Potato Casserole IV Recipe - Allrecipes.com
Potato Casserole IV Recipe
  • READY IN ABOUT hrs

Potato Casserole IV

Recipe by  

"This is a hash browns and cheese casserole that is easy to prepare, serve and is loved by everyone!"

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
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  • PREP

    12 mins
  • COOK

    50 mins
  • READY IN

    1 hr 2 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl mix together the frozen hash browns, onion, cheddar cheese, sour cream and salt. In a small bowl, stir the chicken and mushroom soups together. Pour the soups over the hash brown mixture and stir together. Transfer to a 9x13 inch baking dish.
  3. Mix the melted margarine and cornflakes together and pour over the top of the casserole.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes. Bake for an additional 15 minutes if you'd like the casserole more browned.
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Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2005

We make this every Christmas and Easter with our honey baked ham. I also substitute another cream of chicken soup in place of the cream of mushroom. A tip: mix up a day early and keep in fridge, that way potatoes are thawed and no mess mixing up at last minute. You do have to thaw the potatoes.

 
Most Helpful Critical Review
Nov 28, 2005

Great flavor but I couldn't get the potatoes to cook through. After 45 minutes they were still pretty hard. I cooked for another 20 minutes and they were still hard. I tried again with shredded potatoes and still couldn't get the potatoes to cook through. Any suggestions?

 
Dec 14, 2005

The receipe calls for frozen potatoes but you have to defrost them. I've made this for years and that's what I've always done and never had any problems.

 
Mar 16, 2007

My mother and I have been making this casserole for potlucks and for home for ages! It's good the way that it's written, but we like to tweak the ingredients just a little bit to make it suit our family's taste. I use a can of Campbells Fiesta Cheese soup instead of the shredded cheddar. It gives the casserole an even creamier texture and I like the kick that the peppers in the soup offer. Also, you can really use any 2 "cream of" soups that you have on hand. I have used cream of celery, cream of chicken, cream of mushroom...the possibilities are endless. Make this your own and enjoy!

 
Jan 02, 2007

I used cream of celery in place of the cream of mushroom and 2 bags of the fresh refrigerated hash browns. Best potato casserole I've made and I have tried many.

 
Aug 02, 2004

Loved the recipe and so did my family. My tip though is that 350F is not hot enough, it needs to be at at least 375F, and if it gets crispy on top too quickly than just cover it for half the time.

 
Dec 31, 2006

This recipe can be "kicked up a notch" by sprinkling the top with Paprika and/or adding some garlic to the soup mixture. Without some seasoning, it can be somewhat bland.

 
Mar 04, 2007

Hmmmm. I consider myself a pretty good cook, so I don't think I made this dish incorrectly, so I guess our families tastebuds must be quite different than most. This was not a very popular dish with anyone, to include our 6 year old son or my teenage daughter who loves all things potato. This was quite dry ( I used all the required liquid) and rather bland. The consistency of the hashbrowns was also somewhat off. My 10 year old son *(also a potato fan)thought it would have tasted much better fried up, which we did try for the second go around (still quite dry) When we were on the third night of it (and this is a rather hearty family of 6 -so you can imagine how well this went over the third night) I used it as a topping for two pot pies I had made -sort of a la a shepherds pie. Still not a favourite. But...it did pass the Wolseley test -(Wolseley=our much loved black lab) gobbled it up. On the positive side -quick and cheap to make so I could see how this would be a fan favourite at potlucks or family parties.

 

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Nutrition

  • Calories
  • 426 kcal
  • 21%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 35.2 g
  • 54%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 1088 mg
  • 44%

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

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