Sour Cream Cheesy Potato Casserole
Diced potatoes baked in a creamy cheddar and sour cream sauce under a crunchy cornflake topping.
Equipment
- Large mixing bowl
- Baking dish
- Aluminum foil
Ingredients
Main Ingredients
- 4 large Yukon Gold or russet potatoes peeled and diced
- 2 cup shredded cheddar cheese colby jack or Monterey Jack can replace part
- 1 can cream of chicken soup 10.5 ounces, or use more sour cream
- ½ cup sour cream
- ¼ cup butter melted
- 2 tbsp green onions chopped
- 1 tsp garlic powder optional
- ½ tsp black pepper
- 1 cup cornflakes crushed, or use crushed crackers
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and grease a baking dish.
- Combine. Mix the potatoes, soup, sour cream, butter, half the cheese, green onions, garlic powder, and pepper.
- Top. Spread in the dish and top with the remaining cheese and the cornflakes.
- Bake covered. Cover with foil and bake 30 minutes.
- Finish. Uncover and bake 15 minutes more until bubbly, golden, and the potatoes are tender.
Notes
Substitutions: Use sour cream in place of the soup, and crushed crackers in place of cornflakes.
Tips: Dice the potatoes small and pierce one to check for doneness.
Storage: Refrigerate up to 3 days.
Nutrition does not include the optional garlic powder.