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Loaded Baked Potato Casserole

A thick slice of creamy potato casserole topped with golden, crunchy cornflakes and herbs, served on a plate.
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A rich, creamy, and cheesy potato casserole that mimics the flavor of a loaded baked potato. This dish is simple to prepare and perfect for holidays or potlucks.

Ingredients

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  • 32 oz frozen shredded hash browns, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup milk
  • 1/2 cup butter, melted
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup green onions, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup crushed corn flakes (for topping)
  • 2 tablespoons butter, melted (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, milk, 1/2 cup melted butter, 3/4 cup of the cheddar cheese, green onions, salt, and pepper. Mix until everything is well combined.
  3. Pour the potato mixture into the prepared baking dish and spread it evenly.
  4. In a small bowl, mix the crushed corn flakes with the remaining 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole.
  5. Bake for 40 minutes.
  6. Remove the casserole from the oven and sprinkle the remaining 1/4 cup of cheddar cheese over the top. Return to the oven and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the topping is golden brown.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • For a crispier topping, you can add 1/4 cup of crushed bacon bits to the corn flake mixture.
  • To make this casserole ahead of time, assemble it completely, cover it, and refrigerate for up to 24 hours. Add 10-15 minutes to the initial baking time if baking directly from the refrigerator.
  • If you prefer a smoother texture, use frozen diced potatoes instead of shredded hash browns.

Nutrition

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