Easy Cheesy Potatoes
Easy Cheesy Potatoes is a comforting side dish made with creamy cheese sauce and topped with buttery cornflakes.
Equipment
- Oven
- baking dish
- Medium bowl
Ingredients
Potatoes and Sauce
- 30 ounces hash browns thawed
- 16 ounces sour cream
- 10.5 ounces cream of chicken soup or celery or mushroom
- ¼ cup butter melted
- 1 bunch green onions or ½ teaspoon onion powder
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 ½ cups shredded cheddar cheese plus more if desired
Topping
- 1-2 cups crushed cornflakes or ritz crackers or panko crumbs
- ¼ cup butter melted
Instructions
Cooking Instructions
- Preheat the oven to 350°F. Butter a 9×13-inch baking dish. Make sure your potatoes are mostly thawed and drain any excess water.
- In a medium bowl, stir together the hash browns, sour cream, cream of chicken soup, green onions (or onion powder), salt, pepper, melted butter, and shredded cheese until combined. Spread into the baking dish. Top with extra cheese, if desired.
- Spread the crushed cornflakes over the top. Drizzle with melted butter. Bake for 30 to 40 minutes, or until golden brown and bubbling hot. If using cubed potatoes instead of shredded, bake for 40 minutes.
- Let rest for 5 minutes before serving. Enjoy while warm!
Notes
Omit the cream of chicken soup, crushed cornflakes, and extra butter for a lighter dish. Prepare in advance and refrigerate for 1 to 2 days without the cornflake topping. Freeze the prepared dish without the topping for up to 2 months.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 2mgCalcium: 10mgIron: 6mg
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