I love cheesy potato casserole. Everyone has their own variation of this side dish. Ron and I love our version because we use two types of cheese, and crunchy corn flakes. This recipe makes a 9x13 casserole dish, and I love warming up the leftover potatoes for a breakfast with an egg on top! This is a perfect side-dish for a potluck, or a cookout. The recipe is really easy, and budget friendly to make a cravable side dish everyone will be asking for the recipe to add to their arsenal.
I like to use two different cheese in this recipe because I love the way the jack cheese melts with the cheddar cheese. The flavor is light, but gives the gooey and melty qualities needed for an ideal cheesy potato casserole. However, the star of this casserole is the buttery, warm, and crispy cornflake topping. I toss the cornflakes in melted butter and top before baking. It is so good and the crispy topping is amazing, and the perfect compliment to this casserole.
I love to serve this dish a long side hot shredded beef or chicken sandwiches. It is also a great side to pair with an oven baked chicken or even steak sandwiches. Makes me hungry just thinking about it.... Now, obviously this is a more indulgent dish, but like most cheesy casseroles, moderation is key and it is not an all the time side dish.
I have to say that I am excited about the fall weather we have been having the last few days. As you know, I love my summer days, but I am enjoying the cooler weather, and getting ready for days of baking and long simmering stews. I am also stoked that football season is here and we can cheer for the Packers. The game last night was incredible- I was a stressball the entire 4th quarter and Rogers and Cobb were incredible- great start to the season. At my Pure Barre class yesterday I made the mistake of not wearing green and gold. Oops! Apparently I am not completely in football mode yet!
School is going well so far, and I am enjoying my classes! I have a few meetings this week, and will hopefully find out more what classrooms I will be in this semester! There is always a lot of apprehension when it come to which school I will be placed in, and what type of classroom I get to be in! It makes me excited that soon it will be MY classroom and MY students!
In a few weeks our kitchen cabinets are getting refaced, and I am looking forward to that being done! I was hoping that it would be done before school started, but the soonest we could get on the schedule. I am so excited because it is our final renovation project before we take a break....for a little bit! I have my eye on our bathroom floor, but that will be a future project. In all honest, I know so little about flooring, and have been told "it is easy to do on your own!". I am not sure that I buy that.... I mean....I know some people are very handy, but I am not one of them. I would love to be, but I am not sure I have the patience for something like that. However, never say never.... or maybe it can be a learning project for Ron...He would be so annoyed to know that I just suggested that, so shhhhhh. Maybe he will warm up to the idea over time....or maybe it will be a job for the professionals. Has anyone done a bathroom floor before? Is it actually easy? Or is that just something people who are handy say, but in reality it is a lot harder and a job left to professionals?
Cheesy Potato Casserole
- 30 oz bag frozen shredded hashbrowns, thawed
- 10 ½ oz can cream of potato soup
- 10 ½ oz can cream of chicken soup
- 1 cup sour cream
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup shredded monterey jack cheese
- 1 ½ cup shredded cheddar cheese, divided
- 3 cups cornflakes
- 3 tbsp melted butter
- Pre-heat oven to 350 degrees F. Lightly grease a 9x13 casserole dish with cooking spray, and set aside.
- In a large bowl, mix together potatoes, soups, sour cream, seasoning, monterey jack cheese, and half of the cheddar cheese (reserve the rest for topping).
- Spread potatoes into the casserole dish. Top with remaining cheese. In a sealable bag, toss cornflakes in melted butter. Evenly spread the cornflakes over the top of the casserole.
- Bake for 45 minutes. The cornflakes will brown and casserole will be bubbly.
Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!