Cheesy Potato Casserole
Ingredients
Cream of Chicken Soup
-
¾
cup
chicken broth
-
¼
teaspoon
onion powder
-
⅛
teaspoon
garlic powder
-
⅛
teaspoon
poultry seasoning
-
a pinch
parsley
-
a pinch
paprika
-
to taste
salt and pepper
-
½
cup
milk
-
¼
cup
all-purpose flour
Casserole
-
1
30-ounce package
frozen hash browns, thawed
-
1
cup
sour cream
-
2
cups
shredded cheddar cheese
-
to taste
salt and pepper
-
3
cups
cornflakes, crushed
-
¼
cup
butter
-
for garnish
fresh parsley, minced (optional)
Instructions
- Make the cream of chicken soup by combining chicken broth, onion powder, garlic powder, poultry seasoning, parsley, paprika, and salt and pepper in a saucepan and bring to a simmer.
- Whisk together milk and flour until smooth, then add to the saucepan, whisking until the mixture thickens.
- Preheat the oven to 350°F and coat a baking dish with nonstick spray.
- In a large bowl, mix the cream of chicken soup, hash browns, sour cream, cheddar cheese, and salt and pepper.
- Pour the mixture into the prepared baking dish and bake uncovered for 1 hour.
- Melt butter and combine with corn flakes, then spread over the casserole and bake for an additional 20 minutes.
- Garnish with parsley if desired.
Nutrition Facts (estimated)
Servings
12 servings
Calories
189
Total fat
14g
Total carbohydrates
9g
Total protein
6g
Sodium
275mg
Cholesterol
41mg
You might also like