Breakfast for Dinner: Corn Flake Potato Casserole Freezer Recipe
Welcome to a delightful twist on dinner that will have everyone at the table asking for seconds! Our Corn Flake Potato Casserole Freezer Recipe is not just a meal; it’s an experience that combines the comfort of breakfast with the heartiness of dinner. Imagine the coziness of hash browns and the savory goodness of cream of chicken soup, all topped with a crispy layer of corn flakes. This dish is a hit with kids and adults alike, especially for those who revel in the joy of breakfast foods at any time of day.
Perfect for busy weeknights, make-ahead meal planning, or simply when you’re in the mood for something different, this casserole is designed to be freezer-friendly, ensuring you have a delicious, home-cooked meal ready to go whenever you need it. So, let’s gather our ingredients and embark on a culinary adventure that makes breakfast for dinner not just a possibility but a scrumptious reality.
Ingredients for Your Casserole Creation
- Frozen Hash Browns: 2 lbs, the base of our casserole, offering texture and substance.
- Butter: 1/2 cup melted, adding richness and flavor.
- Salt & Ground Pepper: For seasoning to perfection.
- Cream of Chicken Soup: 1 10 oz can, providing creamy, savory depth.
- Yellow Onion: 1/2 cup chopped, for a hint of sweetness and crunch.
- Sour Cream: 1 pint, contributing tanginess and creaminess.
- Cheddar Cheese: 10 oz grated, because everything’s better with cheese.
- Corn Flakes: 2 cups crushed, creating a delightfully crispy topping.
Step-by-Step Guide to Casserole Heaven
Mixing Your Masterpiece
- Combine the Base: In a large mixing bowl, blend together the hash browns, melted butter, salt, pepper, cream of chicken soup, chopped onion, sour cream, and cheddar cheese. Stir until all ingredients are well incorporated, ensuring each hash brown piece is lovingly coated.
Adding the Crunch
- Top with Corn Flakes: Gently sprinkle the crushed corn flakes over the top of your casserole mixture, creating a layer that will crisp up to perfection.
Freezing for Later
- Prepare for Freezing: Transfer your casserole mixture into a freezer-safe dish. Make sure it’s sealed tightly to prevent freezer burn and retain all those delicious flavors.
- Label: Don’t forget to label your casserole with the date and cooking instructions for easy reference later on.
From Freezer to Oven
Cooking Your Casserole
- Defrost: The night before you plan to enjoy your casserole, move it from the freezer to the refrigerator to thaw.
- Preheat and Bake: Preheat your oven to 350°F. Once thawed, place your casserole in the oven and bake for 30-40 minutes, or until the top is golden brown and the casserole is heated through.
Tips for a Perfect Dish
- Variety is the Spice of Life: Feel free to swap the cream of chicken soup for cream of mushroom or any other cream soup you prefer for a different flavor profile.
- Add Some Veggies: Consider stirring in some chopped bell peppers or broccoli for added nutrition and color.
- Extra Cheesy: For cheese enthusiasts, don’t hesitate to add more cheddar or even a sprinkle of Parmesan on top before baking for an extra cheesy experience.
This Corn Flake Potato Casserole Freezer Recipe is more than just a meal; it’s a way to bring a little fun and a lot of flavor to your dinner table. It’s a testament to the versatility of breakfast favorites and the joy of sharing a comforting, homemade dish with loved ones. Whether you’re a planner who loves to have meals ready to go or looking for a way to spice up your dinner routine, this casserole is sure to please. So here’s to breaking the breakfast-for-dinner barrier with a dish that’s as easy to make as it is to enjoy. Happy cooking, and bon appétit!
- 2 lbs frozen hash browns
- 1/2 cup butter melted
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 10 oz can cream of chicken soup
- 1/2 cup yellow onion chopped
- 1 pint sour cream
- 10 oz cheddar cheese grated
- 2 cups crushed corn flakes
- In a large bowl combine all ingredients but the corn flakes. Stir well. Add corn flakes to top. Freeze.
On cooking day
- Defrost, and bake in preheated 350F oven for 30-40 minutes or until heated through.