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Cheesy Potato Casserole


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Rate this recipe 4.5/5 (22 Votes)


  • 1 (32 ounce) package frozen shredded potatoes
  • 1 C sour cream
  • 2 1/2 C cheddar cheese
  • 4 T melted butter, divided
  • 2 (10 ounce) cans cream of chicken soup
  • salt and pepper
  • 1 1/2 C corn flakes


Adapted from


Step 1

Pour one 32 ounce bag frozen shredded potatoes into a large mixing bowl. Pop that baby into the microwave for 2-3 minutes to thaw the potatoes.

To the potatoes add 1 cup sour cream, 2 1/2 cups shredded cheddar cheese,2 tablespoons of melted butter, 2 cans cream of chicken soup, and a bit of salt and pepper.

Stir it all around with a wooden spoon. Make sure all ingredients are combined.

Pour 1 1/2 cups corn flakes into a small food processor and crush them into crumbs. No food processor? Do not dismay. Put the corn flakes into a gallon sized ziploc bag and roll over the top of the bag with a rolling pin.

Put the corn flakes crumbs into a small bowl and pour 2 tablespoons of butter over the top. Give it a nice stir to combine.

Spray a 9×13 pan with cooking spray and spread the potato/cheese mixture into it.

Cover the potatoes with the corn flake crumbs, cover the pan with tin foil and bake at 350 degrees for 45 minutes.

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