Delicious! I subbed cheddar cheese soup for the cream of chicken but that was the only change made. The whole family LOVED this and I dont think the leftovers will last long! I served with roast beef and veggies, yum!
There are many versions of this recipe but I think this one is best. I will use fine bread crumbs and drizzle butter over the top if I don't have corn flakes on hand and it's just as good.
Very easy to assemble ahead of time and then cook later. I made mine yesterday and just popped it in the oven while I made the rest of my brunch. I think 40 minutes is a little optimistic for a cooking time to get it hot all the way through, especially if your hashbrowns are frozen though. Everybody enjoys this. Usually I saute the onion in some of the butter before adding because I like a milder onion flavor.
Adjusted to serve 110 for a funeral dinner and it was perfect! everyone loves this and other than adjusting the cook time to allow for the depth of the roasters and cutting back on the butter and salt it was just right. love it when I find a recipe that I can adjust for a large crowd!
This is a yummy crowd pleaser everybody looks forward to. Two good options are to use frozen O'Brien potatoes (diced potatoes with onions, red and green peppers) which makes it look pretty too. Another good option is to throw in a bag of real bacon bits.
Yummy, my family loved this with the ham on Christmas Eve! I accidentally left out the melted butter (which I had reduced to only 1/4 cup) and didn't miss it at all! Next time I may add some parmesan cheese to the topping. This is a keeper.
This overall was a great fast and easy side dish for weeknight cooking, although I thought it was a little bland when prepared exactly as written. Just out of personal preference, I added extra sour cream, chives, garlic, and asiago cheese. It was really good on the first night, but the leftovers reheated were even better!
I have been making this for quite some time now but never got around to reviewing it. I bring this to all the holidays and bbqs and everyone loves it. I bake for 45 minutes covered and then bake for 15 minutes uncovered. Great recipe!
I don't add the 1/2 cup butter to the potato mixture; the cheese is really enough fat... these are always a hit!!!
This is one of the best potatoe recipes we have ever used. Every time I use it at big get togethers everyone asks who made the potatoes they're excellent. Thank You for the great recipe!
Wonderful recipe! The only change I made was to use cream of celery soup because my mother is a vegetarian. The meat-eaters didn't seem to notice one bit!
Highly recommended. Very tasty, and quite popular at the Christmas brunch. I would double the amount of cornflake topping, it's the best part! Easy to prepare for a big crowd.
This was a huge hit at our fall potluck! it was the first thing to go! I took the advice from readers and I used a can of the Campbells chicken and mushroom. and cut the butter down. I also skipped the step of sauteing the cornflakes. They they turned out a bit soggy...even after baking uncovered for 15min. (but i'm not sure if that's because i covered the dish right away out of the oven to transport). so next time i might just add them at the end.
Absolutely delicious served with Honeybaked Ham for Christmas dinner. Big hit with all ages. I didn't have time to buy frozen potatoes and let them thaw, so I used Simply Potatoes from the refrigerator case. I doubled the recipe but used three packages of potatoes (two shredded hash browns, one diced potatoes with onions) and it was PERFECT. Used a combo of colby jack and sharp cheddar cheese. The casserole took a full hour to bake in a stoneware 9x13. Everyone - even the finicky kids - loved it. Thanks for the recipe! It will become a regular!
This is one of my favorites. I don't saute the cornflakes - I just put them on top of the casserole and drizzle the butter over them. Then, I bake it UNcovered for about 45-50 minutes. I always get requests for this at family dinners!
I made this exactly as the recipe is written. It turned out very nice, and was a hit at my dinner party. It is very rich, but that is pretty much why I chose this recipe to begin with. I will probably make a few changes the next time I make this. I will try cutting the butter in half both in the main dish and in the corn flake topping. Also, I want to try adding some dried sage or fresh thyme to this, because I think it would taste really good. Thyme really likes potatoes, and I think that is the route I will take. I used the southern style hash browns, which are small potato cubes rather than the shredded potatoes, mostly because the recipe called for 2 pounds not 1 pound 14 ounces.
To cut out some of the calories/fat I substitute the 1/2 cup butter with a 1/2 of vegetable broth. Keeps it moist and I can't tell the difference!
I just made this last night and my husband loved it! I didn't use any butter or salt in the casserole itself and I used light sour cream. I also added an extra can of cream of chicken soup. To save time and dishes, I combined hash browns, soup, sour cream, and cheese right in a large glass baking dish. I put the dry cornflakes over the top and then drizzled melted butter on top of them. It turned out perfectly! I was worried that with the light sour cream it wouldn't freeze and re-heat well, but my husband had some for breakfast this morning and he said it was great. I will make this again!
