Freezer Cheesy Potatoes
Make dinner prep a breeze with this irresistible Freezer Cheesy Potatoes recipe, a comforting classic perfect for busy weeknights or holiday gatherings. Featuring tender frozen hash brown potatoes coated in a creamy blend of sour cream, shredded cheddar cheese, and savory cream of chicken soup, this dish is topped with buttery, crunchy cornflakes for the ultimate texture contrast. Designed with convenience in mind, this crowd-pleasing casserole can be baked fresh or prepped and stored in the freezer for up to three months without sacrificing flavor. With just 15 minutes of prep time, it's an easy, family-approved side dish that pairs beautifully with roasted meats or can even stand alone as a hearty meal. Don't forget the optional sprinkle of paprika for a touch of color and spice!
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Recipe Information
Ingredients
- 32 oz Frozen diced hash brown potatoes
- 2 cups Shredded cheddar cheese
- 1 can Cream of chicken soup
- 1 cup Sour cream
- 1 stick Unsalted butter
- 1 cup Finely diced onion
- 2 cups Crushed cornflakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional for topping)
Instructions
Preheat your oven to 350°F (175°C). If freezing the dish, skip preheating the oven.
In a large mixing bowl, combine the cream of chicken soup, sour cream, melted unsalted butter, salt, and black pepper. Stir until well blended.
Add the shredded cheddar cheese and diced onions to the mixture and stir again to incorporate.
Fold in the frozen hash brown potatoes until the potatoes are evenly coated with the mixture.
Lightly grease a 9x13-inch baking dish (or two 8x8-inch dishes for splitting into smaller portions). Transfer the potato mixture into the dish, spreading it out evenly.
In a small bowl, combine the crushed cornflakes and the remaining melted butter from the stick (about 2 tablespoons should be left over). Stir to coat the cornflakes in butter.
Sprinkle the buttery cornflakes evenly over the potato mixture. Optionally, add a light sprinkle of paprika for color and flavor.
If freezing, tightly cover the dish with aluminum foil and place it in the freezer for up to 3 months. If baking immediately, proceed to the next step.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
For a freezer-baked dish, remove the casserole from the freezer and let it thaw in the fridge overnight. Preheat the oven to 350°F (175°C) and bake for 60-70 minutes, or until heated through and golden brown on top.
Allow the cheesy potatoes to rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.6 g | 292% | |
| Saturated Fat | 139.5 g | 698% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 5812 mg | 253% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 36.8 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2307 mg | 177% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 2809 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
