Cheesy Potato Casserole

Hiiiiiii!!!!  It’s been WAAAAAYYYYY too long since my last post and I really really miss you all and my little corner of this world wide web!  I miss this space and the community it has brought me.  I miss sitting down and writing and sharing recipes!  I never knew exactly how busy life would be with 4 kids and I wouldn’t trade it for the world, and so my little blogging space has taken a backseat.  I really am going to try and come back to it more often though, as I have had people reach out with questions and what not and I’d love to share more of that on here as it’s hard sometimes to respond to so many individual emails and messages!  Thank you for following along with us on Instagram as that is where I share the most in photos.  🙂

So back to what I came here for today…  I have the yummiest recipe to share with you all and I have had it since high school when I lived in Utah!  It was made at a potluck my junior year and right away I knew I needed the recipe because I knew it would serve a purpose long term and I wanted to make it when I was ‘older!’  hahahaha  It’s one that my whole family loves and it’s an easy side dish to bring to large get togethers so that’s a bonus.  With 4 kids we still always have tons of leftovers and the kids could literally eat this with every meal everyday!  😉  I know it’s summertime but I made it the other night when it was a colder, randomly rainy blustery day and we had it with grilled BBQ chicken…  Everyone loves potatoes!  Keep it in mind for the fall!  I hope you all enjoy it as much as my family does.

 

cheesy potato casserole

 

Cheesy Potato Casserole

INGREDIENTS:
32 oz bag frozen shredded hashbrowns, somewhat thawed (I use Alexia Yukon Shredded Potatoes)
2 (10 oz) cans cream of chicken soup (can also use homemade)
1.5 cups sour cream
1.5 cups freshly shredded cheddar cheese
1/2 cup butter, melted (I use Kerrygold grass fed)
1/3 cup chopped onions (can eliminate if you want)
Topping:
2 cups crushed corn flakes
2 Tbsp butter, meted

DIRECTIONS:
Pour potatoes into a greased 9×13 inch baking dish.
In a medium bowl, combine soup, sour cream, cheese, the 1/2 cup melted butter and onions.
Blend it into the potatoes.
Combine the crushed cornflakes and the 2 Tbsp melted butter and sprinkle on top of the potatoes.
Bake at 350 degrees for 40 minutes.

Enjoy!

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