Comforting Potato Casserole Recipe
Comforting Potato Casserole Recipe photo by Taste of Home
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Comforting Potato Casserole Recipe

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After enjoying this creamy, snazzed-up potato casserole at a wedding dinner, my daughters and I asked the caterer to share the recipe. Because it can be made ahead, it's a great recipe for busy cooks. —Darlis Wilfer, West Bend, Wisconsin
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES: 10-12 servings


  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 5 green onions, sliced
  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed

Nutritional Facts

3/4 cup: 211 calories, 11g fat (7g saturated fat), 39mg cholesterol, 309mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 8g protein.


  1. In a large bowl, combine the soup, sour cream, cheese and onions; add in potatoes; toss to coat.
  2. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until potatoes are tender. Yield: 10-12 servings.
Originally published as Comforting Potato Casserole in Taste of Home April/May 2007, p11

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dbcroff695 User ID: 3436098 236216
Reviewed Nov. 2, 2015

"I have not made this yet, but when I do, I am going to add diced onions and chopped green peppers. Saved it to my recipe box and will try it soon!"

mzgrinder User ID: 6418368 229314
Reviewed Jul. 10, 2015

"Very good. I cut recipe in half, made the hash browns with fresh potatoes, added some seasoning, topped it with seasoned bread crumbs. Came out really good. Also, love the fact you can make ahead and heat up. I froze about 1/2 of what I made. Just defrost, and warm in oven. Just as good as before, maybe better."

snowbunnie User ID: 1525255 162629
Reviewed Nov. 8, 2014

"It needs salt and pepper...then it's great."

fmmslkl User ID: 1630208 148296
Reviewed Nov. 8, 2014

"I agree it is tasteless, and I will never make it again."

huntinglady User ID: 4759101 94578
Reviewed Jan. 4, 2014

"I made this for dinner tonight. Was excited because of all the reviews that said it was so great. I cut the recipe in half as it is just the two of us. Neither one of us liked it. It was way to creamy and very bland. Sorry for the bad review. Maybe our taste buds are different than most people."

sima954 User ID: 2530416 94574
Reviewed Nov. 12, 2013

"Everytime i make this its a "winner winner potatoe casserole dinner!" i have 2 make a HUGE party tray of it cuz it goes so quickly!"

sly203 User ID: 5519773 117604
Reviewed Mar. 15, 2013

"This is the best recipe. Be sure to use a 9 x 13 pan."

sly203 User ID: 5519773 148294
Reviewed Mar. 15, 2013

"This recipe is just too good! Be sure to use a 9 x 13 pan."

LisaB78 User ID: 5965358 162861
Reviewed Jan. 17, 2013

"I have been making a variation of this recipe for years as well. Sometimes I substitute cream of chicken soup for the mushroom (depending on the meat) and it is just as excellent. I also top with crushed corn flakes towards the end of baking to give the dish a bit of crunch. I constantly get asked for the recipe."

buncogranny User ID: 4511260 94572
Reviewed Jan. 7, 2013

"This is quite similar to a dish I have made for years. I like it, but some of my family members object to canned soup. I get around that by making my own mushroom sauce by sautéing fresh mushrooms and making a rue thinned with milk and bit of white wine and an addition of onion powder. The canned French fried onions also make a tasty addition and topping. I have sneaked in a bit of canned soup in the rue, so far they didn't detect the cheating. I first found the basis for this in pork chop dish recipe, we didn't like baking the pork chops on top, too greasy. I agree shredded hash browns are the best choice."

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