Description
A comforting classic that’s creamy, cheesy, and baked to golden perfection, this shredded potato casserole is the ultimate side dish for family gatherings, holidays, or weeknight dinners. Inspired by timeless home-cooked meals, it brings warmth and nostalgia to every bite, with tender potatoes wrapped in a rich sauce and topped with a buttery crunch that everyone will love.
Ingredients
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6 cups frozen shredded hash brown potatoes, thawed
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1 can (10.5 oz) cream of chicken soup
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1 ½ cups sour cream
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1 small onion, finely chopped
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2 cups shredded cheddar cheese, divided
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½ cup melted butter
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1 teaspoon garlic powder
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½ teaspoon onion powder
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Salt and black pepper to taste
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2 cups crushed cornflakes or Ritz crackers (for topping)
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2 tablespoons melted butter (for topping)
Instructions
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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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In a large mixing bowl, combine shredded potatoes, cream of chicken soup, sour cream, onion, 1½ cups of cheddar cheese, melted butter, garlic powder, onion powder, salt, and pepper. Stir well until evenly mixed.
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Spread the mixture evenly into the prepared baking dish and smooth the top.
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In a small bowl, combine the crushed cornflakes or crackers with the 2 tablespoons melted butter, then sprinkle evenly over the potato mixture.
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Bake for 45–55 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
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If desired, sprinkle the remaining ½ cup of cheddar cheese on top during the last 10 minutes of baking for a gooey finish.
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Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the creamy sauce to thicken slightly.
Notes
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Fresh potatoes can be used instead of frozen; just peel, shred, and squeeze out excess moisture before mixing.
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To make ahead, assemble the casserole (without baking), cover, and refrigerate for up to 24 hours before baking.
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Substitute cornflakes with crushed crackers, breadcrumbs, or potato chips for a different topping texture.
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For added protein, mix in cooked chicken, turkey, or sautéed mushrooms before baking.
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Leftovers reheat beautifully in the oven or microwave and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes