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Cheesy Potato Casserole
If you love a good creamy cheesy potato casserole, you have to try this recipe's twist. It's likely to be the best funeral potatoes you've ever had!
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Servings:
12
Servings
Author:
Carlee
Ingredients
6
Tablespoons
butter
divided
1
medium onion
diced
1
teaspoon
garlic powder
10.5
oz
can cream of chicken soup
12
oz
French onion dip
or sour cream
½
teaspoon
salt
¼
teaspoon
black pepper
28-32
oz
bag frozen hashbrowns
2
cups
shredded sharp cheddar cheese
1½
cups
crushed cornflakes
Instructions
Preheat oven to 350°F and grease a 9x13-inch pan.
Melt 2 Tablespoons of butter in a skillet. Add diced onion and cook gently over medium-low heat until the are translucent and soft.
Put the onions in a large bowl. Add garlic, soup, dip (or sour cream), salt, pepper, 1½ cups of cheddar and stir together.
Gently stir in the potatoes, then spread in prepared pan. Sprinkle remaining cheese over the top.
Melt the remaining 4 Tablespoons of butter. Toss the cornflake crumbs in the butter then spread over the top of the casserole.
Bake for 50-60 minutes or until the potatoes are soft and the cheesy is bubbly. Rest for 5 minutes before serving.
Nutrition
Serving:
1
Serving
|
Calories:
365
kcal
|
Carbohydrates:
25
g
|
Protein:
12
g
|
Fat:
25
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
71
mg
|
Sodium:
669
mg
|
Fiber:
2
g
|
Sugar:
2
g
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