Ingredients
Scale
This recipe is all about simplicity and flavor, using ingredients that are likely already in your pantry.
- 5 cups frozen diced potatoes
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 packet (1 oz) French onion soup mix
- 1/2 cup melted butter
- 1 cup crushed cornflakes
- Salt and pepper to taste
Substitution tip: If you’re out of cream of mushroom soup, cream of chicken works just as well. And for a lighter version, opt for Greek yogurt instead of sour cream.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, combine the cream of mushroom soup, sour cream, and French onion soup mix. Stir until well blended.
- Add the diced potatoes and shredded cheddar cheese to the soup mixture, folding gently until fully coated.
- Transfer the potato mixture into the prepared baking dish, spreading it evenly.
- In a small bowl, mix the melted butter with the crushed cornflakes. Sprinkle this mixture over the top of the potatoes.
- Bake in the preheated oven for 45 minutes, or until the top is golden and crispy. The edges should be bubbling slightly.
- Let cool for a few minutes before serving, allowing the flavors to meld together perfectly.
Personal tip: To save time, prepare the potato mixture the night before and bake it fresh the next day. This way, you can spend more time with family and less time in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International