minutes.

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Comments

  1. In WV we call this "Hash Brown Casserole. Instead of sour cream we use french onion dip. It makes it more Kid friendly!

  2. This a staple at our house (its an Idaho thing) just to add to your already awesome recipe, bake at 400 degrees it makes them crispy on the edges!

  3. This a staple at our house (its an Idaho thing) just to add to your already awesome recipe, bake at 400 degrees it makes them crispy on the edges!

  4. That is an oldie but a goodie. Everyone has their own version and name. My sister calls the Funeral Potatoes because she always brings them to the funeral luncheons. I know it's morbid! But we all love them. I prefer to call them Harvest potatoes.

  5. It looks and sounds delicious and my eye was really caught by the piece of meat behind it. I have to believe the leftover casserole would be great for breakfast topped with an egg.

  6. Everything I have made from you, is amazing. Thank you so much for sharing your recipes!
    My hubby works for a potato company so I get a lot of free potatoes. It pretty awesome. Always looking fro recipes like this.
    You're the best.

  7. I have a recipe very similar and it is sooooo good. Next time I make it I am going to add chopped chicken and make it an all in one meal. Yum!

  8. MMM!! I think I will make this and add either some bacon or sausage to this and take to church for Easter breakfast!! THanks for sharing 🙂

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