Cheesy Potato Casserole

Makes: A 9x13 pan

5 from 1 vote

Course: Side Dish

Servings: 10

Prep Time 15

Cook Time 50

Total Time 1 5

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Ingredients

30 oz frozen hash browns (*THAWED* - diced or shredded will work. = 12.5 cups)
2 cups sour cream
1 10.5 oz can cream of chicken soup (or homemade - *special diet note - verify this is gluten free*)
10 Tbsp butter (melted, divided)
1 tsp salt
¼ tsp black pepper
1 tsp dried minced onion (or 1/4 tsp onion powder)
2 cups shredded cheddar cheese
2 cup corn flakes (or Ritz crackers - If making gluten free, use gluten free crackers)

Instructions:

Allow potatoes to thaw in the fridge overnight or spread them on a baking sheet and warm them at 200° for 20 minutes or until thawed.
If making the cream of chicken soup from scratch, make and set aside to cool. (Here's a homemade recipe.)
If baking immediately, preheat the oven to 350°. Grease a 9x13 baking dish and set aside.
In a large bowl, combine the sour cream, cream of chicken soup, 6 Tbsp of melted butter, salt, pepper, and dried onion.
Add the potatoes and shredded cheese and stir to combine.
Put the cornflakes (or crackers) in a large Ziploc bag and cruch gently with your hands or a rolling pin.
Add the remaining 4 Tbsp of melted butter to the crushed cornflakes and combine well.
Spread the potato mixture in the prepared pan and sprinkle the cornflakes over the top.
If baking immediately, bake uncovered for 40-50 minutes. Otherwise, cover tightly and refrigerate or freeze.

Notes:

Make Ahead: This is a great dish to prepare ahead and freeze (for a couple weeks) or refrigerate (for a few days). Just add some extra time to the baking time.

Serving Size: Typically, a 9x13 pan would feed about 10 people. However, I made a "convention pan" (9 qt - a little less than 2 10x15 pans) which, according to this recipe, would feed 25 people and it fed 45 people when served along with a meat and vegetables.

Diet: Gluten Free, Egg Free