Party Potato Casserole

May 28, 2013

I've recently stopped using canned creamed soups, so this recipe uses a "from scratch" creamed soup. It's super easy to make and tastes delicious! This potato casserole has been a family staple for years. It's easy to mix it up and add different veggies, or meat to make it even better. It also freezes well for those busy nights when you need a quick meal.

6 TB butter
2 TB flour
1 cup chicken broth
1 cup milk
salt and pepper to taste
(this is equivalent to two cans of creamed soup)
1kg pkg (thawed) hash browns
1 small container of sour cream
1 1/2 cups shredded cheddar cheese
1 tsp onion powder (or you can saute a small onion)
1/4 cup melted butter (for topping)
1-2 cups crushed cornflakes (for topping)

In a medium pan, melt butter and add flour. Whisk together until lumps are gone. Add milk and chicken broth. Cook until mixture thickens. Add salt and pepper, onion powder, sour cream and cheddar cheese. Stir in thawed hash browns until all combined. Place in a 9x13 pan and sprinkle the cornflake mixture on the top of the potatoes. Bake at 350 for 45 min - 1 hour, or until it starts to brown on top.

Nutritions

Calories
248

Sodium
277mg
11% DV

Fat
20g
31% DV

Protein
7g
15% DV

Carbs
5g
1% DV

Fiber
1g
5% DV

Dinner Baked