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The day after Thanksgiving, I prepare three of these golden brown bakes for our large family gathering. I complete the feast with an egg bake, banana nut bread and fruit.—Sally Durrett, Palo Cedro, California
Nutritional Facts 1 serving (1 each) equals 324 calories, 17 g fat (11 g saturated fat), 56 mg cholesterol, 422 mg sodium, 32 g carbohydrate, 3 g fiber, 11 g protein.
Originally published as Golden Potato Casserole in Taste of Home August/September 2006, p18
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Reviewed on Oct. 09, 2011 by chfarms
Instead of peeling and cubing potatoes, get a bag of frozen southern-style hash browns (with or without the peppers and onions). I would crush corn flakes and mix with melted butter, and sprinkle on top before baking. Increase baking time to an hour at 350 degrees.
Reviewed on Apr. 18, 2011 by pearlrvr
This recipe has potential, but as-written it isn't a keeper for my family. We are cheese lovers, but there was simply too much cheese in this one. The consistancy wasn't creamy at all - it all stuck together in one big cheesy blob. If I were to try this again, I might use half the cheese and add 1/3 cup milk. The taste, however, was fantastic. I used a sprinkling of dried minced onion instead of green onions and substituted cream of mushroom soup.
Reviewed on Jun. 24, 2010 by rharkless
This casserole tasted good, although it was a little bland. We thought these potatoes were good, but with some creole, an egg or two, and less butter, they could be great!
Reviewed on May. 31, 2010 by raybanslady
This is a great recipe. Next time we are going to add some crumbled bacon to it.
Reviewed on Apr. 18, 2010 by HoneyG412
This recipe is simply fantastic. Made it for my husband who is not a potato fan, and he loved it. Will make it for groups in the future.
Reviewed on Jan. 01, 2010 by whitedove101
This is sooo good and easy to make. I used 2 cups shredded colby cheese and 2 cups velvetta cheese cubed. All my family begs me to make this at all our cook-outs.
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