Incredible Potato Casserole

45 Reviews

Prep: 20 min
Cook: 1 hr 20 min
Ready In: 1 hr 40 min

“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.” - by Jharmon40

Ingredients

6 medium potatoes
1/4 cup butter
1 (10.5 ounce) can condensed cream of mushroom soup
1 pint sour cream
1/3 cup chopped green onion
1 1/2 cups shredded Cheddar cheese
1/2 cup crushed cornflakes cereal
2 tablespoons melted butter

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Metric US

Original recipe yields 8 Servings

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.
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.
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.
In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole.
Bake in a preheated oven 45 minutes.

Nutrition

Amount Per Serving (8 total)

Calories
462 cal
23%

Fat
30.1 g
46%

Carbs
38.6 g
12%

Based on a 2,000 calorie diet

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Reviews (45)

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Corinne

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 ove..." See morernight. 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."

LINDA MCLEAN

Oct. 1, 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!..." See more"

DJLaw

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!..." See more"

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