Potato Casserole

Potato Casserole


"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

Serving size has been adjusted!

Original recipe yields 12 servings



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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  • 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.
Tips & Tricks
Whipped Sweet Potato Casserole

See how to make a classic Thanksgiving sweet potato casserole.

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See how to make not-too-sweet sweet potato casserole with a pistachio crust.

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Reviews 212

  1. 282 Ratings

Kim S.

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 mixed with onions as well as peppers. This way, you can eliminate the onion as well as the saute pan. The green and red bell peppers give it a little extra punch -- you can even eliminate the soup entirely. I also like using sharp cheddar instead of the mild and, in addition, mix about 1/4 c. shredded sharp cheddar with the corn flakes; crushing together in a ziploc. I use only one dish to mix and bake, and grease it with margarine or butter. Also, I've always baked it at 375 degrees to ensure there are no "cold spots". No one ever tires of this recipe!


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 with just enough olive oil to saute the onions; using only a half-stick for the corn flakes (moisten the flakes in skillet with the melted butter); and mixing all the contents together rather than layering them. Depending on your oven, you also can reduce the temp to 400, I'd say. I'd bake it 50 minutes before adding the butter-moistened corn flakes, and then bake for another 20 minutes.


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 the low fat stuff curdles when cooked. I used fat free mushroom soup and only used 1/2 stick butter on the corn flakes. I also added some turkey ham to make it a main dish. This was really good and everything I was expecting. Thanks for the basis to a new family favorite!