Cheesy Potato Casserole Recipe

Potatoes: These are the base of the casserole, providing a hearty and filling component.

Cheddar cheese: Adds a rich, cheesy flavor that melts beautifully into the dish.

Sour cream: Contributes to the creamy texture and tangy taste of the casserole.

Cream of chicken soup: Enhances the creaminess and adds a savory depth of flavor.

Crushed cornflakes: Provides a crunchy topping that contrasts nicely with the creamy filling.

Melted butter: Helps to bind the cornflakes together and adds a rich, buttery flavor to the topping.

For an extra layer of flavor, consider sautéing the potatoes in a bit of olive oil and garlic before mixing them with the cheddar cheese, sour cream, and cream of chicken soup. This will give the potatoes a slight caramelization and enhance the overall taste of the casserole.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a different nutritional profile, adding a unique twist to the casserole.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella provides a milder flavor and a gooey texture, which can be a delightful variation.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar tangy flavor and creamy texture but is higher in protein and lower in fat.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup offers a different but complementary flavor profile, making it a suitable alternative.

• crushed cornflakes - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunchy texture and can be seasoned to taste.

• melted butter - Substitute with olive oil: Olive oil is a healthier fat option and adds a subtle, rich flavor to the dish.

• Allow the cheesy potato casserole to cool completely after baking. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled casserole to an airtight container. If you prefer, you can also cover the baking dish tightly with aluminum foil or plastic wrap.
• Store the casserole in the refrigerator for up to 3-4 days. When ready to enjoy, reheat in the oven at 350°F (175°C) until warmed through, about 20-25 minutes.
• For freezing, wrap the cooled casserole tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. Alternatively, use a freezer-safe airtight container.
• Label the container with the date and contents to keep track of freshness.
• Freeze the casserole for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator.
• Reheat the thawed casserole in the oven at 350°F (175°C) for 30-35 minutes, or until heated through and bubbly.
• If reheating from frozen, cover the casserole with foil and bake at 350°F (175°C) for 45-50 minutes. Remove the foil for the last 10-15 minutes to allow the cornflake topping to crisp up.

• Preheat your oven to 350°F (175°C). Place the leftover cheesy potato casserole in an oven-safe dish, cover it with aluminum foil to prevent it from drying out, and bake for about 20-25 minutes, or until heated through.

• For a quicker option, use the microwave. Transfer a portion of the casserole to a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap (leaving a small vent), and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.

• If you prefer a crispy top, reheat the casserole on the stovetop. Place a non-stick skillet over medium heat, add a small amount of butter or olive oil, and spread the casserole evenly in the pan. Cover and cook for 5-7 minutes, stirring occasionally, until heated through and the top is slightly crispy.

• For an air fryer method, preheat your air fryer to 350°F (175°C). Place the casserole in an air fryer-safe dish or directly in the basket, and heat for 10-15 minutes, shaking the basket halfway through to ensure even heating. This method will give you a nice, crispy topping.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the casserole in an oven-safe dish, cover with foil, and heat for 15-20 minutes, or until warmed through. Remove the foil for the last 5 minutes to crisp up the top.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Mixing bowl: A large bowl to combine the potatoes, cheddar cheese, sour cream, and cream of chicken soup.

• Baking dish: A greased dish to transfer the potato mixture into for baking.

• Small bowl: Used to mix the crushed cornflakes with melted butter.

• Peeler: To peel the potatoes before dicing them.

• Knife: To dice the peeled potatoes into small pieces.

• Cutting board: A surface to safely dice the potatoes.

• Measuring cups: To measure out the potatoes, cheddar cheese, sour cream, and crushed cornflakes.

• Can opener: To open the can of cream of chicken soup.

• Mixing spoon: To mix the potato mixture and the cornflake topping.

• Oven mitts: To safely handle the hot baking dish when removing it from the oven.

Pre-cook the potatoes: Boil the potatoes for 5-7 minutes before dicing to reduce baking time.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Opt for canned soup: Using cream of chicken soup from a can speeds up the preparation process.

Crush cornflakes in advance: Prepare the crushed cornflakes ahead of time and store them in an airtight container.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stovetop.