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
1(16-oz)container refrigerated sour cream based French Onion Dip
2cupsshredded cheddar cheese
2cupscorn flakes, crushed
Preheat oven to 350ºF. Lightly spray a 9x13-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.
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.