Incredible Potato Casserole Recipe -
Incredible Potato Casserole Recipe

Incredible Potato Casserole

Recipe by  

"This recipe has been in the family for years and is always a huge hit. The potatoes can be substituted for frozen hash browns making it really easy to prepare and still tastes great."

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Ingredients Edit and Save

Original recipe makes 8 Servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 20 mins

    1 hr 40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.
  2. Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl.
  3. Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour mixture into casserole dish.
  4. In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole.
  5. Bake in a preheated oven 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2006

I made this to accompany our Easter ham this year. It was SO very flavorful, and received compliments from all diners. I prepared the casserole through Step 3 the day before, and refrigerated it overnight. Immediately before baking the next day, I added the crumb topping (I also added 10 minutes to the baking time, because it had been in the refrigerator). I took the suggestion of another reviewer for adding even more flavor, and sautéed a bit of (sweet) yellow onion in the butter until translucent, before adding the soup. I used the grating disk and feeding tube of my food processor to grate the cooked and peeled potatoes with speed. To conclude: the end result was a VERY creamy casserole. I do believe that when I make it again, I will make it with 6 LARGE potatoes, so that the consistency will be firmer and more potato-y.

Most Helpful Critical Review
Jul 23, 2008

Not bad, but I wont rush out to make it again. The texture just wasn't my favorite. The flavors were quite nice but if I make it again, I think I will use a sharper cheese, maybe Asiago or baby Parmesan.

Oct 01, 2005

Family really enjoyed this dish. Instead of cornflakes I topped my casserole with more shredded cheese and buttered bread crumbs. Went great with our fried chicken. Thanks!

Mar 30, 2005

This casserole is delicious! Everyone loved it! I used hash browns and it turned out great and was easy to make. Also, next time I make it, I may add ham to make it a main meal. Highly recommended!

Sep 17, 2006

A wonderful addition to a birthday brunch for my mum. I used a 1.5 lb bag of frozen hash browns, and added a 4 oz can of sliced mushrooms (love my mushrooms!). I spiced up the mix with creole seasoning, and baked for an hour. Delish! A definite keeper!

Mar 08, 2007

Awesome!! I only made minor changes - I diced the potatoes instead of grating them, and I stirred the crushed cornflakes into the glass measuring cup I used to melt the butter (no wasted plastic bag). Yummy! Ate the leftovers for breakfast the next morning.

Apr 30, 2006

GORGEOUS! Bravo! As recommended I subbed most of a large package of frozen hash browns. Topped it with French's french fried onions and a little kosher salt and black pepper. It was creamy, flavourful, quick to make - everything I was looking for. This is TOTALLY going in my notebook.

Dec 18, 2008

We have this all the time! It's a given to have with an Easter or Christmas ham as they go so well together. Due to time constraints, I don't grate the potatoes but just cut them into quarters after boiling and taking the skins off, and then mash them in the pan a bit with a fork. Works just as good as grating. Also we rarely have a box of cornflakes in our house so we just cook them with a bit of extra cheese on top. They're so yummy right out of the oven with the cheese all melted. Plus they're great the next day too!


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  • Calories
  • 462 kcal
  • 23%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 30.1 g
  • 46%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 517 mg
  • 21%

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

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