A delightful blend of creamy and savory flavors, evoking warmth and nostalgia. This dish features a rich combination of cheesy goodness and aromatic onion notes reminiscent of classic French onion soup.
Ingredients
Scale:
4 cups frozen hash browns (or 4 large russet potatoes, peeled and shredded)
1 cup sour cream
1 can (10.5 ounces) cream of mushroom soup
1 cup French onion dip
2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup crushed cornflakes
2 tablespoons butter, melted
Instructions
Preheat your oven: Set it to 350°F (175°C).
Prepare the potatoes: If using fresh potatoes, shred them and soak in cold water for 30 minutes. If using frozen hash browns, measure out 4 cups and set aside.
Mix the creamy base: In a large bowl, combine the sour cream, cream of mushroom soup, and French onion dip. Stir until smooth.
Add potatoes: Fold the prepared hash browns (or shredded potatoes) into the creamy mixture.
Incorporate cheese: Add in 1.5 cups of shredded cheddar cheese along with garlic powder, onion powder, salt, and pepper. Mix until evenly distributed.
Transfer to baking dish: Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
Add topping: In a small bowl, mix the crushed cornflakes with the melted butter. Sprinkle the mixture over the potato casserole. Finish with the remaining 0.5 cups of cheddar cheese on top.
Bake: Place the dish in the preheated oven and bake for 45-50 minutes or until the top is golden brown and the casserole is bubbling.
Cool and serve: Allow to cool for 10 minutes before serving.
