Potato Casserole With Corn Flakes Recipe

Imagine diving into a warm, comforting hug disguised as a potato casserole—this cheesy, crunchy delight is like a big cozy sweater for your taste buds!

I love to create wholesome and comforting dishes, and my Potato Casserole With Corn Flakes is one of my favorites in the kitchen. The dish combines tender potatoes with creamy, condensed soup and sour cream, which together create a richness that is perfectly balanced with melted butter and the sharpness of cheddar cheese.

The real kicker, though, is the corn flakes. Instead of using crushed crackers, as many old-school versions of this dish do, I top it with corn flakes.

Ingredients

• Potatoes: Rich in carbohydrates and vitamin C, providing energy and nutritional value.
• Cream of Chicken Soup: Adds creaminess and depth of flavor, with some protein and fat.
• Sour Cream: Provides tangy richness, with some calcium and fat content.
• Cheddar Cheese: Adds savory flavor and creaminess, with calcium and protein.
• Corn Flakes: Contribute a crunchy texture and some carbohydrates as the topping.

Ingredient Quantities

• 6 large potatoes
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 cup sour cream
• 1/4 cup butter, melted
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup chopped onion
• Salt, to taste
• Black pepper, to taste
• 2 cups corn flakes cereal, crushed
• 2 tablespoons butter, melted (for topping)

How to Make this

1. Set your oven to 350°F (175°C) to get it ready.

2. Shred the potatoes and using a box grater or food processor. Put the shredded potatoes in a large bowl.

3. Mix the following ingredients in the potatoes:

• Condensed cream of chicken soup

• Sour cream

• Melted butter

• Shredded cheddar cheese

• Chopped onion

Then season with salt and black pepper to taste.

4. Blend the mixture until all components are nicely mixed.

5. Move the potato blend into a greased 9×13 inch baking dish. Do not dump. Spread it evenly. Just be nice to the potatoes.

6. In a different bowl, mix crushed corn flakes and 2 tablespoons of melted butter. When the corn flakes were mixed with the right amount of butter, they were fully, and I mean fully, coated. With that much butter, the corn flakes will stay stuck together.

7. Evenly sprinkle the corn flake mixture over the top of the potato casserole.

8. Enclose the baking dish in aluminum foil, and place it in the preheated oven for 45 minutes.

9. Take away the foil and bake for another 15 minutes, or keep baking until the top turns golden brown and the casserole bubbles around the edges.

10. Cool the casserole slightly before serving. Enjoy!

Equipment Needed

1. Oven
2. Box grater or food processor
3. Large mixing bowl
4. Measuring cups and spoons
5. Mixing spoon or spatula
6. 9×13 inch baking dish
7. Small bowl (for mixing topping)
8. Aluminum foil
9. Knife and cutting board (for chopping onion)
10. Potato peeler or paring knife (optional, for peeling potatoes)

FAQ

• Q: Can I use a different type of soup instead of cream of chicken?A: Yes, you can swap in cream of mushroom or cream of celery soup for a different-flavored profile. Of course, the seasonings you add will also impact the flavor of the overall dish. If you want a different flavor overall, then don’t be afraid to use different flavorings!
• Q: Is it possible to make this casserole ahead of time?A: Of course! The casserole may be prepared all the way to the baking step and stored in the refrigerator for as long as 24 hours. You may put the corn flake topping on it just prior to putting it in the oven.
• Q: How can I make this dish vegetarian?A: Replace the cream of chicken soup with a vegetarian cream soup, like cream of mushroom, and make sure the cheese is vegetarian.
• Q: What can I use instead of corn flakes for the topping?Substitutes for a crunchy topping could be crunchy Panko breadcrumbs, crushed Ritz crackers, or even crushed potato chips.
• Q: Can frozen hash browns be used instead of fresh potatoes?A: Yes, you can use hash browns that have been frozen. Thaw them, and drain them well. Otherwise, there’s a risk of too much moisture in the casserole.
• Q: How long does the casserole need to bake?A: At 350°F (175°C), bake the casserole for 45-60 minutes, or until the tender potatoes are topped with golden brown.
• Q: Can I add meat to this recipe?A: Of course! You can mix in cooked chicken or ham for some extra protein in the casserole.

Potato Casserole With Corn Flakes Recipe Substitutions and Variations

Cream of mushroom soup can be used instead of cream of chicken soup. Use a 10.5 ounce can.
Sour cream can be substituted with plain Greek yogurt or crème fraîche.
Melted butter can be replaced by olive oil or margarine.
To achieve a distinctive taste, substitute Gruyère or Monterey Jack cheese for cheddar.
Using corn or crushed potato chips as a topping is a delightful alternative to using the more typical corn flakes cereal.

Pro Tips

1. Parboil the Potatoes For a softer texture, consider parboiling the potatoes before shredding them. This will speed up the cooking process and ensure the potatoes are tender throughout the casserole.

2. Enhance Flavor with Herbs Add a teaspoon of dried herbs like thyme or rosemary to the potato mixture for additional flavor depth. These herbs pair well with the creaminess of the casserole.

3. Use a Mixed Cheese Blend Instead of just cheddar, try using a mix of cheeses like cheddar and Monterey Jack for a more complex flavor. Mixing different cheeses can enhance the casserole’s richness.

4. Add a Crunchy Twist For variation, add some chopped nuts, such as pecans or walnuts, to the cornflake topping. This will introduce a nutty flavor and extra crunch.

5. Incorporate Vegetables Boost the nutritional value by folding in some cooked vegetables like broccoli or bell peppers into the potato mixture. This adds color and nutrition while still complementing the overall taste.