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If you're looking for a comforting dish that brings people together, this Church Potatoes Casserole is a must-try. It's creamy, cheesy, and topped with a crunchy cornflake crust that adds the perfect texture. Ideal for potlucks, family gatherings, or just a cozy night in, this recipe is a crowd-pleaser. Let's dive into this deliciousness!
The name of the recipe: Church Potatoes Casserole Recipe
Ingredients:
- 6 cups shredded potatoes
- 2 cups sour cream
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 cup chopped onions
- 1 tsp salt
- 1 tsp black pepper
- 2 cups crushed cornflakes
- 1/2 cup melted butter
Instructions:
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine shredded potatoes, sour cream, cream of chicken soup, shredded cheddar cheese, chopped onions, salt, and black pepper.
- Spread the mixture evenly into a greased baking dish.
- In a separate bowl, mix crushed cornflakes with melted butter. Sprinkle over the potato mixture.
- Bake for 45 minutes, or until the top is golden brown and the casserole is bubbly.
What You Will Need
Read more: Church Casserole Recipe
What you will need to make church potatoes casserole
- Shredded potatoes: Provides the base and texture, making the casserole hearty and filling.
- Sour cream: Adds creaminess and tang, balancing the flavors.
- Cream of chicken soup: Enhances the richness and adds depth to the dish.
- Shredded cheddar cheese: Melts into the casserole, giving it a gooey, cheesy goodness.
- Chopped onions: Brings a slight crunch and savory flavor.
- Crushed cornflakes: Creates a crispy, golden topping.
- Melted butter: Helps bind the topping and adds a rich flavor.
Tools and Instruments Required
What tools/instruments will be needed to make Church Potatoes Casserole Recipe
- Mixing bowl: Essential for combining shredded potatoes, sour cream, soup, cheese, onions, salt, and pepper into a uniform mixture.
- Baking dish: Holds the potato mixture and ensures even baking, resulting in a golden brown, bubbly casserole.
- Measuring cups: Provides accurate measurements for ingredients like sour cream, cheese, and butter, ensuring consistent taste and texture.
- Wooden spoon: Ideal for mixing ingredients thoroughly without damaging the potatoes or other components.
- Oven: Bakes the casserole at a consistent temperature, ensuring the dish cooks evenly and achieves the desired texture.
Church Potatoes Casserole Recipe
A hearty and comforting potato casserole perfect for gatherings.
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Ingredients:
Main Ingredients
- 6 cups shredded potatoes
- 2 cups sour cream
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 cup chopped onions
- 1 tsp salt
- 1 tsp black pepper
- 2 cups crushed cornflakes
- 1/2 cup melted butter
Instructions:
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine shredded potatoes, sour cream, cream of chicken soup, shredded cheddar cheese, chopped onions, salt, and black pepper.
- Spread the mixture evenly into a greased baking dish.
- In a separate bowl, mix crushed cornflakes with melted butter. Sprinkle over the potato mixture.
- Bake for 45 minutes, or until the top is golden brown and the casserole is bubbly.
Notes:
Great for potlucks and family gatherings. You can prepare it ahead of time and bake it when needed.
Read more: Potato and Onion Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 12gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Refrigerate for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then cover with foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
For a twist, try adding a handful of crushed potato chips on top of the casserole instead of cornflakes for extra crunch and flavor.
Frequently Asked Questions
FAQ:
How can I make this dish ahead of time?
Prepare the casserole up to the point of adding the cornflake topping. Cover and refrigerate. When ready to bake, add the topping and bake as directed.
Can I use fresh potatoes instead of frozen shredded ones?
Yes, you can shred fresh potatoes. Just make sure to drain any excess moisture before mixing them in.
What can I use as a substitute for cream of chicken soup?
You can use cream of mushroom or cream of celery soup as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I add other ingredients to this casserole?
Absolutely! Feel free to add cooked bacon, ham, or even some chopped bell peppers for extra flavor.
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