This was so good!! The only thing I did different was I used a can of Campbells Cream of Mushroom and Chicken Soup because thats all I had and since I didn't have enough cheddar cheese I used a little jalapeno cheese and I didn't use the corn flakes because I didn't have any. The kids and my husband loved it. Will definetly make this again!
Delicious with changes made from other reviewers. Probably very good without changes but....the package of hash browns I had was only 1 lb 10 oz; I used cream of mushroom; I cooked the onions in butter before adding to mixture; no cornflakes on hand so I baked for 30 minutes, then added french fried onions and a light layer of cheese for the last 10 minutes. GREAT. could have had more hash browns but not to saucy as it was. DH and 5 kids gave it a thumbs up, and I have only about 3 helpings left from a whole dish. Thanks for the recipe!
I've been making this for years & its always a hit! I use american cheese as it melts better.
Great base recipe with room for creativity. I added cooked ham and used french fried onions instead of corn flakes. Was completely gone after pot-luck. Will make again.
Good. Husband loved it. Used the full 2lb bag of small cubed hashbrowns. Because I'm always looking to add some veggies into husbands meal, I put 2/3 of a package of baby carrots into the food processer (cut up nice and small)and added to the potato mixture. Great color!! I couldnt bring myself to add the butter so I omitted completly. Instead I added 2/3 cup of Ranch dressing with the one can of cream of Chix soup. Turned out great. Husband didnt even know there were carrots (he thought it was clumps of extra cheese).
I couldn't put my nose on what was different from what I've had in the past with this. Then I was talking to one of my friends and she uses double the sour cream. I will do that next time! But very very yummy!
This recipe was a huge hit for Thanksgiving, the family loved it!! The only thing is...it took a little longer to bake than expected but overall the recipe is a winner! Thank you.
Oh man this is a wicked good recipe! LOVE it. It's so easy to, which is a bonus!
1/2 c. of butter was too much. Feel free to only use 1/4 c. instead. Still had a great taste.
This was easy to make and it tasted great! I used shredded hash brown potatoes and cream of mushroom soup. I also used both cornflakes and the canned fried onions on the top. I reduced the 1/2 cup butter to 1/4 cup and it was still yummy. I brought it to a club breakfast and got requests for the recipe. I will be making this one again!
Cook time was more 50-60 mins. Added an additional cup of crushed corn flakes on top.
I made this recipe for a baby shower brunch and it received rave reviews!! Great texture and flavor. I used "southern-style" hashbrowns. Next time I will try the corn flakes without sauteing them in butter.
Everybody in my family loved this recipe! My mom makes this dish at every family get togther. Instead of hashbrowns, I added a bag of Potatoes O'Brien, because they have onions, and green and red peppers. It gives this dish a little more flavor. I will definitley keep making this dish. Thank you so much!
Very good!! My husband loved it. We always go to cracker barrel (a local resteraunt) so he can have the hash brown casserole. This was just as good!! I did not do the topping, as I did not have the ingredients on hand. It was fine without it,although next time I will try the french fried onions as several of the reviews suggested. a definate keeper.
Yum!!! We just call these "Cheesy Potatoes" and my family has had them at every Easter for years! Almost can't make a ham without them! Thanks for posting the recipe. Delicious!
Very, very good. I used mushroom soup and topped it with parmesan cheese as suggested. Also baked it twenty min longer. Wow this is good.
Used 2 one pound packages of hash browns that were already seasoned with seasoned salt so didn't add additional salt. I am not sure what happened with those who say the recipe is "bland" unless they are diluting the soup before adding. Good flavor - way too much fat so we won't be making too often but we really liked it.
Used a can of cream of celery as well as a can of chicken soup. Added garlic powder, a couple of dashes of hot sauce and some celery seed. Didn't have corn flakes so I used French fried onions on top. Very good and easy to prepare.
I make this casserole every year for christmas brunch and everybody always raves about it. This recipe is definitely a keeper!!
I expected this recipe to be much better, based on all the great reviews. I thought it was kind of bland and not as cheesy as I expected. I used cubed hash brown potatoes, instead of shredded. I think shredded potatoes might have gotten soggy or too soft. The crunchy topping was good.
This casserole's even better if you use potatoes o'brien instead of regular hash browns and green onions instead of regular ones. I've tried to find a way to cut the fat in this, but the only way I've found you can help even a little without wrecking the flavor is by using light sour cream.
