Potato Casserole IV

Potato Casserole IV

Lisa 0

"This is a hash browns and cheese casserole that is easy to prepare, serve and is loved by everyone!"

Ingredients 1 h 2 m {{adjustedServings}} servings 426 cals

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1088 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl mix together the frozen hash browns, onion, cheddar cheese, sour cream and salt. In a small bowl, stir the chicken and mushroom soups together. Pour the soups over the hash brown mixture and stir together. Transfer to a 9x13 inch baking dish.
  3. Mix the melted margarine and cornflakes together and pour over the top of the casserole.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes. Bake for an additional 15 minutes if you'd like the casserole more browned.
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Reviews 50

  1. 61 Ratings


We make this every Christmas and Easter with our honey baked ham. I also substitute another cream of chicken soup in place of the cream of mushroom. A tip: mix up a day early and keep in fridge, that way potatoes are thawed and no mess mixing up at last minute. You do have to thaw the potatoes.


The receipe calls for frozen potatoes but you have to defrost them. I've made this for years and that's what I've always done and never had any problems.


Great flavor but I couldn't get the potatoes to cook through. After 45 minutes they were still pretty hard. I cooked for another 20 minutes and they were still hard. I tried again with shredded potatoes and still couldn't get the potatoes to cook through. Any suggestions?