Rich Potato Casserole Recipe

5 2 2
Rich Potato Casserole Recipe
Rich Potato Casserole Recipe photo by Taste of Home
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Rich Potato Casserole Recipe

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5 2 2
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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.
MAKES:
26-30 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.
MAKES:
26-30 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.

Ingredients

  • 2 packages (30 ounces each) country-style hash browns, thawed
  • 3/4 cup butter or margarine, 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.
Originally published as Rich Potato Casserole in Down the Aisle Country-Style 2000, p37

Nutritional Facts

1 cup: 209 calories, 15g fat (10g saturated fat), 50mg cholesterol, 347mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 6g protein.

  • 2 packages (30 ounces each) country-style hash browns, thawed
  • 3/4 cup butter or margarine, 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
  1. 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.
Originally published as Rich Potato Casserole in Down the Aisle Country-Style 2000, p37

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Maryrose90 User ID: 179832 72551
Reviewed Nov. 29, 2012

"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."

MY REVIEW
MontanaSuzie User ID: 6756086 85994
Reviewed Jul. 5, 2012

"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..."

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