Cheesy Potato Casserole with Corn Flake Topping

Condensed Cream of Chicken Soup – You can substitute any other condensed cream soup if you’d like (cream of mushroom soup, cream of potato soup, cream of celery soup, etc).

Sharp Cheddar Cheese – Feel free to sub in mild cheddar, Monterey Jack, Colby jack cheese, or any other favorite.

Sour Cream – I recommend using full-fat sour cream so that the casserole texture isn’t runny. You could also substitute full-fat plain Greek yogurt.

Frozen Diced Hash Browns – Frozen hash browns typically come in diced or shredded varieties; for this casserole we use the diced type. They are usually sold plain or also with pepper and onions; you can use whichever one you would like! You use these straight from frozen, you do not need to thaw them.

Topping Alternatives – Crushed Ritz crackers (about 40 crackers), crushed potato chips, canned fried onions, or panko breadcrumbs.

Make-Ahead – Mix together the soup, cheese, sour cream, and potatoes and spread it in the baking dish, then cover with plastic wrap and refrigerate for up to 1 day. Remove from the fridge about 30 minutes before you plan to bake and remove the plastic wrap.

Storage – Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.

Reheating Instructions – Reheat individual portions in the microwave, or if reheating the entire casserole, cover with foil and heat in a 350-degree oven for 20 to 30 minutes or until heated through.

Freezing Instructions – Prepare the casserole as outlined above in the make-ahead instructions (mix casserole ingredients and spread in your baking pan). Cover with plastic wrap, then cover with a layer of aluminum foil. Freeze for up to 3 months, then thaw in the refrigerator overnight before baking.