Cheesy Potato Bake
Creamy cheesy potato bake with thawed shredded hashbrowns, cream of chicken soup, milk, cheddar, sour cream, butter, and optional cornflake topping.
Equipment
- 9x13 baking dish
- Large mixing bowl
Ingredients
Ingredients
- 30 ounces frozen shredded hashbrowns thawed
- 2 10.75-ounce cans cream of chicken condensed soup
- 1 cup milk
- 8 ounces sharp cheddar cheese shredded
- 8 ounces sour cream
- 6 tablespoons butter melted
- salt and pepper to taste
- 1/4 to 1/2 cup diced onion optional
- 3 cups cornflakes optional topping
Instructions
Instructions
- Thaw the hashbrowns for at least 2 hours or overnight. Press with paper towels if they seem wet.
- Preheat the oven to 350°F and spray a 9x13 baking dish with cooking spray.
- In a large bowl, stir together the hashbrowns, cream of chicken soup, milk, cheddar cheese, sour cream, salt, pepper, and optional onion until evenly coated.
- Spread the mixture into the prepared baking dish and press it into the corners.
- Drizzle the melted butter evenly over the top. Add cornflakes if using.
- Bake uncovered for 1 hour, until the edges are bubbling and the top is golden.
- Let rest for 5 minutes before serving.
Notes
Thaw the hashbrowns before mixing so the casserole does not turn watery. Use two cans of condensed soup for a creamier texture. Drizzle the butter over the top instead of stirring it in. Bake uncovered so the top can turn golden.
