This potato casserole recipe has been in the family for years and is always a huge hit. Frozen hash browns can be used instead of potatoes making it really easy to prepare, and it still tastes great.
Preparation Time
20 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 40 mins
Calories
462 Calories
Recipe Instructions
Step 1
Bake in a preheated oven for 45 minutes.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2-quart casserole dish.
Step 3
Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl.
Step 4
Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour the mixture into the prepared casserole dish.
Step 5
In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole.
Ingredients
¼ cup butter
1 pint sour cream
½ cup crushed cornflakes cereal
1 ½ cups shredded Cheddar cheese
2 tablespoons melted butter
1 (10.5 ounce) can condensed cream of mushroom soup
