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Loaded Baked Potato Casserole

Close-up of a creamy potato casserole topped with melted cheddar cheese and crunchy cornflakes.
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A rich, creamy, and cheesy potato casserole perfect for holidays or family dinners.

Ingredients

Scale
  • 32 oz frozen shredded hash browns, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup milk
  • 1/2 cup butter, melted
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup chopped green onions
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup crushed cornflakes (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, milk, 1/2 cup melted butter, 3/4 cup of the cheddar cheese, green onions, salt, and pepper. Mix until everything is well combined.
  3. Pour the mixture into the prepared baking dish and spread it evenly.
  4. In a small bowl, mix the crushed cornflakes with the remaining 2 tablespoons of melted butter. Sprinkle this mixture over the top of the casserole.
  5. Sprinkle the remaining 1/4 cup of cheddar cheese over the cornflake topping.
  6. Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • For a crispier topping, you can add the cornflake topping halfway through the baking time.
  • You can prepare this casserole completely ahead of time, cover it, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • Use frozen hash browns that are fully thawed for the best texture.

Nutrition

Find it online: https://sundayflavor.com/potato-casserole-loaded-baked-cheesy-bake/