Rating: 4.5 stars
82 Ratings
  • 5 star values: 59
  • 4 star values: 12
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

cook:
1 hr 20 mins
total:
1 hr 40 mins
prep:
20 mins
Servings:
8
Yield:
8 Servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.

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  • 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 Facts

462 calories; protein 11.4g; carbohydrates 38.6g; fat 30.1g; cholesterol 70.4mg; sodium 516.6mg. Full Nutrition
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