Rating: 5 stars
97 Ratings
  • 5 star values: 83
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 0

A classic Utah dish, done often in Dutch oven style, that will not last through a party. It's just that good.

Recipe Summary

cook:
1 hr
total:
1 hr 20 mins
prep:
20 mins
Servings:
12
Yield:
1 9x13-inch dish
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place potatoes into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer potatoes until tender but not mushy, about 15 minutes. Drain and let cool. Cut potatoes into 1-inch thick slices.

  • Whisk cream of chicken soup, sour cream, 1/2 cup melted butter, and green onions in a bowl until thoroughly combined. Whisk cheese into the sauce. Mix corn flake crumbs with 1/4 cup melted butter in a separate bowl.

  • Spread a thin layer of the sour cream sauce into the bottom of a 9x13-inch glass baking pan. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layers, ending with sauce. Sprinkle corn flakes mixture over the top of the casserole.

  • Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes.

Nutrition Facts

484 calories; protein 12.7g; carbohydrates 42.3g; fat 30.4g; cholesterol 76.1mg; sodium 601.4mg. Full Nutrition
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