Sour Cream Cheddar Potato Casserole
A creamy, cheesy potato casserole with a buttery cornflake crunch—perfect for family dinners and potlucks, blending savory cheddar, tangy sour cream, and a golden topping.
Ingredients
Instructions
- Mix frozen hash brown potatoes, salt, pepper, chopped onion, shredded Cheddar cheese, sour cream, melted butter, cream of chicken soup, and evaporated milk together.
- Transfer the mixture to a greased 9 x 13‑inch pan.
- Cover the casserole with crushed corn flakes and drizzle with melted butter.
- Bake at 350°F (175°C) for 1 hour, or until the top is golden and bubbling.
Tips & Substitutions
For a creamier texture, consider substituting half of the sour cream with Greek yogurt. You can also add cooked bacon bits for extra flavor. If you prefer a spicier kick, mix in some chopped jalapeños or use pepper jack cheese instead of cheddar. Make sure to thoroughly thaw the hash browns to prevent excess moisture in the casserole.
Serving Suggestions
This Sour Cream Cheddar Potato Casserole pairs beautifully with Buttermilk Fried Chicken With Gravy for a comforting meal. Serve alongside a fresh green salad or steamed vegetables for balance. It’s also great as a side dish for holiday gatherings or potlucks, where it can serve a crowd delightfully.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20-30 minutes until warmed through, or microwave individual portions for 1-2 minutes. Ensure it’s heated evenly before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Cheddar Potato Casserole contains roughly 1058 calories, with 20g protein, 46g carbohydrates, and 88g fat. It is an excellent source of protein (41% of the Daily Value), calcium (40% of the Daily Value), and vitamin A (31% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2342mg per serving (102% 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 mix all the ingredients, cover, and refrigerate overnight. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I substitute for the cream of chicken soup?
If you prefer a vegetarian option or want to avoid canned soup, you can make a homemade cream sauce using butter, flour, and vegetable broth. Simply whisk together 1/4 cup butter, 1/4 cup flour, and 2 cups of broth until thickened, then stir it into the mixture.
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can use fresh potatoes, but you will need to peel and grate them first. Be sure to squeeze out excess moisture before mixing. Freshly grated potatoes will give a slightly different texture, so adjust cooking time as needed.
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).