Cheesy Potato Casserole

It’s hard to beat the comforting vibes of a classic cheesy potato casserole. It’s a hug for your stomach and welcome at any occasion.

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Last night I finished the final book in The Hunger Games Series, The Mockingjay. Oh and I stayed up until 1:30am in order to do so. As you can imagine my brain isn’t firing at 100% today which is probably good for anyone who hasn’t finished the books because otherwise I would jabber away about it. Instead, enjoy the cheesy potato casserole goodness I am about to present to you.

The first time I had this cheesy potato casserole dish was at a potluck at work. Emma brought it in and I immediately needed the recipe. It was so creamy, rich, and satisfying. But when I finally got around to making it on Sunday to go along with the ham, I decided to increase the topping a little bit and also use Greek yogurt instead of sour cream. I love substituting sour cream, mayo and other similar ingredients with Greek yogurt! And no one else even noticed that it was a bit healthier :-).

I’ve since learned that this is a very popular dish around the holidays, particularly Easter. Although sometimes it goes by another name, funeral potatoes. Evidently it is also a common dish during times of loss. Either way it is clearly comfort food. I’ve even made a tater tot version.

Stay turned tomorrow for a fabulous bake sale featuring many of your favorite food bloggers, with all proceeds going towards The House of Mews Annual Food Drive! Get your bidding faces on.

CHEESY POTATO CASSEROLE

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Yield: 8 Servings Prep Time: 10 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

POTATO MIXTURE

• 1 (32 oz.) pkg. frozen diced hashbrowns, thawed
• 1 tsp salt
• 1/4 tsp pepper
• 1 (10.5 oz.) can cream of chicken soup
• 2 cups shredded cheddar cheese
• 2 cups sour cream or plain nonfat Greek yogurt
• 1/2 cup unsalted butter, melted
• Minced onion to taste

TOPPING

• 3 cups crushed corn flakes
• 1/4 cup unsalted butter, melted

Directions

1. Preheat oven to 350 degrees. Grease a 9x13-inch baking pan, set aside.
2. In a large bowl, combine the potato mixture together, stirring until evenly distributed, and pour into prepared pan.
3. In a medium bowl, stir together the corn flakes and butter until coated. Sprinkle over the potato mixture.
4. Bake for 45 minutes or until bubbly and the topping is golden.

Source: Adapted from Emma, but looks like it may have originally been from Ore-Ida.

Post updated 11/13/2024, photo above is the original.