Million Dollar Potato Casserole

Why You’ll Love This Recipe

I love this recipe because it’s simple to make but tastes incredibly indulgent. I enjoy how the tender potatoes soak up the creamy mixture, while the topping adds the perfect crunch for contrast. I also appreciate how flexible it is, since I can tweak the topping or mix-ins depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lb potatoes, peeled and diced

• 1 cup sour cream

• 1 cup cream of chicken soup

• 1 cup shredded cheddar cheese

• 1 cup diced onions

• 1/2 cup melted butter

• 1 tablespoon garlic powder

• Salt and pepper, to taste

• 1 cup crushed cornflakes or potato chips (for topping)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.

Next, I boil the diced potatoes in a large pot of salted water until they’re fork-tender. Once cooked, I drain them well and set them aside.

In a large mixing bowl, I combine the sour cream, cream of chicken soup, shredded cheddar cheese, diced onions, melted butter, garlic powder, salt, and pepper. I stir everything together until the mixture is smooth and creamy.

I gently fold the cooked potatoes into the mixture, making sure every piece is well coated. I then spread everything evenly into the prepared baking dish.

To finish, I sprinkle the crushed cornflakes or potato chips evenly over the top. I bake the casserole for 30 to 35 minutes, until it’s bubbly and the topping is golden brown. I let it cool slightly before serving.

Servings and Timing

I usually serve this casserole as a side dish for about 8 people.

• Prep time: 20 minutes

• Cook time: 35 minutes

• Total time: 55 minutes

Variations

I like swapping the cream of chicken soup for cream of mushroom when I want a vegetarian version. Sometimes I use crushed Ritz crackers or panko breadcrumbs instead of cornflakes for a different kind of crunch. I also enjoy mixing in cooked bacon bits or chopped green onions for extra flavor.

Storage/Reheating

I store leftover potato casserole covered in the refrigerator for up to three days. When reheating, I warm it in the oven at 325°F until heated through, which helps keep the topping crisp. If I’m in a hurry, I reheat individual portions in the microwave.

FAQs

Can I make this casserole ahead of time?

I often prepare it a day in advance and refrigerate it without the topping, then add the topping right before baking.

What kind of potatoes work best?

I like using russet potatoes because they’re starchy and absorb the creamy sauce beautifully.

Can I freeze million dollar potato casserole?

I don’t usually freeze it, as the texture can change, but it can be frozen before baking if needed.

Can I add protein to this dish?

I sometimes add cooked diced ham or bacon to turn it into a heartier side dish.

How do I keep the topping crunchy?

I always add the topping right before baking and avoid covering the casserole too tightly after it comes out of the oven.

Conclusion

This million dollar potato casserole is one of my favorite comfort food sides because it’s rich, creamy, and incredibly satisfying. I love how easy it is to make and how it always earns compliments, making it a reliable recipe I come back to again and again.

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