Recipe by TRISHAD
"This easy to make casserole is packed with potatoes and Cheddar cheese. It's a perfect side dish for any Thanksgiving table."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
frozen Southern-style hash brown potatoes
1 (10.75 ounce) can
condensed cream of potato soup
1 (16 ounce) container
1 (16 ounce) package
shredded Cheddar cheese
crushed potato chips
I have made this recipe for years to rave reviews, with a couple of adjustments. I always put in a 2 lb. bag of hash browns instead of the 1 lb. that is called for here. Also I use cream of celery or cream of mushroom soup instead of cream of potato. Finally I add the crushed corn flakes mixed with a little butter on top to give it a little crispy topping and this is my holiday potato recipe. The best part is that it can be made ahead of time, like the day before (keep refrigerated), which is a big plus at holidays. Just don't put the crushed corn flakes/butter on top until ready to bake.
this is a recipe that most other people may like. I do not like the texture of scalloped-like potatoes. the combination of ingredients; however, were very good. I may use this recipe again and just adapt it to be more like mashed potatoes.
This recipe was really good, almost tasted like my "loaded maashed potatoes. It was great with a few modifications: I peeled my own potatoes instead of using frozen has browns (about 9) and boiled them on the stove in water for about 30-45 minutes. Once they were cooked and drained, I mixed all of the ingredients together and substituted a can of cream of mushroom for cream of potato. I also added bacon bits and salt and pepper to the mixture. I only had to bake them for about 20-25 minutes since the potatoes had been boiled. Really delish!
Hope this helps!
This is a good side dish. I did make a few modifications though. I didn't use all of the cheese that was suggested. 16oz seemed like quite a bit. I mixed 8 oz in with the potatoes and sprinkled about 1/2 cup on top. In addition, I mixed in 1/2 cup each of onions and green peppers. I omitted the potato chips. Delicious!
Great dish - brought it for a Holiday party at work and everyone loved it. I recommend using half the amount of butter and extra potatoes.
Our family's favorite way to mix cheese and potatoes! This is a very cheesy dish, and I can't eat a lot at one time because of how rich it is, but boy is this a great recipe!
I liked this, though I wish there had been a higher potato vs. other stuff ratio. It was a little too saucy for me. I think I would use twice or half as much more potatoes next time. Also, I found the butter to be unneccessary; the grease from the cheese and the water from the potatoes seemed to provide plenty of liquid. I left off the potato chips and topped it with more cheese, which I allowed to melt and form a crust. I think you could make a "lower fat" version of this if you used low fat soup, cheese, and sour cream, etc... All in all, a good recipe.
Excellent and easy potatoes. I don't think I'd make for Thanksgiving or other formal affair but I will make again with other everyday main dishes! Also, I didn't add the potato chips...tasty without!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 446
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make easy oven-roasted potatoes.
Impressive, perfect potatoes with tender, creamy insides and crispy edges.
See the amazing story behind Joseph Crecca’s famous “Fachamatta Potatoes.”