Cheesy Potato Casserole

Name: Cheesy Potato Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 2 tablespoons cornstarch; 1 teaspoon McCormick® Coarse Ground Black Pepper; 1 teaspoon McCormick® Garlic Powder; 1 teaspoon McCormick® Parsley Flakes; 1 teaspoon salt; 1/4 cup (1/2 stick) butter; 1 cup finely chopped onion; 1 cup chicken stock; 1 cup milk; 1 cup sour cream; 2 cups shredded Cheddar cheese, divided; 1 bag (28 to 30 ounces) frozen shredded hash browns, thawed; 1 cup crushed corn flakes; 2 tablespoons melted butter

By: McCormick Kitchens

Made With:

This easy cheesy potato casserole recipe is guaranteed to hit the spot. Cheddar cheese. Hash browns. McCormick® Garlic Powder. All bubbly and warm under a crisp, buttery cornflake topping. Cheesy Potato Casserole - also known as Funeral Potatoes - makes a comforting and delicious side dish for any holiday occasion.

Recipe Info

Prep Time:

20m
Cook Time:

50m
Ingredients:

13
Servings:

12
User Rating:

Ingredients

2 tablespoons cornstarch
1 teaspoon McCormick® Coarse Ground Black Pepper
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Parsley Flakes
1 teaspoon salt
1/4 cup (1/2 stick) butter
1 cup finely chopped onion
1 cup chicken stock
1 cup milk
1 cup sour cream
2 cups shredded Cheddar cheese, divided
1 bag (28 to 30 ounces) frozen shredded hash browns, thawed
1 cup crushed corn flakes
2 tablespoons melted butter

Nutrition Information

(per serving)

Calories 272
Carbohydrates 24 g
Cholesterol 38 mg
Fiber 2 g
Protein 8 g
Saturated Fat 10 g
Sodium 470 mg
Total Fat 16 g

Key products

McCormick® Coarse Ground Black Pepper, 3.12 oz

$7.99

Unit price: per

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

McCormick® Parsley Flakes, 0.25 oz

$3.99

Unit price: per

Instructions

Preheat oven to 350°F. Mix cornstarch, pepper, garlic powder, parsley and salt in small bowl. Set aside.
Melt butter in large skillet on medium-high heat. Add onion; cook and stir 3 to 4 minutes or until golden brown. Stir in cornstarch mixture. Add stock and milk; cook until sauce is slightly thickened and bubbly, stirring constantly. Remove from heat. Stir in sour cream and 1 cup of the cheese until well mixed. Stir in hash browns. Spoon into 13x9-inch baking dish sprayed with no stick cooking spray.
Mix corn flakes and melted butter in small bowl. Top potatoes with remaining 1 cup cheese and corn flake mixture.
Bake 40 to 45 minutes or until top is golden brown and bubbling around edges. Let stand 10 minutes before serving.