Cheesy Potatoes

Soft, cheesy potatoes are topped with a buttery, crunchy cornflake topping making this dish a favorite anywhere it's served! We swapped out the sour cream for Greek yogurt giving it a nice tang and a boost of protein.

Servings people

Calories 239kcal

Ingredients

6-8 medium russet potatoes or 2 pounds frozen shredded hash browns thawed
10 ounces cream of chicken soup homemade is best
16 ounces plain Greek yogurt
1/2 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups shredded cheddar cheese

Topping

2 cups cornflakes crushed
2 tablespoons melted butter

Instructions

Preheat oven to 350°F. Spray a 9x13 inch baking dish with cooking spray.
If you are using fresh potatoes, peel and rinse potatoes. You are going to parboil the potatoes. Add your potatoes to a large pot and cover with cold water. Bring water to a boil over high heat. As soon as the water starts to boil, turn the heat off. Let the potatoes sit covered in the hot water for 5 minutes. Drain the water and cool. Using a box grater, shred the potatoes once they are cool enough to handle.
If you are using frozen hash browns, make sure they are mostly thawed and any excess water is drained. You can put the frozen bag in your fridge overnight to thaw them!
If you want to make your own cream of chicken soup, my recipe is SO easy and delicious! Don't be scared - give it a try! Recipe here.
In a large bowl, stir together cream of chicken soup, Greek yogurt, onion powder, parsley, salt, pepper and shredded cheese. Fold in shredded potatoes. and mix until everything is combined.
Spread the mixture into your prepared baking dish. You can add more shredded cheese on top if you like it really cheesy.
Pour the corn flakes into a ziplock bag and gently crush them using a rolling pin. Pour melted butter in the bag and shake to evenly distribute. Sprinkle the crushed cornflakes on top of the potato mixture.
Bake for 35-40 minutes or until the top is golden brown and the sides are bubbling up. Let stand for 5-10 minutes before serving. Enjoy!

Notes

Choose the Right Potatoes: If you aren't going to use Russet Potatoes, opt for frozen hash brown potatoes, either diced or shredded. These are convenient and provide a consistent texture for your casserole.

Use Quality Cheese: High-quality cheddar cheese makes a significant difference in the flavor of your dish. Grate your cheese from a block for the freshest taste and best melting quality.

Variations: Feel free to customize your recipe. You can add ingredients like diced ham, bacon bits, green onions, or even diced bell peppers to enhance the flavor and texture of your cheesy funeral potatoes.

Onions: While onions are optional, they can add a nice depth of flavor to your dish. You can use fresh chopped onions or even sauté them lightly before mixing them into the potato mixture.

Seasoning: Season the potato mixture with salt and pepper to taste. Remember that condensed cream of chicken soup and cheese can be quite salty, so go easy on the salt and adjust it according to your preference.

Cream of Chicken Soup Substitutions: If you prefer not to use canned condensed soup, you can make your own cream of chicken soup using a roux (butter and flour) and chicken broth or milk.

You can make these ahead of time! Just follow all of the steps up to spreading the potato mixture in your baking dish. Cover with plastic wrap or tin foil and store in your fridge until you are ready to bake. Top with the cornflake mixture and bake as directed!
To Freeze: Spread potato mixture into baking dish. Cover tightly with plastic wrap and then tin foil. Freeze for up to 3 months. When you are ready to bake, thaw the potato mixture in your fridge overnight and then add the cornflake topping. Bake as directed.

Nutrition