Creamy Palmetto Cheese Potato Casserole
This Palmetto Cheese Potato Casserole is a creamy, cheesy delight featuring frozen diced potatoes, tangy sour cream, and rich Palmetto Cheese, all topped with a buttery cornflake crust. It's the perfect comfort food side dish for any gathering or family dinner.
Ingredients
- 3 cups cornflakes crushed
- 3 tablespoons butter melted
- 1 32-ounce bag frozen diced potatoes
- ½ cup sour cream
- 1 10.5-ounce can cream of chicken soup
- 1 cup Palmetto Cheese any variety
- 1 teaspoon garlic salt or regular salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven: Set your oven to 300°F (150°C) and spray a 9×13-inch casserole dish with nonstick cooking spray.
- Prepare the topping: In a small bowl, combine the crushed cornflakes with the melted butter. Stir until the cornflakes are evenly coated.
- Mix the casserole base: In a large bowl, stir together the frozen diced potatoes, sour cream, cream of chicken soup, Palmetto Cheese, garlic salt, and ground black pepper until well combined.
- Assemble the casserole: Transfer the potato mixture into the prepared casserole dish, spreading it evenly. Sprinkle the buttered cornflakes over the top.
- Bake covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Bake uncovered: Remove the foil and continue baking for an additional 30 minutes, or until the topping is golden brown and the casserole is heated through.
- Serve: Allow the casserole to cool slightly before serving.
Notes
- For added flavor, consider mixing in chopped green onions or cooked bacon bits into the potato mixture.
- This casserole can be prepared ahead of time and refrigerated until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.