Shredded Potato Casserole
A cheesy, crispy-topped shredded potato casserole perfect for family dinners or potlucks, featuring creamy, savory flavors with a crunchy cornflake crust on top.
Ingredients
Instructions
- Mix shredded potatoes, cream of chicken or mushroom soup, sour cream, chopped onions, 1/4 cup of melted butter, salt, and pepper in a bowl.
- Add shredded Cheddar cheese to the mixture and stir well.
- Pour the mixture into a 9 x 13-inch baking pan.
- Sprinkle crushed corn flakes evenly over the top of the casserole.
- Drizzle the remaining melted butter over the corn flakes.
- Bake at 300°F (150°C) for 1 hour until bubbly and golden on top.
Tips & Substitutions
For a creamier texture, consider substituting Greek yogurt for sour cream. If you prefer a vegetarian option, use cream of mushroom soup instead of cream of chicken. To enhance flavor, add garlic powder or herbs like thyme or rosemary. If you have any leftovers, use them in a breakfast hash or pair them with a side salad for a quick meal.
Serving Suggestions
This Shredded Potato Casserole pairs beautifully with a fresh green salad or roasted vegetables for a balanced meal. It can also be served alongside grilled meats or a hearty soup like Wild Rice And Ham Chowder. Consider garnishing with chopped chives or parsley for added freshness and color.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. Alternatively, microwave individual portions for 1-2 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Shredded Potato Casserole contains roughly 1133 calories, with 18g protein, 107g carbohydrates, and 70g fat. It is an excellent source of potassium (45% of the Daily Value), vitamin C (44% of the Daily Value), and protein (37% of the Daily Value). Note that it is relatively high in sodium, at 763mg per serving (33% 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 fresh potatoes instead of frozen shredded potatoes?
Yes, you can use fresh potatoes. Shred them using a box grater or food processor, then soak in cold water for about 30 minutes to remove excess starch. Drain and squeeze out moisture before mixing with other ingredients. This will help achieve a similar texture to frozen shredded potatoes.
What can I substitute for the crushed corn flakes?
If you don't have corn flakes, consider using crushed potato chips, panko breadcrumbs, or even crushed crackers for a crunchy topping. Each option will add a different flavor, but they all work well to provide that desired crispy texture on top of the casserole.
How can I make this casserole spicier?
To add some heat, consider mixing in diced jalapeños or green chilies with the potato mixture. You can also sprinkle some cayenne pepper or red pepper flakes into the mixture before baking. Adjust the spice level according to your preference for a delightful kick in flavor.
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).