Thanksgiving Cheesy Potato Casserole

This isn’t some earth-shattering recipe. It’s been around for decades in some form or another. It harks back to the days when our grandparents put everything into a casserole, and like most delicious casseroles, it’s loaded with a can of Campbell’s jiggly cream of chicken soup. Obviously we know better now. We know it’s not good for you. But I kind of like how we all agree on Thanksgiving to just. not. care. If that’s not the American spirit, I don’t know what is.

Now, I know you’ve probably seen this recipe around, and I don’t do anything earth-shatteringly different. I pretty much just switch out the type of potato and add more cornflakes. But for some reason everyone seems to really love my casserole. I always get asked for my specific recipe! Here’s what I think makes it special:

  • I use regular hashbrown potatoes instead of Southern style hashbrown potatoes. I do this for a couple of reasons:
  1. There are almost never any Southern style hashbrowns available around this time of year. People start stockpiling them as soon as October hits, it seems like.
  2. I spent most of my formative years in Kansas and there was this BBQ truck that sold the most delicious brisket and ribs ever, but what really made it was their cheesy potatoes. They would sell you a giant styrofoam cup full of hot cheesy potatoes and it was heaven. They used regular hashbrowns, and when I use them, I get a similar taste and it makes me feel all warm and nostalgic.
  3. I think that they cook through a little better and since they’re thinner it makes for a creamier casserole. Plus I can toss them into the casserole frozen instead of thawing them and draining them. They retain less water than Southern style.
  • Now the other thing I do differently is that I add more cornflakes than normal, because obviously. I honestly think this casserole was invented just to keep cornflakes relevant.
  • Oh, and I also ALWAYS shred my own cheese. Pre-shredded cheese will never render your food as creamy as home-shredded (is that a thing?) cheese. And people always say my casserole is super creamy, and I think this contributes to the why.

Now here’s what you need:

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And also double the butter. You need two sticks.

And if you’re prepping for your first Thanksgiving, you’re doing it wrong if this is what your stash of cream of chicken and sour cream looks like:

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You need it to look like this:

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That is FIVE POUNDS of sour cream, y’all. FIVE POUNDS. It’s literally the size of my head. And every last dollop will be gone. Because you need to make several of these casseroles, I’ve learned. Cheesy Potato Casserole is what I like to call a highlight. People don’t show up for the turkey. The turkey is there for tradition. People show up for the potatoes. Write that down. The next day, nobody wants to eat leftover turkey if there aren’t any leftover  potatoes. That’s why I like to make several of these in disposable pans so that we can heat them up the next day. Your father-in-law will like you a lot for doing that.

Some people call these funeral potatoes. And I totally get it. I can easily see myself turning to these in my grief. They would probably make me feel better.

I’ll wrap this up.

This is a super easy casserole. Try making it my mildly tweaked way and let me know what you think. Happy Thanksgiving!

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Cheesy Potato Casserole

  • Servings: never enough
  • Difficulty: easy
  • Print

Ingredients:
1 can of Campbell’s Cream of Chicken Soup
16 oz of sour cream
2 sticks of butter (1 for casserole, 1 to mix with cornflakes)
2 cups of shredded cheddar cheese
26-32 oz of shredded hashbrowns (whatever size is available will work just fine as long as it’s no more or less than that)
4 cups of cornflakes
1 tsp of garlic powder
1 tsp of kosher salt (or table salt. Whatever you’ve got!)

Directions:
1. Preheat oven to 350°.
2. Melt 1 stick of butter in microwave safe mixing bowl. As large as possible.
3. Mix in cream of chicken, sour cream, garlic powder, and salt with melted butter.
4. Mix in the cheese, then the hashbrowns.
5. Spread out in a casserole dish.
6. Melt 1 stick of butter and mix with cornflakes. Top casserole evenly.
7. Bake 30-45 minutes until heated through and cornflakes are golden brown.
8. Buy slightly looser pants.

Enjoy!

Before you leave, can we just laugh at how hilarious this attempt at an appetizing picture of a serving of this was?

It’s a super gooey casserole, so it just kind of oozes onto your plate haha. So not good for a cute picture. Plus I was in a rush to get this to my MOPS meeting. Happy Cooking!

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3 thoughts

    1. I’d love to know how they turn out!!! This is my favorite comfort food around the holidays and fantastic for potlucks!

      Best of luck!!!

      Like

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