Cheesy Potato Casserole with Corn Flake Topping Recipe
Cheesy Potato Casserole with Corn Flake Topping
This easy potato casserole is creamy, cheesy and topped with crunchy Corn Flakes.
I mentioned that my husband and I did the Whole30 back in January, and my husband is continuing to follow the program, allowing himself a cheat day on Sundays. Since it’s the one day he doesn’t restrict his eating, I ask him if there’s anything in particular he’d like for Sunday dinner and if there is, then I build the menu around that. This past week, he said he’d love a cheesy potato casserole with corn flakes, that he had eaten one a long time ago, maybe at an aunt’s house. I wasn’t familiar with the recipe, but a quick Google search landed me on a cheesy potato casserole with a corn flake topping that he said sounded like it was the one. Done and done!
Can I tell you how amazing this smelled while it was in the oven?? Like, I seriously wanted to crawl into the oven and devour it.
This casserole bakes up creamy, super cheesy and crunchy on top thanks to the corn flakes. I think everyone had at LEAST two servings at dinner on Sunday… it is absolutely, positively irresistible.
This is simple enough to make for any weeknight dinner, but it would also be perfect for a holiday side dish; since it’s coming up quickly this year, I’m thinking specifically of Easter.
Creamy, cheesy potato casseroles always go perfectly with ham!
Four years ago: Capirotada (Mexican Bread Pudding)
Five years ago: Fig, Date & Almond Granola Bars
Cheesy Potato Casserole with Corn Flake Topping
Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
This easy potato casserole is creamy, cheesy and topped with crunchy Corn Flakes.
Ingredients:
- 2 (10.75-ounce) cans condensed, reduced-fat cream of chicken soup
- 12 ounces sharp cheddar cheese, shredded (about 3 cups)
- 1 cup (227 grams) sour cream
- 1 (32-ounce) bag frozen diced hash brown potatoes (about 7⅓ cups)
- 2½ cups corn flakes cereal
Equipment Used:
Directions:
1. Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with non-stick cooking spray; set aside.
2. In a large bowl combine the soup, shredded cheese and sour cream. Stir in the potatoes, breaking up any frozen chunks. Spread in an even layer in the prepared baking dish. Bake, uncovered, for 1 hour.
3. Stir the potato mixture and sprinkle with the corn flakes cereal. Bake, uncovered, for an additional 20 minutes. Any leftovers should be stored in an airtight container in the refrigerator for up to 4 days.
Note: If you don't have access to, or do not want to use, store-bought condensed soup, Ali from Gimme Some Oven has a recipe for homemade condensed cream of chicken soup you could use.