Cheesy Potato Casserole (aka Hashbrown Casserole) is an easy, hearty side dish. I often take this to a MOPS meeting when I am signed up to bring a breakfast dish, but I also have made it to accompany a lunch or dinner as well. Very versatile in that you can make it at any time of the day, but also versatile in what you can add to the actual casserole. There’s not much to say about this dish that I haven’t already said so I’ll just jump right into the recipe. Enjoy!
Cheesy Potato Casserole
Makes a 9×13 pan
1 large bag of frozen hashbrowns (cubed style)
1 can cream of chicken soup
8 oz. sour cream
4 cups cheddar cheese
3 tablespoons butter
4 cups cornflakes
diced green chilies, spinach, green bell peppers, ham, bacon . . . (I add the diced green chilies)
Preheat oven to 350 degrees. Grease a 9×13 baking dish. Stir together the hashbrowns, cream of chicken soup, sour cream, and cheddar cheese in a large bowl. Add any mix-ins. Pat into baking dish.
Melt butter in a large skillet, then add cornflakes and saute until slightly crispy/light brown. Put the cornflakes on top of the potato mixture.
Bake for 30 minutes or until bubbly. Let sit 15 minutes before serving, it will stay together better.