"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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1 (30 ounce) package
frozen hash brown potatoes
shredded Cheddar cheese
1 (16 ounce) container
1 (10.75 ounce) can
condensed cream of mushroom soup
crushed corn flakes
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!
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.
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.
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!
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!
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.
I substituted cream of chicken soup for the cream of mushroom. I was low on sour cream so I added milk. Yummy!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 319
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