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 overnight. 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.
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 overnight. 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.
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!
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!
A wonderful addition to a birthday brunch for my mum. I used a 1.5 lb bag of frozen hash browns and added a 4 oz can of sliced mushrooms (love my mushrooms!). I spiced up the mix with creole seasoning and baked for an hour. Delish! A definite keeper!
GORGEOUS! Bravo! As recommended I subbed most of a large package of frozen hash browns. Topped it with French's french fried onions and a little kosher salt and black pepper. It was creamy flavourful quick to make - everything I was looking for. This is TOTALLY going in my notebook.
Awesome!! I only made minor changes - I diced the potatoes instead of grating them and I stirred the crushed cornflakes into the glass measuring cup I used to melt the butter (no wasted plastic bag). Yummy! Ate the leftovers for breakfast the next morning.
We have this all the time! It's a given to have with an Easter or Christmas ham as they go so well together. Due to time constraints I don't grate the potatoes but just cut them into quarters after boiling and taking the skins off and then mash them in the pan a bit with a fork. Works just as good as grating. Also we rarely have a box of cornflakes in our house so we just cook them with a bit of extra cheese on top. They're so yummy right out of the oven with the cheese all melted. Plus they're great the next day too!
I have been making this for years and it is always a hit. I do add about 1/2 of a diced onion sometimes which makes it even better. Glad to see this posted so others can enjoy.
Delicious! I had to sub cream of celery because I didn't have mushroom and it was very tasty. I didn't shred the potatoes just diced them up. The family loved it I will make this one again!
Not bad but I wont rush out to make it again. The texture just wasn't my favorite. The flavors were quite nice but if I make it again I think I will use a sharper cheese maybe Asiago or baby Parmesan.
