Julia Child Shredded Potato Casserole

This delicious Julia Child Shredded Potato Casserole is a creamy, comforting dish perfect for any occasion. With simple ingredients like hash browns, Cheddar cheese, and sour cream, this easy recipe is quick to make and always a crowd-pleaser. Plus, the crispy cornflake topping adds the perfect crunch!

Ingredients Needed

• 1 (2-pound) package frozen hash brown potatoes, thawed
• 1 (10.5-ounce) can condensed cream of chicken soup
• 2 cups shredded Cheddar cheese
• 1 (8-ounce) container sour cream
• 1 cup butter, melted, divided (2 sticks)
• ½ cup chopped onion
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup crushed cornflakes

How To Make Shredded Potato Casserole

1. Preheat the oven: Preheat the oven to 350°F (175°C).
2. Mix the ingredients: In a large bowl, combine the hash browns, shredded Cheddar cheese, condensed cream of chicken soup, sour cream, ½ of the melted butter, chopped onion, salt, and black pepper. Stir everything together until well combined.
3. Transfer to the baking dish: Pour the mixture into a 9×13-inch baking dish, spreading it evenly.
4. Add the topping: Sprinkle the crushed cornflakes over the top and drizzle with the remaining melted butter.
5. Bake the casserole: Place the baking dish in the preheated oven and bake for 1 to 1 ½ hours, or until the casserole is bubbly and the top is golden brown.
6. Serve and enjoy: Once done, remove from the oven and let cool slightly before serving. Enjoy your delicious, cheesy hash brown casserole!

Recipe Tips

• Use thawed hash browns: Make sure your hash browns are fully thawed before using them to avoid excess moisture in the casserole.
• Don’t overmix: Mix the ingredients just enough to combine them to ensure a fluffy, creamy texture.
• Check the topping: If you like a crispier top, bake for an extra 10-15 minutes until the cornflakes are golden brown.
• Add extra cheese: For a more cheesy casserole, feel free to sprinkle extra shredded Cheddar on top before baking.
• Let it rest: After baking, let the casserole sit for a few minutes to firm up, making it easier to serve.

How To Store & Reheat Leftovers

• Refrigerate: Store leftover shredded potato casserolein an airtight container in the fridge for up to 3-4 days.
• Freeze: Place leftover shredded potato casserole in a freezer-safe container. Freeze for up to 2 months. To reheat, thaw it in the fridge overnight before reheat.
• Reheating: Reheat leftover shredded potato casserole at 350°F for 20-25 minutes until warmed through.

Nutrition Fact

Serving Size: 1 serving (159g)

• Calories: 210
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 670mg
• Total Carbohydrate: 21g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 8g

More Julia Child Recipes:

• Julia Child Potato Recipe
• Julia Child Potato Recipe
• Julia Child Potatoes Dauphinoise
• Potato Salad A La Julia Child
• Julia Child French Potato Salad

Julia Child Shredded Potato Casserole

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Side Dish Recipe Keys: J Julia Child Shredded Potato Casserole

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 30 minutesTotal time:1 hour 45 minutesServings: 8 minutesCalories:210 kcal Best Season:Suitable throughout the year

Description

This delicious Julia Child Shredded Potato Casserole is a creamy, comforting dish perfect for any occasion. With simple ingredients like hash browns, Cheddar cheese, and sour cream, this easy recipe is quick to make and always a crowd-pleaser. Plus, the crispy cornflake topping adds the perfect crunch!

Ingredients

• 1 (2-pound) package frozen hash brown potatoes, thawed
• 1 (10.5-ounce) can condensed cream of chicken soup
• 2 cups shredded Cheddar cheese
• 1 (8-ounce) container sour cream
• 1 cup butter, melted, divided (2 sticks)
• ½ cup chopped onion
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup crushed cornflakes

Instructions

1. Preheat the oven: Preheat the oven to 350°F (175°C).
2. Mix the ingredients: In a large bowl, combine the hash browns, shredded Cheddar cheese, condensed cream of chicken soup, sour cream, ½ of the melted butter, chopped onion, salt, and black pepper. Stir everything together until well combined.
3. Transfer to the baking dish: Pour the mixture into a 9×13-inch baking dish, spreading it evenly.
4. Add the topping: Sprinkle the crushed cornflakes over the top and drizzle with the remaining melted butter.
5. Bake the casserole: Place the baking dish in the preheated oven and bake for 1 to 1 ½ hours, or until the casserole is bubbly and the top is golden brown.
6. Serve and enjoy: Once done, remove from the oven and let cool slightly before serving. Enjoy your delicious, cheesy hash brown casserole!

Notes

• Use thawed hash browns: Make sure your hash browns are fully thawed before using them to avoid excess moisture in the casserole.
• Don’t overmix: Mix the ingredients just enough to combine them to ensure a fluffy, creamy texture.
• Check the topping: If you like a crispier top, bake for an extra 10-15 minutes until the cornflakes are golden brown.
• Add extra cheese: For a more cheesy casserole, feel free to sprinkle extra shredded Cheddar on top before baking.
• Let it rest: After baking, let the casserole sit for a few minutes to firm up, making it easier to serve.

Keywords:Julia Child Shredded Potato Casserole