Russell liked this dish so much that he ate the leftovers several meals in a row!
One great thing about this recipe is that you don’t have to thaw the hash browns before baking, which makes it a super easy dish that you can throw together in less than 10 mins and then let the oven do the rest.
Cheesy Potato Casserole
From the Kitchen of: Life as a Lofthouse
Prep Time: 1 hour 10 mins
Servings: 6-10 (depending on if it is a side or main dish)
1 (2 lb) bag frozen hash browns (shredded or diced)
2 (10 ¾ oz) cans cream of mushroom soup
1 (16 oz) container sour cream
1 small yellow onion, chopped OR 1 bunch green onions, sliced
2 cups cheddar cheese, shredded and divided
salt and pepper, to taste
1 cup corn flakes, crushed
2 Tbsp butter, melted
1-2 cups diced ham (optional) – I used an 8 oz package of diced ham
Preheat oven to 350°F. Spray a 9”x13” baking dish with non-stick cooking spray.
In a large bowl mix together both cans of soup, sour cream, onion, and 1 ½ cups of shredded cheese. Mix together well. Season with salt and pepper.
Add in frozen hash browns and chopped ham (if using), and mix together well. Pour mixture into prepared baking dish.
Bake uncovered for 45 minutes.
While potatoes are baking mix together corn flakes, butter and remaining ½ cup of shredded cheese. Set aside.
When potatoes are done, remove from oven and sprinkle the top evenly with the corn flake mixture. Place back into oven and bake another 15 minutes or until top is golden and bubbly. Let stand 5-10 minutes before serving.
- The next time I make this I will double the topping for an added crunch. Maybe also add some water chestnuts or sliced almonds to counter the soft texture of the potatoes.
- If you use both green onions and ham they add a nice color contrast to the potatoes, as you can see in my photos.