This Texas Potatoes Casserole Recipe is the ultimate comfort food—cheesy, creamy, and topped with crispy cornflakes. Perfect for any occasion!
You ever taste something so good it stops you mid-bite? Like, fork halfway to your mouth, eyes wide, mentally bookmarking it as “I need this in my life forever”? That’s exactly what happened the first time I tried Texas Potatoes Casserole.
It was at a family potluck, where the spread was a who’s who of comfort food—BBQ ribs, baked beans, cornbread, and then… this golden, bubbling casserole that everyone seemed to be hovering around. I knew I had to grab a plate before it disappeared. One bite in, and I got it. The creamy, cheesy potatoes, the little tang from the sour cream, and that crispy, buttery cornflake topping? Absolute perfection.
Of course, I hunted down the person responsible (because obviously I needed the recipe), and guess what? It was my aunt’s “secret” dish. How did I not know about this sooner?! She scribbled it down on a napkin, and I went home that night already planning to make it. Fast forward to today—it’s a staple in my kitchen, and honestly, I have no shame in admitting I’ve eaten it straight from the fridge at midnight. (No regrets.)
So, if you’re in the mood for something cheesy, creamy, and a little crunchy on top—this one’s for you.
Why You’ll Love This Texas Potatoes Casserole Recipe?
Let’s be real—this isn’t a fancy dish, and that’s exactly why it’s amazing. It’s simple, satisfying, and practically impossible to mess up. Here’s why you’ll love it:
- It’s ridiculously easy. No weird ingredients, no complicated steps—just mix, top, bake.
- Feeds a crowd. Need something for a potluck, holiday dinner, or Sunday meal prep? This casserole’s got you covered.
- That buttery, crunchy topping. If you know, you know. If you don’t, prepare to be obsessed.
- It’s comfort food in every bite. Cheesy, creamy, warm, and just dang good.
- Leftovers hit different. Somehow, this gets even better the next day.
Basically, if you need a dish that makes people lose their minds at the dinner table, this is the one.
Ingredient Notes:
This recipe is all about simple ingredients coming together just right. Here’s what makes it work:
- Potatoes (6 cups, peeled & cubed): I use Russets—they’re starchy and soak up all that creamy goodness like a champ.
- Sour Cream (1 cup): Adds tang and creaminess. Don’t skip this—it’s what keeps it from being just another potato dish.
- Shredded Cheddar Cheese (1 cup): Sharp cheddar works best, but if you accidentally add more, I won’t judge.
- Cream of Chicken Soup (1 can): The secret to that velvety, comforting texture.
- Crushed Cornflakes (1 cup): The magic ingredient. They crisp up beautifully for that iconic crunch.
- Melted Butter (½ cup): Makes the topping golden and irresistible.
- Salt & Pepper (to taste): Don’t forget to season—bland potatoes are a tragedy.
Pro Tip: If you love an extra-cheesy casserole, add another handful of cheddar right before baking. Life’s too short to skimp on cheese.
How To Make Texas Potatoes Casserole?
Not only is this ridiculously tasty, but it’s also super easy to make. Here’s how:
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish—you don’t want anything sticking.
Step 2: Mix the Potato Filling
In a big bowl, combine the cubed potatoes, sour cream, cheddar cheese, and cream of chicken soup. Stir until everything’s evenly coated. Season with salt and pepper to taste.
If you like a little heat, throw in some diced jalapeños or a dash of cayenne.
Step 3: Assemble the Casserole
Pour the creamy potato mixture into your prepared baking dish and spread it out evenly.
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Step 4: Add the Crunchy Topping
In a small bowl, mix the crushed cornflakes with melted butter. Stir until the flakes are coated, then sprinkle them all over the top of the casserole.
The key to that perfect crunch? Make sure every bite gets a little bit of that buttery goodness.
Step 5: Bake It to Perfection
Pop the dish in the oven and bake for 45 minutes, or until the top is golden brown and the potatoes are fork-tender.
