Creamy Potato Casserole (aka Football Potatoes)
Creamy Potato Casserole
Creamy Potato Casserole - our favorite potato casserole! Frozen hash brown potatoes, chicken soup, mushroom soup, sour cream, top with crushed cornflakes. Great for a crowd/potluck. Freezes great for a quick side dish later!
This might be our all-time favorite potato casserole. It is SO creamy and delicious. This casserole is not diet food by any means. It has cream of chicken and mushroom soup, sour cream and butter! I do use 98% fat free soup and light sour cream - every little bit helps! Since there are only two of us, I usually divide the mixture between three 8-inch foil pans and freeze two for later. It makes for a super quick side dish later!
Yield: serves 10 to 12
Creamy Potato Casserole
prep time: 5 MINScook time: 45 MINStotal time: 50 mins
Creamy Potato Casserole - our favorite potato casserole! Frozen hash brown potatoes, chicken soup, mushroom soup, sour cream, top with crushed cornflakes. Great for a crowd/potluck. Freezes great for a quick side dish later!
ingredients:
- 1 (28-32oz) bag frozen shredded hash brown potatoes
- 1 (10.75-oz) can cream of chicken soup
- 1 (10.75-oz) can cream of mushroom soup
- 1 (16-oz) container sour cream
- 1 tsp pepper
- 1/2 cup butter, melted
- 2 cups corn flakes, crushed
- 1/4 cup butter, cubed
instructions:
- Preheat oven to 375ºF.
- Mix all ingredients, except corn flakes and cubed butter. Spread into a lightly greased 9x13 pan. Top with crushed cornflakes and dot with cubed butter.
- Bake uncovered for 45 minutes.
notes
*I mix the potato casserole together and divide it between three 8-inch disposable foil pans and put two unbaked casseroles in the freezer for later. I don't put the corn flakes on the casserole until I am ready to bake it. On the day I bake the potatoes, I let the casserole thaw in the refrigerator all day or let it sit out on the counter for about an hour before baking.*
All images and text ©Plain Chicken, Inc.
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