Killer Potato Casserole

Karen Weaver 0

"These killer potatoes are great with meatloaf or as an accompaniment with anything! They are killer because of their delicious combination of potatoes, soup, sour cream and cheese."

Ingredients 1 h 30 m {{adjustedServings}} servings 536 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 536 kcal
  • 27%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 985 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl combine the potatoes, sour cream, cheese and soup and mix well. Spread mixture into a 9x13 inch baking dish and top with crushed corn flakes.
  3. Bake for 75 minutes, or until cooked through and golden .
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Reviews 17

  1. 22 Ratings


This has been a favorite recipe in my family for years. Instead of putting crushed corn flakes on top, we usually put French's Cheddar French Fried Onions. Instead of adding two separate cans of cream of chicken, we just put in a 26 oz can in. Also, I find it easier mixing the potatoes, soup, sour cream and cheese in a bowl before adding it all to the pan.


I used two similar recipes and tweeked them both a tad so I will review both. We really, really liked these potatoes. I used potatoes O'Brian (frozen with peppers and onion) and didn't add any additional onions. The small addition of green and red pepper made the dish look very nice. Next time, I will add some more onion or onion powder. Went well with BBQ sandwiches. Only used one can of cream of chicken soup. On top, I did a mixture of potato chips and corn flakes (good color) and think next time, I will also add some of those french fried onions in with the mix. I reduced the butter and also mixed it in. Think this would go well at a brunch as well as on the dinner table.


We have been making this recipe for years. It is a barbecue standard at our house. I have seen several versions of it, but this was the first I made. You can use just about any type of soup. I prefer cream of potato. I don't usually top mine with anything either.