Step 6: Let It Cool & Dig In
Let it sit for 5 minutes before serving. (I know, I know—but trust me, it’s worth the wait.)
Storage Options:
This casserole stores beautifully, which is great if you somehow manage not to eat the whole thing in one sitting.
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a tightly wrapped dish for up to 3 months. Just thaw overnight before reheating.
- Reheat: The oven’s your best bet—350°F until warmed through keeps that crunch intact. Microwave works, but you’ll lose some crispiness.
Pro Tip: If the topping softens in the fridge, add a handful of fresh cornflakes before reheating to bring back that crunch.
Variations and Substitutions:
This casserole is basically a blank canvas for cheesy goodness. Here are some fun tweaks:
- Add Protein: Stir in crumbled bacon, diced ham, or rotisserie chicken.
- Spice It Up: Jalapeños, green chiles, or a pinch of smoked paprika take it up a notch.
- Make It Vegetarian: Swap the cream of chicken soup for cream of mushroom.
- Cheese Swap: Try smoked gouda, pepper jack, or even Swiss.
- No Cornflakes? Use crushed Ritz crackers, panko, or even potato chips.
What to Serve with Texas Potatoes Casserole?
While this casserole is basically a meal on its own, here are some solid pairings:
- BBQ Chicken or Ribs: The smoky flavors + cheesy potatoes = perfection.
- Fresh Salad: Something light and crisp balances out the richness.
- Grilled Veggies: Asparagus, broccoli, or zucchini add a little freshness.
- Steak or Pork Chops: Because potatoes and steak are always a good idea.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Assemble it (minus the topping) and refrigerate for up to 24 hours. Add the topping just before baking.
Can I use frozen hash browns instead of fresh potatoes?
Yep! Just use 6 cups of thawed hash browns instead of cubed potatoes.
Can I freeze it after baking?
Yep! Let it cool completely, wrap tightly, and freeze for up to 3 months. Reheat at 350°F until hot and bubbly.
So, what do you think? Ready to make this ridiculously easy, ridiculously good Texas Potatoes Casserole Recipe? Whether you’re serving it for a holiday, a potluck, or just a Tuesday night—it’s the kind of dish that makes people very happy. Try it out and let me know how it goes!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
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Texas Potatoes Casserole Recipe
Ingredients
- 6 cups potatoes peeled and cubed
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can 10.5 oz cream of chicken soup
- 1 cup crushed cornflakes
- ½ cup melted butter
- Salt and pepper to taste
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
Prepare the Potato Mixture:
- In a large mixing bowl, combine the peeled and cubed potatoes, sour cream, shredded cheddar cheese, and cream of chicken soup. Stir the mixture thoroughly until all the potatoes are evenly coated. Season with salt and pepper to taste.
Assemble the Casserole:
- Transfer the prepared potato mixture into the greased baking dish, spreading it out evenly to ensure consistent baking.
Create the Crunchy Topping:
- In a separate bowl, combine the crushed cornflakes with the melted butter. Stir until the cornflakes are fully coated. Evenly sprinkle this mixture over the potato base, ensuring the entire surface is covered for a uniform, crispy topping.
Bake the Casserole:
- Place the assembled casserole into the preheated oven. Bake for 45 minutes, or until the potatoes are tender, the cheese is bubbly, and the cornflake topping is golden brown.
Cool and Serve:
- Once baked, remove the casserole from the oven and allow it to cool for 5 minutes before serving. This resting time helps the casserole set and makes serving easier.
Notes
- Use a gluten-free cream of chicken soup or substitute with a homemade gluten-free version using chicken broth and a gluten-free thickener like cornstarch or arrowroot.
- Replace regular cornflakes with certified gluten-free cornflakes to maintain the crunchy topping.
- Verify all packaged ingredients (including sour cream and cheddar cheese) are labeled gluten-free, as some brands may include additives that contain gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
