Potato Casserole

Potato Casserole

218
JEREMYBEELER 0

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

1 h 25 m servings 400 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

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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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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
  3. 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.
  4. 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.
  5. Bake at 425 degrees F (220 degrees C) for 1 hour.

Footnotes

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

Reviews

218
  1. 289 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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...

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 ...

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...

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, ...

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

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 ...

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 m...

Feel free to try these variations: Use whatever "cream of" soup you like best. They all work. Instead of sauteed onions, use French's Onions. One cup, more or less to taste. Substitute ...