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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
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
Equipment
- Oven
- Mixing bowl
- Baking Dish
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:
Nutrition value:
Keywords:
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.
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