Description
A rich and comforting cheesy potato casserole inspired by French onion soup, featuring creamy hash browns, savory onion flavor, and a crispy cornflake topping.
Ingredients
- 800 g frozen diced hash brown potatoes, thawed
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can (300 g) cream of chicken soup
- 1 packet (about 30 g) French onion soup mix
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup crushed cornflakes
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat the oven to 180°C (350°F) and lightly grease a baking dish.
- In a large bowl, mix sour cream, cream of chicken soup, melted butter, milk, and French onion soup mix until smooth.
- Stir in chopped onion, garlic powder, and black pepper.
- Fold in thawed hash browns and shredded cheddar cheese until evenly coated.
- Spread the mixture evenly into the prepared baking dish.
- In a separate bowl, combine crushed cornflakes with melted butter and sprinkle over the top.
- Bake for 45–50 minutes until hot, bubbly, and golden brown.
- Let rest for a few minutes before serving.
Notes
- Can be prepared a day in advance and baked when ready.
- Add sautéed mushrooms for extra flavor.
- Swap cheddar with mozzarella or gruyère for variation.
- Greek yogurt can replace sour cream for a lighter version.
- Store leftovers in the fridge for up to 3 days.
- Reheat in oven to maintain crisp topping.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg
