Recipe 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."
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frozen hash brown potatoes
2 (10.75 ounce) cans
condensed cream of mushroom soup
2 1/2 cups
shredded Cheddar cheese
salt and pepper to taste
4 1/2 cups
crispy rice cereal squares
This is similar to a recipe I already make. I use a whole package of hashbrowns (30 oz.) I use cream of chicken (not cream of mushroom). I usually use corn flakes on top, but made it last night and realized I didn't have any. I used crushed Saltine crackers moistened with butter instead. This was great! I will always use the Saltines from now on. Oh, and I definitely don't use a whole chopped onion. I grate about 1 or 2 tablespoons of onion because I don't like crunchy raw onion chunks in this kind of dish. Another addition I sometimes make is adding a can or two of chopped green chilis.
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.
It is a good recipe but I made a few changes. Used frozed potatoes o'brien instead of having to chop the onion. Saves a step. Used 1 can of cream of chicken soup,a taste preference and i thought 2 would be way to much. I also topped it with corn flakes mixed in melted butter since that is how i have seen it done before. Comes out great this way!
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. I have tried both letting it sit overnight and just assembling and baking right away, and I actually think it tastes better if I bake it right after assembling if I stir it all together first. I should also note that with the extra potatoes, it does take longer to cook. I increase the temperature to 400 degrees and let it cook for an hour. But really, it is hard to mess this one up. It comes out great every time!
I made a couple of alterations to this recipe and it was a hugh hit with my family. I used 1 can of Crm of Chicken soup and 4 oz of cream cheese instead of the mushroom soup and sour cream. In place of salt is used garlic salt to taste and finally I used corn flakes instead of rice krispies. There was non left in my pan!!
This has a rich delicious flavor, and was a great dish to accompany Easter ham. The only thing I would change is the amount of potatoes: definitely requires 2 pounds instead of one to avoid being soupy. The crunchy topping sets it off very well.
Easy and tasty recipe. I used frozen Potatoes O'Brien (onion & peppers included)and used one Cream of Chicken and one Cream of Mushroom soup and eliminated additional onion. I used crushed Ritz crackers and 1/2 cup of the shredded cheese for a topping. I served this with BBQ chicken and ribs and had requests for the recipe. Enjoy.
I made this with cream of chicken soup instead of mushroom. It makes it a million times better!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Potato Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 341
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