Potato Casserole

Potato Casserole

213
JEREMYBEELER 0

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

Ingredients

1 h 25 m {{adjustedServings}} servings 400 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  • Prep

  • Cook

  • Ready In

  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.
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Reviews

213
  1. 284 Ratings

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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 ...