Killer Potato Casserole Recipe -
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Killer Potato Casserole

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"These killer potatoes are great with meatloaf or as an accompaniment with anything! They are killer because of their delicious combination of potatoes, soup, sour cream and cheese."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 30 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl combine the potatoes, sour cream, cheese and soup and mix well. Spread mixture into a 9x13 inch baking dish and top with crushed corn flakes.
  3. Bake for 75 minutes, or until cooked through and golden .
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2003

This has been a favorite recipe in my family for years. Instead of putting crushed corn flakes on top, we usually put French's Cheddar French Fried Onions. Instead of adding two separate cans of cream of chicken, we just put in a 26 oz can in. Also, I find it easier mixing the potatoes, soup, sour cream and cheese in a bowl before adding it all to the pan.

Most Helpful Critical Review
Jul 24, 2003

Maybe I did something wrong, but this tasted awful! The chicken soup flavor was really overpowering. Other than the soup flavor, it was very bland. The potatoes lacked 'zing' themselves. Maybe it would have been better if I'd fried them first.


22 Ratings

Dec 30, 2004

I used two similar recipes and tweeked them both a tad so I will review both. We really, really liked these potatoes. I used potatoes O'Brian (frozen with peppers and onion) and didn't add any additional onions. The small addition of green and red pepper made the dish look very nice. Next time, I will add some more onion or onion powder. Went well with BBQ sandwiches. Only used one can of cream of chicken soup. On top, I did a mixture of potato chips and corn flakes (good color) and think next time, I will also add some of those french fried onions in with the mix. I reduced the butter and also mixed it in. Think this would go well at a brunch as well as on the dinner table.

Jul 28, 2003

We have been making this recipe for years. It is a barbecue standard at our house. I have seen several versions of it, but this was the first I made. You can use just about any type of soup. I prefer cream of potato. I don't usually top mine with anything either.

Jul 24, 2003

I tried a similar recipe at a friend's house over Easter and loved it; however, I didn't want to use an entire stick of butter in my casserole as she did. Even for this recipe, I used low-fat sour cream, 2% sharp cheddar and added 1 chopped onion and it turned out great!

Aug 17, 2008

This recipie was a hit! I tweaked it a tad...I used frozen hash browns, 1 can cream of potato with 1 can cream of chicken, added some bacon bits, and used kettle cooked potato chips instead of cornflakes. Will reduce amout of chips to 2cups next time. 4 cups was excessive.

Jul 24, 2003

Very good! I used potatoes O'Brien instead of au gratin (never knew there was frozen au gratin potatoes) and spiced them up with a good dash of all-season salt. Then, I used a can of crm of chix and a can of crm of potato and ommitted the cornflakes. Add some ham or chicken to this and it practically could be a maindish itself! However, it did work as a filling side to our "Yakatori" steaks (also from this site)! Thanks Karen!

Dec 25, 2004

This is the perfect recipe for brunches, potlucks or holiday dinners. Ladies used to bring this when I went to MOPS and I always loved it, I'm so glad I found the right recipe.


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  • Calories
  • 536 kcal
  • 27%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 35.2 g
  • 54%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 985 mg
  • 39%

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

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