Cheesy Potato Casserole Recipe

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Most Helpful Positive Review

Dec 16, 2007

This is similar to a recipe I already make. I use a whole package of hashbrowns (30 oz.) I use cream of chicken (not cream of mushroom). I usually use corn flakes on top, but made it last night and realized I didn't have any. I used crushed Saltine crackers moistened with butter instead. This was great! I will always use the Saltines from now on. Oh, and I definitely don't use a whole chopped onion. I grate about 1 or 2 tablespoons of onion because I don't like crunchy raw onion chunks in this kind of dish. Another addition I sometimes make is adding a can or two of chopped green chilis.

—jamras

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Most Helpful Critical Review

May 25, 2003

This was excellent… for the first few bites, and then it tasted too rich, but in a different way – if that makes any sense. We always rate our meals on a scale of 10, and it started out being an 8, and ended up being a 5/6. I think it might have been a little too much cream of mushroom, and not enough potato. It’s a matter of personal taste though; I’d recommend this for everyone to try because it’s a unique recipe.

—CLINTSCANDY

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78 Ratings

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Feb 01, 2008

It is a good recipe but I made a few changes. Used frozed potatoes o'brien instead of having to chop the onion. Saves a step. Used 1 can of cream of chicken soup,a taste preference and i thought 2 would be way to much. I also topped it with corn flakes mixed in melted butter since that is how i have seen it done before. Comes out great this way!

—TUNA'S MOM

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Sep 24, 2011

I have made this several times, and it is always a hit. My family just requested it for Christmas dinner yet again. I do make a few changes, though: I use 2 pounds of hash browns instead of 1 (too liquidy with only 1), I cut out the onion, and I use corn flakes for the topping. I have tried both letting it sit overnight and just assembling and baking right away, and I actually think it tastes better if I bake it right after assembling if I stir it all together first. I should also note that with the extra potatoes, it does take longer to cook. I increase the temperature to 400 degrees and let it cook for an hour. But really, it is hard to mess this one up. It comes out great every time!

—SANDST

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Apr 17, 2006

This has a rich delicious flavor, and was a great dish to accompany Easter ham. The only thing I would change is the amount of potatoes: definitely requires 2 pounds instead of one to avoid being soupy. The crunchy topping sets it off very well.

—Sari

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Nov 23, 2009

I made a couple of alterations to this recipe and it was a hugh hit with my family. I used 1 can of Crm of Chicken soup and 4 oz of cream cheese instead of the mushroom soup and sour cream. In place of salt is used garlic salt to taste and finally I used corn flakes instead of rice krispies. There was non left in my pan!!

—Robin

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Sep 04, 2007

I made this with cream of chicken soup instead of mushroom. It makes it a million times better!!

—CookingMama

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Jan 22, 2008

Easy and tasty recipe. I used frozen Potatoes O'Brien (onion & peppers included)and used one Cream of Chicken and one Cream of Mushroom soup and eliminated additional onion. I used crushed Ritz crackers and 1/2 cup of the shredded cheese for a topping. I served this with BBQ chicken and ribs and had requests for the recipe. Enjoy.

—KATHYCRUST

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Nutrition

Calories
458 kcal
23%

Carbohydrates
26 g
8%

Cholesterol
82 mg
27%

Fat
37.8 g
58%

Fiber
0.9 g
3%

Protein
11.4 g
23%

Sodium
791 mg
32%

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

Nutritional Information

Cheesy Potato Casserole

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 458
Calories from Fat: 341

% Daily Value *
Total Fat 37.8g 58 %
Saturated Fat 21.7g 109 %
Cholesterol 82mg 27 %
Sodium 791mg 32 %
Potassium 366mg 10 %
Total Carbohydrates 26g 8 %
Dietary Fiber 0.9g 3 %
Protein 11.4g 23 %
** Sugars 2.4g
Vitamin A 25 %
Vitamin C 22 %
Calcium 34 %
Iron 54 %
** Thiamin 28 %
** Niacin 47 %
** Vitamin B6 18 %
** Magnesium 7 %
** Folate 50 %

* 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.