READY IN ABOUT 1¾ hrs

Incredible Potato Casserole

Read Reviews (45)

"This recipe has been in the family for years and is always a huge hit. The potatoes can be substituted for frozen hash browns making it really easy to prepare and still tastes great." — Jharmon40

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.
Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl.
Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour mixture into casserole dish.
In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole.
Bake in a preheated oven 45 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 20 mins
READY IN 1 hr 40 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 17, 2006

I made this to accompany our Easter ham this year. It was SO very flavorful, and received compliments from all diners. I prepared the casserole through Step 3 the day before, and refrigerated it overnight. Immediately before baking the next day, I added the crumb topping (I also added 10 minutes to the baking time, because it had been in the refrigerator). I took the suggestion of another reviewer for adding even more flavor, and sautéed a bit of (sweet) yellow onion in the butter until translucent, before adding the soup. I used the grating disk and feeding tube of my food processor to grate the cooked and peeled potatoes with speed. To conclude: the end result was a VERY creamy casserole. I do believe that when I make it again, I will make it with 6 LARGE potatoes, so that the consistency will be firmer and more potato-y.

—Corinne

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Most Helpful Critical Review

Jul 23, 2008

Not bad, but I wont rush out to make it again. The texture just wasn't my favorite. The flavors were quite nice but if I make it again, I think I will use a sharper cheese, maybe Asiago or baby Parmesan.

—born2bake

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59 Ratings

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Oct 01, 2005

Family really enjoyed this dish. Instead of cornflakes I topped my casserole with more shredded cheese and buttered bread crumbs. Went great with our fried chicken. Thanks!

—LINDA MCLEAN

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Mar 30, 2005

This casserole is delicious! Everyone loved it! I used hash browns and it turned out great and was easy to make. Also, next time I make it, I may add ham to make it a main meal. Highly recommended!

—DJLaw

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Sep 17, 2006

A wonderful addition to a birthday brunch for my mum. I used a 1.5 lb bag of frozen hash browns, and added a 4 oz can of sliced mushrooms (love my mushrooms!). I spiced up the mix with creole seasoning, and baked for an hour. Delish! A definite keeper!

—Saveur

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Mar 08, 2007

Awesome!! I only made minor changes - I diced the potatoes instead of grating them, and I stirred the crushed cornflakes into the glass measuring cup I used to melt the butter (no wasted plastic bag). Yummy! Ate the leftovers for breakfast the next morning.

—lstevenson

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Apr 30, 2006

GORGEOUS! Bravo! As recommended I subbed most of a large package of frozen hash browns. Topped it with French's french fried onions and a little kosher salt and black pepper. It was creamy, flavourful, quick to make - everything I was looking for. This is TOTALLY going in my notebook.

—Jack Tarkaan

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Dec 18, 2008

We have this all the time! It's a given to have with an Easter or Christmas ham as they go so well together. Due to time constraints, I don't grate the potatoes but just cut them into quarters after boiling and taking the skins off, and then mash them in the pan a bit with a fork. Works just as good as grating. Also we rarely have a box of cornflakes in our house so we just cook them with a bit of extra cheese on top. They're so yummy right out of the oven with the cheese all melted. Plus they're great the next day too!

—AlohaGirl72

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Nutrition

Calories
462 kcal
23%

Carbohydrates
38.6 g
12%

Cholesterol
70 mg
23%

Fat
30.1 g
46%

Fiber
3.7 g
15%

Protein
11.4 g
23%

Sodium
517 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Incredible Potato Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 462
Calories from Fat: 270

% Daily Value *
Total Fat 30.1g 46 %
Saturated Fat 18g 90 %
Cholesterol 70mg 23 %
Sodium 517mg 21 %
** Potassium 814mg 23 %
Total Carbohydrates 38.6g 12 %
Dietary Fiber 3.7g 15 %
Protein 11.4g 23 %
Sugars 2.6g
Vitamin A 20 %
Vitamin C 56 %
Calcium 31 %
Iron 35 %
** Thiamin 18 %
Niacin 40 %
Vitamin B6 37 %
** Magnesium 18 %
Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.