Linda'S Scalloped Potatoes
Creamy, cheesy scalloped potatoes with a crunchy topping, perfect for family dinners or holiday gatherings, combining rich flavors and comforting textures.
Ingredients
Instructions
- Mix together the thawed hash browns, chopped onion, sour cream, cream of chicken soup, and shredded Cheddar cheese.
- Transfer the mixture into a 9 x 13-inch casserole dish.
- Crush the corn flakes and sprinkle evenly over the top of the casserole.
- Pour the melted butter over the crushed corn flakes.
- Bake at 350°F for 45 minutes until bubbly and golden brown.
Tips & Substitutions
For a creamier texture, consider adding a layer of cream cheese to the mixture before baking. You can substitute the sour cream with Greek yogurt for a tangy twist, or use a dairy-free alternative if needed. If you want a bit of spice, try adding some diced jalapeños or a sprinkle of paprika on top before baking. This dish also works well with any leftover shredded chicken from other American recipes.
Serving Suggestions
Linda's Scalloped Potatoes make a delightful side dish for holiday gatherings or family dinners. They pair beautifully with roasted meats such as chicken or turkey, and a fresh green salad adds a nice contrast. For a complete meal, consider serving it alongside a comforting dish like Turkey Shepherd's Pie or Chicken Broccoli Supper.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, preheat your oven to 350°F and cover the dish with aluminum foil to prevent drying out. Heat for about 20-30 minutes or until heated through, removing the foil for the last 10 minutes to crisp up the topping.
Nutrition & Diet Analysis (per serving)
Each serving of Linda'S Scalloped Potatoes contains roughly 786 calories, with 18g protein, 49g carbohydrates, and 58g fat. It is an excellent source of protein (37% of the Daily Value), calcium (35% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1071mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen hash browns instead of fresh ones?
Yes, frozen hash browns work perfectly in this recipe. Just make sure they are fully thawed and drained of excess moisture before mixing with the other ingredients to avoid a watery casserole.
How can I make this dish vegetarian?
To make a vegetarian version of Linda's Scalloped Potatoes, simply replace the cream of chicken soup with a cream of mushroom soup or a homemade cream sauce. You can also add in vegetables like spinach or mushrooms for added flavor.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the casserole a day in advance and store it in the refrigerator. Just be sure to let it come to room temperature before baking, or adjust the baking time if it's still cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).