Heaven!I didn't have time to thaw the hashbrowns, so instead I put a couple Tbs oil in a large frying pan, threw in the hashbrown and browned them. Then instead of melting the butter, I just threw it in and it melted with the potatoes, stirred in cream of mushroom (instead of chix), and the remaining ingredients. Popped in oven in covered dish for 30 mins, then uncovered and added the rest of the cheese and the cornflakes for another 15 mins. I tasted it before serving to my family and one taste turned into 7 before I finally could break away from it! Served with Ham steak, Hollandaise sauce covered asparagus, and Hot fudge sundaes. (It was "H" night this week. Gotta start looking for "I" foods now!)
Yummy recipe. Everyone loved it. Only changed recipe to use cream of mushroom soup instead of the chicken soup.
I used the French's Onions as a topping instead of cornflakes as some others suggested and I liked this recipe. Good for a potluck side dish.
Love this recipe! I follow it almost exactly, except I don't like mushrooms and I don't eat chicken so I replace the can of cream of chicken with a can of cream of potato. It's absolutley delish! I love the cornflakes on the top. Always have to wait till last five minutes though to put them on, or they will burn. :)
Simple and delicious!! What more can I say? I am not a chef, but this I can definitely cook. I only use butter to sautee the cornflakes, light sour cream, and fat free cream of chicken. Also, I only use half of the recipe--it fills up a full 9x13 pyrex casserole dish & feeds a lot of people. I now have the perfect item to bring to BBQs and for potlucks; effortless too!
This was GREAT! Although i should have read the reviews before and completely taken out the melted butter. Had no cornflakes but i did add cooked and crumbled bacon and for kicks and giggles put in chopped pepperoni. It was good but a little greasy.
Very good for potlucks! This was one of the most popular side dishes at the family reunion. I used Velveeta to please my kids and omitted the pepper. I only added half a teaspoon of salt and thought that was plenty. I melted all ingredients except for the potatoes on the stove and poured the sauce over the potatoes in the casserole dish. A very good and easy dish.
My family LOVES this recipe! The only change I made was I used ritz crackers instead of cornflakes and reduced the salt. Leftovers are yummy for breakfast, too!
We love this recipe, not bland at all (with a few changes). Use real butter, but cut back to 1/4 cup. I used creamy onion soup instead of cream of chicken. Also instead of regular salt, increase to 2 teaspoons of "Morton's Nature's Season" seasoned salt (yes!! 2 teaspoons!!). I also added 1 teaspoon of onion powder (NOT onion salt). Instead of chopped onion, I used a can of french fried onions as others had suggested, and put half in the casserole, half can as topping at the end of cooking. Heck, I ran out of time and just cooked in the microwave for 20 minutes, stirring a few times during the cooking process (that's another reason I used canned fried onions- regular chopped onions don't do well in microwave). Put onions on the top and browned them in the broiler of the regular oven. Watch closely!! They will burn if you blink!
Top notch, EXCELLENT! I made a big casserole of this on Christmas morning, and everyone had 2nds and 3rds! I've made it again since then as a supper meal, and there were no leftovers.
I made this with 6T of butter instead of a 1/2C (mainly because it was there and I didn't figure it'd make a difference). I also left off the cornflakes because I don't have any. I noticed after the casserole was done that I was supposed to cover it; I baked it uncovered. I also did a full hour as other reviewers suggested. This is AMAZING! I'm taking this one to a potluck, but I'm going to make another one with browned pork breakfast sausage and maybe some spinach for breakfast one morning.
This is a terrific recipe! We had a tailgate brunch prior to a football game last week. I put the casserole together with the exception of the topping the night before and refrigerated it overnight. The next morning, I applied the topping, baked it for 1 hour, and as soon as it was ready, wrapped it in towels and took it to the stadium. It was GONE in a very short time! I will definitely do it again for the next tailgate party!
This was a perfect way to transform ho-hum hashbrowns, and would be a great base for a meal. Like some other reviewers, I cut the butter in half and omitted the cornflakes. Also, I added a package of fresh mushrooms which paired nicely (probably could have used two). Many thanks!
Made this recipe with cream of mushroom soup instead of cream of chicken and used milk instead of sour cream. Also, put cheese on top instead of cornflakes. It turned out to be absolutely AMAZING! Best Hash Brown casserole I have ever had!
