French Onion Potato Casserole

French Onion Potato Casserole – We are obsessed with this casserole! SO creamy & delicious! Frozen hash browns, sour cream french onion dip, cream of chicken soup, cheddar cheese, cornflakes, and butter. We always have a pan in the freezer for a quick side dish!

scoop of french onion potato casserole on a plate

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NEW FAVORITE ALERT! We are in love with this potato casserole. I’ve made it so many times over the last few months. We just can’t get enough of it. The recipe is from Plain Chicken reader, Pam. She was given this recipe by an elderly lady at her church. She said it was delicious. I read over the recipe and was intrigued by the French Onion Dip in the casserole. Why hadn’t I thought of that?!?! I immediately added it to the menu. I am so glad that I did. It is delicious!

French Onion Potato Casserole - We are obsessed with this casserole! SO creamy & delicious! We always have a pan in the freezer for a quick side dish!

How to Make French Onion Potato Casserole

This potato casserole is super easy to make. Simply mix together frozen hash browns, sour cream french onion dip, cream of chicken soup, and cheddar cheese. Spread the mixture into a baking dish. Top the casserole with crushed cornflakes and butter and bake.

Tips for Making Potato Casserole

  • Make sure to use a refrigerated sour cream French Onion Dip. I prefer to use Kraft French Onion Dip. I think it is the best! If you can’t find Kraft, any brand will work – Helluva Good, Dean’s, Barber’s, Great Value.
  • I can’t find french onion dip. What can I use instead? If you can’t find the sour cream dip, you can substitute sour cream and a few tablespoons of onion soup mix.
  • You do not need to thaw the frozen hash browns before adding them to the casserole.
  • Can French Onion Potato Casserole be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it until you are ready to bake. The casserole will keep 2 to 3 days in the refrigerator.
  • Can French Onion Potato Casserole be frozen? Yes! You can assemble the casserole ahead of time and freeze unbaked for later. To bake after freezing, thaw completely and bake as directed below.
  • You can also freeze the baked casserole. To reheat after freezing, thaw and reheat in the microwave or in the oven. To reheat in the oven, cover with foil and bake at 350ºF until warmed through.
  • This casserole is great for a crowd. It makes enough for about 8 to 10 people. Depending on what else you serving, it could easily feed 12 people. I divide the mixture between 3 foil pans and freeze them. I love being able to pull one out of the freezer for dinner.
  • Is this casserole gluten-free? If you need a gluten-free casserole, use gluten-free cream of chicken soup and gluten-free cornflakes. You can substitute crushed pork rinds for the corn flakes if you can’t find gluten-free cornflakes.
scoop of french onion potato casserole on a plate

What to Serve with Potato Casserole

We love these potatoes! This is my go-to potato casserole now. Thank you so much to Pam for sharing this recipe!! We serve this potato casserole with just about everything – chicken, pork, beef, casseroles, grilled meats, burgers. You get the idea. Here are a few of our favorite recipes from the blog that go great with this easy side dish casserole:

Ginger Ale Pork Tenderloin

Ginger Ale Pork Tenderloin – the BEST pork tenderloin I’ve ever made! SO good!! Pork tenderloin marinated in ginger ale,…

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scoop of french onion potato casserole on a plate

French Onion Potato Casserole

Yield: 8 people
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
French Onion Potato Casserole – We are obsessed with this casserole! SO creamy & delicious! Frozen hash browns, sour cream french onion dip, cream of chicken soup, cheddar cheese, cornflakes, and butter. We always have a pan in the freezer for a quick side dish! #casserole #sidedish #potatoes #freezermeal

Ingredients:

  • 1 (30 to 32-oz) package frozen shredded hash browns
  • 1 (10.75-oz) can Cream of Chicken soup
  • 1 (16-oz) container refrigerated sour cream based French Onion Dip
  • 2 cups shredded cheddar cheese
  • 2 cups corn flakes, crushed
  • 1/2 cup butter, melted

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
  • In a large bowl, combine potatoes, soup, dip and cheddar cheese. Pour into prepared pan.
  • Combine crushed corn flakes and melted butter. Spread on top of potato mixture.
  • Bake uncovered for 1 hour.

Notes:

5 containers of french onion dip
  • Make sure to use a refrigerated sour cream French Onion Dip. I prefer to use Kraft French Onion Dip. I think it is the best! If you can’t find Kraft, any brand will work – Helluva Good, Dean’s, Barber’s, Great Value.
  • If you can’t find the sour cream dip, you can substitute sour cream and a few tablespoons of onion soup mix.
  • You do not need to thaw the frozen hash browns before adding them to the casserole.
  • You can assemble the casserole ahead of time and refrigerate it until you are ready to bake. The casserole will keep 2 to 3 days in the refrigerator.
  • You can assemble the casserole ahead of time and freeze unbaked for later. To bake after freezing, thaw completely and bake as directed below.
  • You can also freeze the baked casserole. To reheat after freezing, thaw and reheat in the microwave or in the oven. To reheat in the oven, cover with foil and bake at 350ºF until warmed through.
  • This casserole makes enough for about 8-10 people. I divide the mixture between 3 foil pans and freeze them. I love being able to pull one out of the freezer for dinner.
  • If you need a gluten-free casserole, use gluten-free cream of chicken soup and gluten-free cornflakes. You can substitute crushed pork rinds for the corn flakes if you can’t find gluten-free cornflakes.

Steph

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Comments

  1. I make a breakfast casserole similar to this, with sausage in it. It is deee-licious!!! I'm a Purity French Onion Dip girl 😉

  2. I love hashbrown casserole and will have to try this version. But living in Alabama, I will have to use Barbers Party Dip cause it is the best french onion dip.

  3. I've been making this for years, For some reason, it is best to thaw the hashbrowns overnight in the fridge! It is yummy!! 🙂

  4. Having been to many church potluck suppers, I know those little ole ladies always have some great recipes and this sounds like one of them.

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