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My review
Potato Casserole
4
JEREMYBEELER
"This simple-to-assemble casserole is rich and buttery in flavor with a crispy top, thanks to the crushed corn flakes."
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Ingredients
1 h 25 m servings 400Original recipe yields 12 servings (6 servings)
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C).
- Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
- 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.
- 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.
- Bake at 425 degrees F (220 degrees C) for 1 hour.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 267367 Ratings
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Most helpful positive review
2/20/2007
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...
Most helpful critical review
7/8/2007
The proportions are really off in this recipe. I had to make adjustments soon after I put mine in the oven because it became apparent that this was going to turn out more like potato soup than ...
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2/20/2007
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...
11/19/2004
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...
5/21/2004
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 ...
10/12/2006
A friend from Louisiana gave us this recipe years ago. It's one of those dishes that you can't stop eating! I've made it lower fat by using Smart Balance instead of butter, lowfat sour cream, ...
10/28/2006
This is an excellent recipe for a family dinner, and the top is cripy. I waited a half hour to put the corn flakes on top and it made them golden brown instead of dark brown. Yum Yum Yum! Thank...
7/8/2007
The proportions are really off in this recipe. I had to make adjustments soon after I put mine in the oven because it became apparent that this was going to turn out more like potato soup than ...
12/15/2000
I substituted cream of chicken soup for the cream of mushroom. I was low on sour cream so I added milk. Yummy!
2/29/2004
This goes so well with baked ham, and other assorted side dishes for an easy buffet dinner. I serve it on Easter Sunday because it can be made up ahead of time then simply baked the day of the m...
9/28/2006
Feel free to try these variations: Use whatever "cream of" soup you like best. They all work. Instead of sauteed onions, use French's Onions. One cup, more or less to taste. Substitute ...