Potato Casserole With Corn Flakes
Creamy potato casserole topped with crunchy corn flakes offers comforting flavors, perfect for family dinners or potlucks, combining cheesy, savory, and crispy textures.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in a bowl and combine with cream of chicken soup, chopped green onions, sour cream, and grated cheddar cheese.
- Add the frozen hash brown potatoes to the mixture and stir until well combined.
- Pour the mixture into a 2-quart casserole dish.
- In a small bowl, melt the remaining 2 tablespoons of butter and mix with 3/4 cup crushed corn flakes.
- Sprinkle the crushed corn flakes evenly over the casserole.
- Bake in the preheated oven for about 45 minutes, until bubbly and golden on top.
Tips & Substitutions
For a creamier texture, consider substituting Greek yogurt for sour cream. If you prefer a bit of crunch, add sautéed mushrooms or bell peppers to the mixture. Ensure the hash browns are fully thawed for even baking. For a twist, try using pepper jack cheese for a spicy kick. This dish pairs well with Easy Sunday Chicken.
Serving Suggestions
Serve the potato casserole warm, garnished with extra chopped green onions for freshness. It makes a hearty side dish for grilled meats or a comforting main course on its own. Pair it with a light salad to balance the richness, or try it alongside Deviled Chicken Thighs for a delightful meal.
Storage & Reheating
Store leftover potato casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20-25 minutes until heated through. You can also microwave individual portions, but the oven will help maintain the crispy topping.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Casserole With Corn Flakes contains roughly 1658 calories, with 19g protein, 180g carbohydrates, and 96g fat. It is an excellent source of vitamin C (115% of the Daily Value), iron (104% of the Daily Value), and vitamin A (96% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 622mg per serving (27% 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 make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just follow the instructions up to baking, cover it tightly with plastic wrap or foil, and refrigerate. When ready to bake, remove the cover and add an extra 10-15 minutes to the baking time to ensure it's heated through.
What can I use instead of cream of chicken soup?
If you prefer a vegetarian option, substitute cream of chicken soup with cream of mushroom soup or a homemade white sauce. For a lighter version, consider using a low-fat cream soup or a blended mixture of vegetable broth and flour for thickness.
Can I freeze the potato casserole?
Yes, this casserole freezes well. Make sure it’s completely cooled before placing it in a freezer-safe container. It can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and bake as directed, adding time if needed for a frozen dish.
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).