Recipes Side Dish Casseroles Potato Casserole Potato Casserole 4.6 (382) 283 Reviews 27 Photos This potato casserole is rich and cheesy with a crisp and buttery cornflake topping. Submitted by JEREMYBEELER Updated on December 5, 2023 Save Rate Print Share Add Photo 27 27 27 27 Prep Time: 15 mins Cook Time: 1 hr 10 mins Total Time: 1 hr 25 mins Servings: 12 Jump to Nutrition Facts Jump to recipe This easy potato casserole recipe is a comfort food favorite. Whether you have it for brunch, as a side dish, or for dinner, this quick recipe will never disappoint. Potato Casserole Ingredients These are the ingredients you’ll need to make this quick and easy potato casserole recipe: Hash browns: Start with a 30-ounce package of frozen hash brown potatoes.Cheese: You’ll need two cups of shredded Cheddar cheese.Sour cream and canned soup: This rich, creamy potato casserole calls for both sour cream and condensed cream of mushroom soup.Butter: Cook the onion and cornflakes (separately) in melted butter. Onion: Take the flavor up a notch with a diced and sautéed onion.Cornflakes: A buttery cornflake topping adds flavor and welcome crunch. How to Make Potato Casserole Pour the hash browns into the prepared dish.Combine cheese, sour cream, and soup in a bowl.Sauté the onion in butter, then add it to the cheese mixture. Spread the mixture over hash browns in the dish and sprinkle with cornflakes.Melt the remaining butter and pour it over the cornflakes.Bake the potato casserole. How to Store Potato Casserole Store your leftover potato casserole in an airtight container in the refrigerator for up to four days. Can You Freeze Potato Casserole? Yes, you can freeze this potato casserole (baked or unbaked) for up to three months. Thaw in the refrigerator overnight. Allrecipes Community Tips and Praise “I’ve been making this recipe for years,” says MelissaP. “Always a hit whenever it is saved! Works well with dinner but also as a brunch side dish!” “Every time I make this recipe it is a crowd favorite,” according to Hawaiigirl. “I waited until the last 20 minutes to add the cornflake topping.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1 (30 ounce) package frozen hash brown potatoes 2 cups shredded Cheddar cheese 1 (16 ounce) container sour cream 1 (10.5 ounce) can condensed cream of mushroom soup 1 cup butter, divided 1 onion, chopped 3 cups crushed cornflakes Directions Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish. Pour hash browns into the prepared dish; set aside. Combine cheese, sour cream, and condensed soup in a large bowl; set aside. Melt 1/2 cup butter in a large skillet over medium heat; sauté onion in hot butter for 5 minutes. Add to cheese mixture and mix until combined. Spread over hash browns in the dish. Sprinkle with cornflakes. Melt remaining 1/2 cup butter in the skillet over medium heat and pour over cornflakes. Bake in the preheated oven for 1 hour. I Made It Print 645 home cooks made it! Nutrition Facts (per serving) 400 Calories 36g Fat 23g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 400 % Daily Value * Total Fat 36g 46% Saturated Fat 21g 104% Cholesterol 77mg 26% Sodium 483mg 21% Total Carbohydrate 23g 8% Dietary Fiber 1g 5% Total Sugars 2g Protein 9g 17% Vitamin C 9mg 10% Calcium 195mg 15% Iron 3mg 17% Potassium 435mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.