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Cheesy Potato Casserole

April 12, 2020


We are running low on fresh potatoes and I am saving those for a steak dinner one day!! Being in quarantine really makes me appreciate fresh fruits and veggies even more!


So I pulled out a bag of frozen shredded potatoes to make an easy dump and stir casserole for our Easter dinner side. Also plan on roasting asparagus to go with our ham. We actually do eat veggies even though from yesterday’s posts it looks like we are quarantine carbo loading.


Cheesy Potato Casserole


Cooking spray

2 tbsp butter, melted

2 cups of Corn Flakes, crushed (subbed Rice Crispies)

30 oz. bag of frozen hash browns, defrosted

1 can of cream of “whatever you have” soup

2 cups light sour cream

2-3 cups shredded cheddar cheese

1 tsp kosher salt

3/4 tsp pepper

1 tsp garlic powder

4 green onions, diced


Preheat oven to 350 degrees


1. Spray 9x13” dish with cooking spray.

2. In a large bowl, combine shredded potatoes, sour cream, cream of whatever soup you have on hand, salt, pepper and garlic powder until evenly combined.

3. Add cheddar cheese and the green onions and stir until combined(because adding something green makes these cheesy potatoes healthy, right?)

4. Spread evenly into the greased dish.

5. Melt butter in a small bowl and add crushed cereal and stir. I love Corn Flakes with this but we only had Rice Crispies on hand so I’m giving that a shot. Could also used crushed crackers too.

6. Bake for 40-50 minutes, until golden and bubbly.


Note:

This casserole freezes great, even after cooking. And you could even add leftover diced ham to this and serve it with a salad for an easy dinner with leftover ham.













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