Cheesy Potato Casserole Recipe - Allrecipes.com
Cheesy Potato Casserole Recipe
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Cheesy Potato Casserole
See how to make super-simple cheesy potato casserole. See more
  • READY IN 1+ days

Cheesy Potato Casserole

Recipe by  

"This recipe was given to me by my mother-in-law. I slightly modified it. It is a must have for my family's Easter dinner."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch dish Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 day 1 hr

Directions

  1. Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Bake in preheated oven 45 minutes, until golden, hot and bubbly.
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Reviews More Reviews

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.

 
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.

 
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!

 
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!

 
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!!

 
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.

 
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.

 
Sep 04, 2007

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

 

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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.

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