This Cheesy Potato Casserole is creamy, cheesy, and packed with flavor—perfect as a side dish for holidays, potlucks, or any comfort food craving!
Ingredients:
- 4 cups potatoes, peeled and diced (or 1 bag frozen hash browns, thawed)
- 2 cups shredded cheddar cheese (or a mix of cheddar & mozzarella)
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian option)
- ½ cup milk
- ½ cup unsalted butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup crushed cornflakes or breadcrumbs (for topping)
- 2 tablespoons butter, melted (for topping)
Instructions:
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Mix the Casserole Base:
- In a large bowl, combine diced potatoes (or hash browns), shredded cheese, sour cream, cream of chicken soup, milk, melted butter, garlic powder, onion powder, salt, and black pepper. Stir until well mixed.
Assemble the Casserole:
- Spread the potato mixture evenly into the prepared baking dish.
Prepare the Topping:
- In a small bowl, mix crushed cornflakes or breadcrumbs with melted butter.
- Sprinkle evenly over the casserole for a crispy golden topping.
Bake:
- Bake uncovered for 40-45 minutes or until bubbly and golden brown on top.
Serve:
- Let it cool for 5 minutes, then serve warm. Enjoy!
Tips:
- Add crispy bacon bits or diced ham for extra flavor.
- Substitute Greek yogurt for sour cream for a lighter version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
