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READY IN ABOUT 1½ hrs

Potato Casserole

Read Reviews (182)

"This simple-to-assemble casserole is rich and buttery in flavor with a crispy top, thanks to the crushed corn flakes." — JEREMYBEELER

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Original recipe makes 6 servings Change Servings

1 (30 ounce) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of mushroom soup

1 onion, chopped
1 cup butter
3 cups crushed corn flakes

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Directions

Preheat oven to 425 degrees F (220 degrees C).
Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
Bake at 425 degrees F (220 degrees C) for 1 hour.

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PREP 15 mins
COOK 1 hr 10 mins
READY IN 1 hr 25 mins

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To save time, steps, and cleanup, while enhancing the flavor, I've always substituted the potatoes and onion with frozen Ore-Ida brand Potatoes O'Brien, which are the tiny cubed potatoes already mixed with onions as well as peppers. This way, you can eliminate the onion as well as the saute pan. The green and red bell peppers give it a little extra punch -- you can even eliminate the soup entirely. I also like using sharp cheddar instead of the mild and, in addition, mix about 1/4 c. shredded sharp cheddar with the corn flakes; crushing together in a ziploc. I use only one dish to mix and bake, and grease it with margarine or butter. Also, I've always baked it at 375 degrees to ensure there are no "cold spots". No one ever tires of this recipe!

—Kim S.

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Most Helpful Critical Review

Jul 08, 2007

The proportions are really off in this recipe. I had to make adjustments soon after I put mine in the oven because it became apparent that this was going to turn out more like potato soup than a casserole. If you double the potatoes, omit or reduce the butter, and half the cheese then this will turn out great. As written, this recipe doesn't work well.

—mls

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232 Ratings

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Nov 19, 2004

My mom makes a similar dish without a recipe, and I was trying to find some formula to guide me. This helped. I recommend: boosting the cheese to 3 or 4 cups; replacing the first stick of butter with just enough olive oil to saute the onions; using only a half-stick for the corn flakes (moisten the flakes in skillet with the melted butter); and mixing all the contents together rather than layering them. Depending on your oven, you also can reduce the temp to 400, I'd say. I'd bake it 50 minutes before adding the butter-moistened corn flakes, and then bake for another 20 minutes.

—P-Pok

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May 21, 2004

I just about had my own heart attack when I saw much butter was in this. So, I decided to experiment. I sauteed the onions in a bit of olive oil. I used full fat sour cream because sometimes the low fat stuff curdles when cooked. I used fat free mushroom soup and only used 1/2 stick butter on the corn flakes. I also added some turkey ham to make it a main dish. This was really good and everything I was expecting. Thanks for the basis to a new family favorite!

—BRANDIEC

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Oct 28, 2006

This is an excellent recipe for a family dinner, and the top is cripy. I waited a half hour to put the corn flakes on top and it made them golden brown instead of dark brown. Yum Yum Yum! Thank you!

—neligh1

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Oct 12, 2006

A friend from Louisiana gave us this recipe years ago. It's one of those dishes that you can't stop eating! I've made it lower fat by using Smart Balance instead of butter, lowfat sour cream, and less cheese, and although it doesn't hold a candle to the 'drenched in real butter' original, it's still good. I bake it without the corn flakes for 40-45 minutes, then add them during the last 15. They end up nice and crispy, but not burnt.

—dani

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Jan 01, 2004

I substituted cream of chicken soup for the cream of mushroom. I was low on sour cream so I added milk. Yummy!

—SALLYFARLEY

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Feb 29, 2004

This goes so well with baked ham, and other assorted side dishes for an easy buffet dinner. I serve it on Easter Sunday because it can be made up ahead of time then simply baked the day of the meal. I like to use Cream of Chicken soup instead of Cream of Mushroom however. I never use a whole onion in anything because I think it overpowers the flavor of the dish...half or less is enough. You can leave the cornflakes off too or use crushed Ritz crackers if you like. Adjust the temperature to your oven and watch so it doesn't burn.

—GRAMMA GORGEOUS

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Nutrition

Calories
400 kcal
20%

Carbohydrates
23.1 g
7%

Cholesterol
77 mg
26%

Fat
35.5 g
55%

Fiber
1.4 g
5%

Protein
8.5 g
17%

Sodium
483 mg
19%

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

Nutritional Information

Potato Casserole

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 400
Calories from Fat: 319

% Daily Value *
Total Fat 35.5g 55 %
Saturated Fat 20.7g 104 %
Cholesterol 77mg 26 %
Sodium 483mg 19 %
Potassium 435mg 12 %
Total Carbohydrates 23.1g 7 %
Dietary Fiber 1.4g 5 %
Protein 8.5g 17 %
** Sugars 1.7g
Vitamin A 21 %
Vitamin C 15 %
Calcium 24 %
Iron 30 %
** Thiamin 12 %
** Niacin 25 %
** Vitamin B6 17 %
** Magnesium 4 %
** Folate 24 %

* 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.