Paula Deen Potato Casserole Recipe
Are you looking for a cozy side dish? The Paula Deen Potato Casserole Recipe is a true classic. This dish is creamy, cheesy, and very filling.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- 9x13 inch baking dish
- A sturdy spatula.
- Aluminum foil
Ingredients
- 30 oz frozen shredded hash browns.
- 1/2 cup melted butter.
- 1 can condensed cream of chicken soup.
- 8 oz sour cream.
- 1/2 cup chopped onions.
- 2 cups shredded cheddar cheese.
- 1 tsp salt.
- 1/2 tsp black pepper.
- 2 cups crushed cornflakes for topping.
Instructions
- Set your oven to 350°F before you start.
- Combine soup, sour cream, and butter in a bowl.
- Fold in the hash browns, onions, and cheese well.
- Add salt and pepper to the large mixing bowl.
- Spread the potato mixture into your greased baking dish.
- Sprinkle the crushed cornflakes evenly over the top.
- Bake for 45 minutes until the top is bubbly.
Notes
- Thaw your hash browns for a better texture.
- Use sharp cheddar cheese for a bolder flavor.
- Do not over-mix the potatoes and cream.
- Add extra butter to the cornflake topping.
- Let it sit for five minutes before serving.