Cheesy, creamy and CRUNCHY Potato Casserole! Check out that crunch guys…and the cheese! And did I mention you can MAKE THIS AHEAD! Super perfect holiday recipe!
Full disclosure, I used frozen hash brown potatoes. I know! Hard to believe it myself, being such a scratch kinda cook, but what a pleasant little surprise they were. And what a time saver! (I did made my own sauce though, no cans of cream of ka ka in this beauty, so that makes it kinda okay and kinda healthy right?)
The creamy sauce is simply milk + flour and poured right over the potatoes in the same skillet. Bubbles right up, add some cheese and sour cream, pour into pretty casserole. Top with cornflake and butter mixture and you are the queen of casseroles!
This will be the casserole that everyone asks you to bring over and over again, and you won’t mind because it is so simple to make and just so pretty!
You could change this up a hundred different ways:
- Add one and half cups sliced mushrooms
- Add one chopped Poblano or Anaheim pepper
- Change up the cheese to include some feta and/or parmesan for even more cheesy punch
- Add herbs to the cornflakes
Thats just a few, I’m sure you could come up with something to make this casserole your own…or just stick with it the way it is…you will get no complaints!
And while you are at it, you can make up a quadruple batch of my Make Ahead Mushroom Gravy!
Clink!
Kathi
Cheesy Potato Casserole
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced red bell pepper
- 1 ounce bag frozenSouthern Style hash brown potatoes 32
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 2/3 cup milk not non fat - I used 2% but 1% will work
- 2 tablespoons flour
- 2/3 cup light sour cream 2% plain greek yogurt will work as well
- 1 cup grated sharp cheddar cheese
- 3 cups corn flakes
- 1 1/2 tablespoons melted butter
Instructions
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Preheat oven to 350 degrees (omit if making ahead).
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Heat a large skillet over medium-high heat. Add olive oi, onion and bell pepper. Saute 5 minutes. Add frozen potatoes, cover, reduce heat to medium and cook about 10 minutes or until potatoes start to brown. Stir in Salt and black pepper.
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Combine milk and flour with a whisk. Add to potato mixture in pan and cook for about 3 minutes until sauce is thick and bubbling.
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Remove pan from heat. Stir in sour cream and cheese. Spoon mixture into a 11 x 7 casserole dish.
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In medium bowl, combine corn flakes and butter. Sprinkle on top of casserole.
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Bake for 35 minutes or until bubbly around edges and topping is crisp.
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(If making ahead: Refridgerate potato mixture for up to 2 days. Add topping before baking)
Adapted from Cooking Light
Oh my goodness this Cheesy Potato Casserole looks deletable! And I love the shortcut of frozen hash browns…good to know they taste good and not mushy! Can’t wait to try them.
They are so not mushy! I was surprised and happy. I have never used frozen potatoes but had them at a friends house and loved them! Thanks for your note!~
Oh this looks great! I am adding it to my recipe to make list! YUM
Hi Cindy -thanks for your note!
Yummm these types of casseroles are totally my kind of comfort food. Looks amazing!
Home cooking ! Thanks for your note!
This looks amazing! …I think I’d eat the entire dish. I’ll have to make it for the upcoming holiday! 🙂 Thank you for the recipe!!
Thank you Sarah! They are breakfast, lunch and dinner food around here! Love your spaghetti squash casserole recipe…I need to get off the pasta and it looks wonderful!
Cooking from scratch is best, but a delicious little cheat like this with frozen hash browns is totally allowed! Looks delicious – especially that cheesy shot – perfection!
I love the way you said that ‘delicious little cheat’…so true! Thanks for your note!
What a great casserole- love the flavors and the crunchy cornflake topping!
Hi Sandhya, it’s pretty old school but boy did my family love it! Thanks for your note!
I love anything potato so I now I will love this. Thanks for sharing, I can’t wait to give it a go.
Hi Cristie – thanks for your note!
Ooooh, yeah! This looks fabulous!
– Is it 3 Cups of whole cornflakes or fine cornflakes?
Whole corn flakes! Thats what makes it so cruncheriffic!
This looks delicious! What a perfect side dish during the holiday season!
Cheese and potato? Yes! That sounds really good.
any tips for doubling the recipe?
Hi Linda! Simply double…its a really forgiving recipe. Use a 9 x 13 and you should have enough for an additional 8 x 8. Thanks!