Rating: 4.59 stars
86 Ratings
  • 5 star values: 63
  • 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

prep:
20 mins
cook:
1 hr 20 mins
total:
1 hr 40 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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Reviews (60)

Most helpful positive review

Rating: 5 stars
04/17/2006
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. Read More
(55)

Most helpful critical review

Rating: 2 stars
02/23/2006
Followed the recipe exactly and found it to be very bland. Read More
(4)
86 Ratings
  • 5 star values: 63
  • 4 star values: 12
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/17/2006
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. Read More
(55)
Rating: 4 stars
10/01/2005
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! Read More
(49)
Rating: 5 stars
03/30/2005
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! Read More
(37)
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Rating: 5 stars
09/17/2006
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! Read More
(22)
Rating: 5 stars
04/30/2006
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. Read More
(19)
Rating: 5 stars
03/08/2007
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. Read More
(18)
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Rating: 5 stars
12/18/2008
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! Read More
(14)
Rating: 5 stars
06/04/2006
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. Read More
(13)
Rating: 5 stars
01/03/2006
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! Read More
(11)
Rating: 2 stars
02/23/2006
Followed the recipe exactly and found it to be very bland. Read More
(4)