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Cheesy potatoes close up on spatula above casserole dish.
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Cheesy Potatoes

Cheesy Potatoes hash brown casserole, a Midwest favorite for the holidays or a crowd ~ easy, cheesy and topped with corn flakes.
Course Side Dish
Cuisine American
Keyword cheesy potatoes, funeral potatoes, sweet potato casserole
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 391kcal
Author Kelly | the hungry bluebird

Ingredients

  • 30 oz frozen shredded hash browns about 10 cups (use Mr. Dells if you can)
  • 1/4 cup + 2 tablespoons butter
  • 1 can cream of chicken soup
  • 1/2 cup chopped green onions
  • 12 ounces sour cream
  • 1/2 cup milk
  • 2 cups grated cheddar cheese (I like sharp cheddar pre-shredded in a bag)
  • 1 cup crushed corn flakes

Instructions

  • Preheat oven to 340º (weird temperature).
  • Mix soup, sour cream, milk and green onions in a bowl and set aside.
  • Pour 1/4 cup melted butter into a 9″ x 13″ baking dish.
  • Add half the package of hash browns (about 5 cupto the baking dish. Pour half the soup/sour cream mixture over the potatoes. Spread evenly. Sprinkle 1 cup shredded cheddar on top of that.
  • Add remainder of hash browns and then the rest of the soup mixture. Sprinkle on remaining 1 cup of cheese, then cover with crushed corn flakes. Melt 2 tablespoons of butter and drizzle on top of the corn flakes.
  • Bake for 1 hour until hot and bubbly.

Notes

You can also use southern/cubed potatoes.

Nutrition

Calories: 391kcal | Carbohydrates: 40g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 606mg | Potassium: 390mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1128IU | Vitamin C: 13mg | Calcium: 228mg | Iron: 8mg