The beauty of cheesy potato casserole is in its utter simplicity, it whips up in minutes, and it’s seriously good. A perfect creamy dish of comfort food!
Sometimes you just want comfort food.
Cheese, potatoes, butter, sour cream….all baked together in one perfect dish. Sure, it’s not exactly health food, but it’s not intended to be. It’s the dish you bring to potlucks and sick friends, the one you serve at home to take the edge of an otherwise bad day.
The beauty of this mouthwatering cheesy potato casserole (sometimes also referred to as “Funeral Potatoes,”) is in its utter simplicity. It whips up in minutes, taking advantage of convenient pre-diced potatoes, and other ready-to-use ingredients.
And it’s so good. Seriously. Next time you’ll want to double the recipe!
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Cheesy Potato Casserole
Here is what you need:
3/4 cup onions 8 tablespoons butter 1 10 3/4 oz. can condensed cream of chicken soup 1 cup sour cream 1/2 teaspoon seasoned salt 1/2 teaspoon garlic powder 1 20oz. package diced potato hash browns 2 cups shredded sharp cheddar 1 1/2 cups corn flakes, crushed or corn flake crumbs
Step 1: Chop onions; saute onions in 1 tablespoon butter until translucent; set aside. Melt remaining butter.
Step 2: In a large bowl, whisk together soup, sour cream, add half of melted butter, seasoned salt, and garlic powder.
Step 3: Mix in potatoes, onions and cheese.
Step 4: Transfer potato mixture into heat proof baking dish. Combine cornflakes and remaining melted butter and sprinkle evenly over top of casserole.
Step 5: Bake at 350 degrees for 40-45 minutes or until heated and bubbly.
Cheesy Potato Casserole
This super simple casserole is comfort food at it's best!
Ingredients
- 3/4 cup onions
- 8 tablespoons butter
- 1 10 3/4 oz. can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1 20 oz. package diced potato hash browns
- 2 cups shredded sharp cheddar
- 1 1/2 cups corn flakes crushed or corn flake crumbs
Instructions
- Chop onions; saute onions in 1 tablespoon butter until translucent; set aside. Melt remaining butter.
- In a large bowl, whisk together soup, sour cream, add half of melted butter, seasoned salt, and garlic powder.
- Mix in potatoes, onions and cheese.
- Transfer potato mixture into heat proof baking dish. Combine cornflakes and remaining melted butter and sprinkle evenly over top of casserole.
- Bake at 350 degrees for 40-45 minutes or until heated and bubbly.
Other potato recipes you can do:
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Ruth Soukup
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I make this for over 20 years. But do not fry my onions. Reduce butter to 4 Tbsp melted. Which I mix up with 1 pint sour cream the cream of chicken soup the finely chopped onions and the 2 cups of shredded old cheddar. I then spread it over the hash brown potatoes on top. I do not use the potatoe chips to save fat and nobody misses it. I bake in oven at 375 for 30 mins then use a spoon and make little separations in pan to allow top of mixture to fall through a bit. Bake another 30 mins.
It is one of our favourites including the grandchildren
One of our favorite recipes but we substitute onions and sour cream with French onion chip dip. Oh so delicious!