This Cheese Potato Casserole is a fabulous side dish for any event! From BBQ’s, to Thanksgiving, this is a seriously tasty dish that will surely call for seconds!
Cheesy Potato Casserole
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- we love this Cheesy Potato Casserole!
Full disclosure, I used frozen hash brown potatoes. I know! Stop rolling your eyes at me, ok? 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
A super easy cheesy casserole made with store bought frozen hashbrowns!
- 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
- Preheat oven to 350 degrees (omit if making ahead).
- 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.
- 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.
- Remove pan from heat. Stir in sour cream and cheese. Spoon mixture into a 11 x 7 casserole dish.
- In medium bowl, combine corn flakes and butter. Sprinkle on top of casserole.
- Bake for 35 minutes or until bubbly around edges and topping is crisp.
- (If making ahead: Refridgerate potato mixture for up to 2 days. Add topping before baking)
Adapted from Cooking Light
Chris @ Simple Food 365 says
November 21, 2015 at 12:42 amCheese and potato? Yes! That sounds really good.
Stacey says
November 13, 2015 at 11:07 pm– Is it 3 Cups of whole cornflakes or fine cornflakes?
Kathi Kirk says
November 13, 2015 at 11:38 pmWhole corn flakes! Thats what makes it so cruncheriffic!
Annie @ Annie's Noms says
November 13, 2015 at 10:25 amOoooh, yeah! This looks fabulous!
Cristie | Little Big H says
November 13, 2015 at 9:18 amI love anything potato so I now I will love this. Thanks for sharing, I can’t wait to give it a go.
Kathi Kirk says
November 13, 2015 at 3:55 pmHi Cristie – thanks for your note!
Sandhya says
November 13, 2015 at 4:30 amWhat a great casserole- love the flavors and the crunchy cornflake topping!
Kathi Kirk says
November 13, 2015 at 3:54 pmHi Sandhya, it’s pretty old school but boy did my family love it! Thanks for your note!
Allison says
November 13, 2015 at 1:53 amCooking 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!
Kathi Kirk says
November 13, 2015 at 3:54 pmI love the way you said that ‘delicious little cheat’…so true! Thanks for your note!
Sarah says
November 13, 2015 at 1:04 amThis 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!!
Kathi Kirk says
November 13, 2015 at 1:15 amThank 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!
Tracy says
November 13, 2015 at 1:03 amYummm these types of casseroles are totally my kind of comfort food. Looks amazing!
Kathi Kirk says
November 13, 2015 at 1:18 amHome cooking ! Thanks for your note!
Cindy (Vegetarian Mamma) says
November 13, 2015 at 1:00 amOh this looks great! I am adding it to my recipe to make list! YUM
Kathi Kirk says
November 13, 2015 at 1:25 amHi Cindy -thanks for your note!
Susan says
November 10, 2015 at 7:10 pmOh 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.
Kathi Kirk says
November 13, 2015 at 1:24 amThey 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!~