Cheesy Potato Casserole With Corn Flakes | Classic Side Dishes | Cooking Up Love

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

cream of chicken soup

🥗Healthier: homemade cream soup

💰Cheaper: cream of mushroom soup

Cream of mushroom is often less expensive and can be used interchangeably.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats, while margarine is often cheaper.

Wash 5-6 russet potatoes and add them to a large pot.

Cover the potatoes with water and bring to a boil.

Cook over medium-high heat until you can easily insert a knife into the largest potato.

Drain the potatoes and let them sit until cool enough to handle.

Shred about 2 cups of sharp cheddar cheese and melt 6 tablespoons of butter.

Combine the cream of chicken soup and 2 cups of sour cream in a mixing bowl.

Add the 2 cups of shredded cheese and chopped green onions to the mixture and stir everything together.

Peel and chop the cooled potatoes into about 1-inch pieces and add them to the mixture.

Fold the potatoes into the mixture and add salt and pepper to taste.

Spread the mixture into a 13 by 9 inch baking dish.

Drizzle the top with the melted butter.

To make ahead, cover and refrigerate until ready to bake, then let come to room temperature before baking.

Crush corn flakes over the top of the casserole.

Bake in a 350°F (175°C) oven for 40 to 45 minutes until golden brown and bubbly around the edges.

Top with fresh chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens