O'Brian's Potato Casserole

O'Brian's Potato Casserole

Mary48

"Hash brown potatoes, cheese, sour cream, soup and cereal crumbs make for quite a comfort food concoction. This is a delicious recipe and really easy to make."
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Ingredients

1 h servings 587 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 52.1 g
  • 80%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1490 mg
  • 60%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
  2. Place potatoes in bottom of prepared dish.
  3. Combine the 1/2 cup butter, condensed soup, cheese, sour cream, salt and onion; mix well and pour over potatoes. Top with crushed corn flakes and drizzle with 1/2 cup melted butter.
  4. Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 72
  1. 95 Ratings

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Most helpful positive review

I make this constantly, so much so that my family has asked for a reprieve, but I will pass along my tips: Some of the bags of cubed hashbrowns they sell are no longer 2 lbs. so check carefully...

Most helpful critical review

This was a pretty tasty recipe, but I didn't like it enough to serve at a gathering, it's nothing special. It's fine for home, although I don't know if I'd make it again. My only big complaint...

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I make this constantly, so much so that my family has asked for a reprieve, but I will pass along my tips: Some of the bags of cubed hashbrowns they sell are no longer 2 lbs. so check carefully...

I have used this recipe for several years for a side dish at dinner or for brunch. One thing I do to make life easier is to put the sour cream, soup, cheese (cut in large chunks) and onions in ...

This recipe is so simple and delicious it is insane! I have made it 3 times now and to each meal it has been perfect. It is an inexpensive, easy addition to a meal, or a quick and simple main co...

I've used a version of this recipe for years. I generally use frozen hash browns and when in a real pinch, frozen chopped onions and pre-shredded cheese. You can mix it up and throw it in the ...

I love this recipe...it's so easy. One time I was in a real hurry...I had no sour cream and I had no onions. So, instead of the sour cream, I added a can of cream of mushroom soup and mixed it i...

This was good. I agree with some of the other reviewers, that there was too much butter. There was a small lake of butter at the bottom of the dish. Just cut back a little on that and it's wo...

Decadent and YUMMIE! How could it be bad with all the creamy buttery goodness? I can't follow a recipe so I subbed O'Brien potatoes that have onion and green pepper so I wouldn't have to cut u...

This is the closest recipe I could find to the one I lost. It's always a big hit. There are a few shortcuts I take that make this much easier and quicker to make. I use the shredded hash brow...

It was very good although next time I will double the amount of corn flakes. This recipe is a keeper!

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