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Cheesy Potato Casserole

SUBMITTED BY: Stacey

"This recipe was given to me by my mother-in-law. I slightly modified it. It is a must have for my family's Easter dinner. "
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Day 1 Hr
SERVINGS & SCALING
Original recipe yield: 1 - 9x13 inch dish
    
About  scaling  and  conversions

INGREDIENTS

  • 1 pound frozen hash brown potatoes
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 small onion, chopped
  • 1 pint sour cream
  • 2 1/2 cups shredded Cheddar cheese
  • salt and pepper to taste
  • 4 1/2 cups crispy rice cereal squares
  • 2/3 cup butter

DIRECTIONS

  1. Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Bake in preheated oven 45 minutes, until golden, hot and bubbly.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2005 by SANDST
I have made this several times, and it is always a hit. My family just requested it for Christmas dinner yet again. I do make a few changes, though: I use 2 pounds of hash browns instead of 1 (too liquidy with only 1), I cut out the onion, and I use corn flakes for the topping. It comes out great every time!

13 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2004 by JAMIEQ
This is ALWAYS a hit! Excellent for everything.

3 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2003 by CLINTSCANDY
This was excellent… for the first few bites, and then it tasted too rich, but in a different way – if that makes any sense. We always rate our meals on a scale of 10, and it started out being an 8, and ended up being a 5/6. I think it might have been a little too much cream of mushroom, and not enough potato. It’s a matter of personal taste though; I’d recommend this for everyone to try because it’s a unique recipe.

3 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 471

  • Total Fat: 38.6g
  • Cholesterol: 83mg
  • Sodium: 853mg
  • Total Carbs: 26.7g
  •     Dietary Fiber: 1.1g
  • Protein: 11.4g

VIEW DETAILED NUTRITION

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