Potato Casserole IV

Potato Casserole IV

50

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

1 h 2 m servings 426 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1088 mg
  • 44%

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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  • Prep

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  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.

Footnotes

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

Reviews

50
  1. 61 Ratings

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Most helpful positive review

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,...

Most helpful critical review

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 shredd...

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,...

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.

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 shredd...

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 ou...

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.

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 t...

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.

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 ...

I get compliments on this every time. I use cream of onion in place of the cream of chicken and top with fried onions. You can add some lightly sauteed diced green peppers and cooked ground beef...