Comforting Potato Casserole Recipe
- 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
- 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.
3/4 cup: 211 calories, 11g fat (7g saturated fat), 39mg cholesterol, 309mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 8g protein.
Reviews for Comforting Potato Casserole
"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!"
"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."
"It needs salt and pepper...then it's great."
"I agree it is tasteless, and I will never make it again."
"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."
"This is the best recipe. Be sure to use a 9 x 13 pan."
"This recipe is just too good! Be sure to use a 9 x 13 pan."
"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."
"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."
"This is the best potato casserole ever!! I stirred this up today and put the plastic lid to my 9X13 glass dish on it and stuck in fridge. Tomorrow (Christmas Day) I will put this in the oven along side my ham. So easy!! I use frozen potatoes that have the onions and green pepper in it and still add the five green onions. Also I love to serve this with this lady's beef Brisket with Mop Sauce and her Tossed salad with Carrot Dressing. Yum!!"
"we love cheesy potato casserole but have found we like the shredded hash browns much better than the cubed"
"I also made this in a 13x9" baking dish and baked for 5-10 minutes longer than called for. Came out perfect! Yummy cheesey potatoes."
"I started making this when my husband was in the Marine Corps 3 years ago. Everyone loved it and it fed alot of Marines! My family came to visit and I made it for them. Now anytime I am cooking everyone asks that I make this. Its so easy to make and a big hit!"
"Sooo good...and really easy to make. I added 2tsp of dried green onions because I couldn't get fresh ones. Be sure to cook thoroughly (the center takes a lot longer to cook) even if the surface is browned."
"This recipe is amazing! For a one-dish meal try adding ham!"
"I love this one--- try making it with O'Brien potatoes...it has even more flavor!"
"This is a Wonderful recipe that I crave all the time. I don't add any onions, but I add a few red pepper flakes and some salt & pepper. Then I bake it in an oblong 9x13 pyrex pan to make it brown more and cook more thoroughly. It's heavenly! I freeze leftovers in little containers for future meals. Mmmmm -- you'll love it!"