Loaded Baked Potato Casserole
A rich, creamy, and cheesy potato casserole perfect for holidays or family dinners.
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 70 min
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 32 oz frozen shredded hash browns, thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 1/2 cup melted butter
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup chopped green onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crushed cornflakes (for topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, milk, 1/2 cup melted butter, 3/4 cup of the cheddar cheese, green onions, salt, and pepper. Mix until everything is well combined.
- Spread the potato mixture evenly into the prepared baking dish.
- In a small bowl, mix the crushed cornflakes with the remaining 2 tablespoons of melted butter. Sprinkle this mixture over the top of the potatoes.
- Sprinkle the remaining 1/4 cup of cheddar cheese over the cornflake topping.
- Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
- For a crispier topping, you can add the cheese topping halfway through the baking time.
- You can prepare this casserole the night before and keep it covered in the refrigerator. Add about 10 to 15 minutes to the baking time if cooking directly from the fridge.
- Use frozen shredded hash browns that are fully thawed for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 14
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
- Cholesterol: 55