Recipe by Jharmon27
"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."
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
1 (10.5 ounce) can
condensed cream of mushroom soup
chopped green onion
1 1/2 cups
shredded Cheddar cheese
crushed cornflakes cereal
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.
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.
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!
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!
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Incredible Potato Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 270
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a rich, creamy potato casserole with a crispy top.
See how to make super-simple cheesy potato casserole.
See how to put a creamy, flavorful twist on regular mashed potatoes.