Cheesy Potato Casserole recipe

Cheesy Potato Casserole Recipe

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Sometimes, when it’s not Thanksgiving and I have a starch and cheese craving, I make my Cheesy Potato Casserole.  It’s not healthy, it’s totally processed, and it’s just a comfort food.  So what if I get a headache after eating it and veering away from my more unprocessed eating lifestyle? It’s totally worth it!

This recipe will fill a 9 x 13 casserole dish but I like to add in a small oven dish like a bread pan 8 x 4 or something smaller just to spread it out a bit and make one that might have some bacon bits and chives added to it as my ‘special, don’t you dare touch it or I’ll cut you’ dish.  I know I sound a bit vicious and you’d be correct.  I only make this a couple times a year so I’m going to get the lions share on this one.

Cheesy Potato Casserole

Cheesy Potato Casserole
Cheesy Potato Casserole


  • 2 lbs Shredded Thawed Hashbrowns (I buy the frozen ones)
  • 1 Pint Sour Cream
  • 1 Large can of Cream of Mushroom soup
  • 2 Cups Shredded Sharp or Medium cheddar cheese
  • 1 TBL Johnny’s Seasoning Salt
  • 1 Onion – Medium Yellow, minced or cut into small pieces
  • 1/2 Cup of Melted Butter
  • 2 Cups  of Crushed Cornflakes


Preheat your oven to 350 Degrees.

In a large bowl mix in, in this order, your Sour Cream, Soup, Seasoning Salt, Onion, cheese and then your thawed hashbrowns.  This is a LOT to mix so make sure you take the time to do it well.  You don’t wan some pockets of your casserole with tons of potatoes and no cheese or sauce.

Mix until everything is blended and then ‘tip over and pour’ into your 9 x 13 Casserole dish.  Spread it out evenly.


Get a large zip lock bag and pour in your Cornflakes.  Get all the air our and seal it.  Place it on your counter and push down or hit them with your hands or even a soft mallet until they are really small bits.  Add your melted butter, seal again and shake and mix from the outside until all flakes are covered in butter.

Sprinkle the cornflake mixture mixture evenly over your Potatoes and add a tin foil ‘tent’ on top so your cornflakes don’t burn (you bend your foil in the middle and lightly place it on top of your dish.

Pop it in the oven.  I do put the casserole dish on top of a baking pan in case of bubbling over.  About 40 minutes in I take off the tin foil so the flakes can start to crisp.

Bake degrees for 1 hour.

**Additions that work well with this are bacon bits, chives, ham and broccoli bits.  Have fun and enjoy.  And snag a little extra for yourself to squirrel away. 


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