There are lots of potato casseroles out there, most of them taste pretty good. We happen to think mine is simply the best, though. 😊 I’ll never forget the first time I tasted this at a Christmas dinner at my dad and step-mom’s in the early 90s. I loved it so much, I wanted to slink down to the floor and hide behind the kitchen peninsula with the whole dish and shovel it into my mouth with the serving spoon!Of course, I didn’t do that! Turns out my sister fell in love with it that day, too. 😃 Zac says this is his most favorite food – he even wanted it in lieu of a birthday cake one year! At Christmas and Easter, I make a quadruple batch of potato casserole so there are plenty of leftovers to go with the incredible Holiday Ham I learned how to make from one of my BFFs. It’s crazy delicious!
We prefer shredded hash browns, but cubed are great, too. Use whichever you like best. Or mix it up and use 1 bag of each. I’ve been using mild cheddar cheese for years, but just found out my step-momma uses sharp. I’m going to try it with sharp in the next batch (Christmas dinner) and see how the guys like it. (Did and they loved it even more!) I haven’t ever tried bacon crumbled in it, but imagine it would be the bomb. Do it if you have it!
Listen, this stuff is great the first time around, but reheating the leftovers is where it’s at. You’re going to want leftovers. Lots of leftovers. 😋
This recipe will make a single batch and 3/4 fill a 9×13 baking dish. I always double it in a 11×15 baking dish, and quadruple it for holidays in a very large speckle-ware roasting pan.
Note: Images are from two different batches and different cameras. One is a double batch and one a quadruple. I’ll take better pics the next time I make it. 📸
The Best Potato Casserole
1 bag frozen hash brown potatoes, shredded or cubed, thawed
2 cups shredded cheddar, mild or sharp
8 oz. sour cream
1 can cream of chicken soup, undiluted
1 stick butter, melted
1 stick butter, cold
2 cups crushed corn flakes
1/2 tsp. salt
1/4 tsp. pepper
Preheat oven to 400°F.
Mix hash browns, cheese, sour cream, cream of chicken soup, melted butter, salt, and pepper.
Spread into a 9×13 baking dish. Spread crushed cornflakes over top and dot with pats of butter.
Bake for 30-40 minutes, or until bubbly around the edges and cornflakes are crisped.
*Increase the baking time 15 minutes for a double batch, by 30 minutes for a quadruple.
Created by Melissa Woolard | Culinary Craftiness
- 1 bag frozen hash brown potatoes, shredded or cubed, thawed
- 2 cups shredded cheddar, mild or sharp
- 8 oz. sour cream
- 1 can cream of chicken soup, undiluted
- 1 stick butter, melted
- 1 stick butter, cold
- 2 cups crushed corn flakes
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Preheat oven to 400°F.
- Mix hash browns, cheese, sour cream, cream of chicken soup, melted butter, salt, and pepper.
- Spread into a 9x13 baking dish. Spread crushed cornflakes over top and dot with pats of butter.
- Bake for 30-40 minutes, or until bubbly around the edges and cornflakes are crisped.
Increase the baking time 15 minutes for a double batch, by 30 minutes for a quadruple.