I cut the recipe down A LOT and it was still AMAZING! The bag of hash browns I purchased was only 1 lb, the recipe calls for two but its only me and my two children (8 & 3 yrs old) so that was way too much. I used 1/2 a lb of hash browns, no butter at all - so i'd say its not necessary. Also i didn't have Corn Flakes on hand. I chopped onions very small, browned a pound of ground beef, added salt & pepper, 1/2 can of Cream of Chicken, about 4 tbsp of sour cream, and 1 cup of cheese. Mixed it all in a bowl, placed in dish, topped with more cheese (I love cheese!) , covered and baked for exactly 40min, then baked an extra 5 min uncovered! You can do so much with this recipe!!! Kids loved it as well as a guest I had over!!!
This is a very tasty dish. I don't cover the casserole when I cook it so the top remains nice and crisp. It's always the show stopper at my brunches. My friends absolutely love this recipe!
Just made this for Thanksgiving and everyone said it was the best cheesy potato recipe they ever tasted. As suggested by the other reviewers, I did reduce the butter to 1/4 cup and made sure the hash browns were thawed. For the topping,I just melted butter in the microwave, stirred it into the corn flakes, and then sprinkled them over the top. I baked it covered with foil for about 45 minutes and then baked uncovered until the top and edges were brown. Delicious!!!!
This was a big hit! Being a cheese lover, I substituted Cheeze-its for the cornflacks.
I am eating this right now. Made pretty much as per the recipe except I used chicken flavoured stove top stuffing as the topping. I baked for 45 minutes and the onions were crunchie but it was nice for texture. The stove top stuffing added more crunch as well, and you may be able to reduce the salt by adding the topping as it is salty itself. This is very nice comfort food. Thanks!
Excellent recipe...I took two portions to a pot luck, and I got lots of good comments from it. I was out of cream of chicken soup so I used cream of mushroom instead. It still tasted great. The crunchiness of the cornflakes made this recipe!
Made some slight changes which I think did this wonders! I am guessing the original is just as good, but I loved it the way I made it so hard to go back. Changed the cheddar cheese to Velveeta and put panko bread crumbs on top because I didn't have corn flakes. Wonderful, will make again!!!
I thought this was yummy. It was gooey and cheesy - the perfect meatloaf partner. I omitted the sour cream (so it would reheat better), and I did not miss it at all. There was way too much of the cornflake topping, though. Next time I will either 1/2 the topping, or I will eliminate it entirely. I don't feel that the topping was necessary.
Yummy and easy to make! My 8 year old loved this!!! I decided not to saute the cornflakes as indicated and I just put them on top of the casserole and drizzled the butter on top and it turned out just fine! I made 2 dishes of this, 1 for tonight's meal and one in a dish to freeze to serve after my baby is born. This was yummy and a pure comfort food! Thanks so much Courtney!
Excellent dish. I halved the butter. I omitted the salt. I added a small can of green chiles. Instead of cheddar cheese, I used 1 cup of velveeta melted with the butter.
First of all, you need to spray your pan! I halfed this and it was just o.k. It was pretty dry. If you follow the recipe on the back of the Ore-Ida hash browns, I think that would be better than this one.
This is one of our family's favs. We don't normally use the cornflakes. It is also great with diced ham mixed in to make it a main dish. Also try it with the hash browns that are mixed with peppers, it's great!
The whole family liked this. I can't remember for sure, because I didn't put my review in right away after making, but I think I used less butter and I know I used Japanese Panko bread crumbs instead of the corn flakes for topping. I toasted them on the stove with a little butter and spread on top before baking.
This is a wonderful recipe! My family loves it and everyone always wants the recipe. It's great to cook and then transfer to a crock pot to keep warm. It also heats up wonderfully for leftovers!
A lady that I worked with made a casserole similar to this and I loved it!! I thought that I would make this casserole and it would taste like hers but it didnt...I wasnt too impressed with this.I made this as a side dish at a cookout and it didnt get ate. I think the onions were too overpowering..I will try cream of mushroom soup next time and use more salt because it was bland..I made the recipe as stated. I will give this one more try and tweek the ingredients.
I used Cream of Celery Soup (yum) and crushed Stove-top Stuffing Mix (Yum). OHHHHHHH, so delicious.
I have this recipe from my mother in law, and like alot of you have to make it every holiday or my family would freak! Cheesey potatoes they call them.. I dont' really measure the cheese put as much as you want, but be careful because the cheese will expel oils that may drip over the side of the dish. Also, I don't like to top with alot of cheese because the potatoes then get soupy instead of gooey, cheesey. OH! and this is one of the best dishes to prepare ahead of time, because it tastes even better the second time you bake them!
The best hashbrown casserole recipe. I am asked to make this wherever I go, and I make it exactly as written. Thanks for a great recipe :)
My family LOVES this casserole! We've been making it for years... we call them "Scary Potatoes" because it's scary how much fat is in them! I've made them with both southern style and shredded hashbrowns and it always turns out great.
