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Rich Potato Casserole Recipe

Rich Potato Casserole Recipe photo by Taste of Home

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I got the recipe for these irresistible potatoes from a friend in my country line-dance club several years ago. It's a favorite at every potluck I've taken it to. So when I married Cliff on our farm, this saucy dish was automatically part of the wedding menu.

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Rich Potato Casserole Recipe

Prep: 15 min. Bake: 55 min.

Yield: 26-30 Servings

15 55 70

Ingredients

2 packages (30 ounces each) frozen shredded hash brown potatoes, thawed
3/4 cup butter, melted, divided
4 cups (32 ounces) sour cream
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 bunch green onions, sliced
4 cups (16 ounces) shredded cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups cornflakes, crushed

Directions

In a large bowl, combine the potatoes, 1/2 cup butter, sour cream, soup, onions, cheese, salt and pepper. Transfer to two greased shallow 3-qt. baking dishes. Combine cornflakes and remaining butter; sprinkle evenly over tops. Bake, uncovered, at 350° for 55-60 minutes or until bubbly. Yield: 26-30 servings.

Tip: Assemble casserole; cover and refrigerate. Remove from the refrigerator 30 minutes before baking.

Nutritional Facts 1 serving (1 cup) equals 209 calories, 15 g fat (10 g saturated fat), 50 mg cholesterol, 347 mg sodium, 12 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Rich Potato Casserole in Down the Aisle Country-Style , p37

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Rich Potato Casserole

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Reviewed on Nov. 29, 2012 by Maryrose90

This recipe isn't any different than most "church potatoes" recipe but I love the large quantity. I use this recipe often for football and baseball team meals. It also freezes well so I divide it up between smaller pans and pop them in the freezer.

Reviewed on Jul. 05, 2012 by MontanaSuzie

A "two-yums-up" up winner at our 4th of July picnic! I have made this in the past, and it always gets compliments and requests for the recipe. It is quick, easy, can make it the night before...