I used Original Potato Chips instead of the Corn Flakes but only added them after baking so they would stay crunchy. The potato chips add saltiness and flavor and it was perfect. We all loved it and our guests asked for the recipe. A++ (94)
I've made this for several years for Christmas and the family loves it as a side dish with ham. Has anyone tried freezing this ahead?
This recipe was very good. Everyone loved it. I used 2 cans of cream of mushroom soup instead of the chicken soup and I did not use the butter. I will add this one to my menu for our family Christmas brunch.
So simple to make. I made this dish as a side-dish, in addition to coleslaw for a breaded baked cod dinner. I added red, yellow and green peppers for coloring. I also used a colby/jack shredded cheese mix. I baked 45 minutes covered and 15 minutes uncovered so the cornflakes could brown and get crispy. Very filling and tasty. Will make again.
I have been making this dish for at least 15 years and it's always a hit! one thing I do different is i never thaw the potatoes. it becomes too soft. I use the frozen Ore ida potatoes with onions and peppers. Also, i have used the mushroom can soup and didn't like it as much as using the chicken soup.
This is a good recipe. I left out the corn flakes just because I didn't want to have to buy a whole box and the majority of it go to waste. I also added some seasonings like garlic powder and onion salt. Really yummy!
This was a very easy side dish to make. Instead of the frozen shredded hash browns I used the southern style (diced) hash browns. I omitted the sauteed cornflakes, and used about 1-2 cups of panko bread crumbs. This dish was so delicious!!
You cannot believe the taste of this dish, to make it better you gotta cook an entire different recipe...don´t do it...canned soup and corn flakes? please!
very good, used cream of asparagus soup, and cut down on the butter, and used low fat sour cream.
I made this last year during the holidays. It is great!! The only change I made was to add french fried onions for the topping instead of cornflakes. We really liked it that way.
TRY THIS ONE OUT! Its so easy & delicious you'll want to make it all the time!I think its better than the restaurant versions I've had. I leave the corn flakes out & its just as good. Sometimes I cut it down for just the two of us but you won't have any leftovers if you make it for your family...its too good!
This is a huge hit every time I have made it - both at home or at any function. The first few times I made it, I was not a fan because, as another reviewer mentioned, the potatoes were still rather hard even after 1 hour of baking. Last night I tried pre-cooking the potatoes in a baking pan sprayed with cooking spray for 20 minutes at 350. Then allowing them to cool to room temp. first. Then assembling the casserole. That worked like a charm. I could now give it 5 stars, as I enjoyed it as much as everyone else did!! It's now a permanent dish for all of my pot lucks.
This is a recipe I grew up with but I forgot about it until I saw this posting. It was just as I remembered and I will be making it on a regular basis from now on. My husband was glad I introduced him to it.
I made this today and it got mixed reviews. Some thought it was fantastic and other thought it needed more work and perhaps more time in the oven. I made a double batch and followed tips from past reviewers. I eliminated the butter. I used three cans of soup (mushroom, chicken, and celery), which is what I had on hand. I did not add a topping. I let the potatoes thaw as suggested. I mixed everything last night and baked the casserole today. After over 2 hours it was nowhere near done. I then cranked up the over to 385 and baked another hour. It was brown around the edges, which provided some much needed texture. Some guest felt it still did not seem done. Also, my sons felt it would have been more enjoyable had I used cream of cheddar soup in lieu of the ones I used. I think I agree. Also, I baked it in a round, deep dish instead of a 9x13 pan. The depth may have influenced the cooking time and texture. I need a good potato recipe that will feed a crowd and will continue to work on this until I perfect it!
I really liked this for a brunch dish. Save a little time and dirty pan by just tossing the cornflakes with melted butter in a ziploc bag. The second time I made it I halved the recipe, but used most of the can of soup anyway. Also added some bell pepper and a thin layer of extra cheese under the cereal.
Very yummy with these changes: HALF the butter is plenty. No extra salt needed!! I prefer the cubed frozen potatoes to the shredded hash browns. For fresh onion, 2 Tbsp. of dry minced onion was easier and not too strong. The pepper adds a lot of flavor, and while I usually use cream of mushroom, this time I used and preferred cream of chicken.
When making this, I combined a little of this recipe with another one. I ommited the melted butter to the casserole. Instead of using corn flakes, I crunched up Ritz crackers. I think that next time I will use an extra half can of cream of chicken soup like another recipe called for.
