Total Time
Prep 10 mins
Cook 45 mins

Quick, yummy potato casserole

Ingredients Nutrition


  1. Mix sour cream, soup, salt, potatoes, onion and cheese well.
  2. Pour mixture into a greased 9" x 13" baking dish.
  3. Sprinkle with corn flake crumbs and drizzle with butter.
  4. Bake in a preheated 350 degree F.
  5. ,oven for 45 minutes, or until brown and bubbly.
  6. Recipe from: Home On The Range Cookbook, Sentinel Butter, ND.


Most Helpful

Joanie, we really liked this recipe very much! This potato recipe actually makes 8 servings.My Dh and I had it 3 evenings in a row-- and still had some left over.I am going to try to scale it down the next time.I think this recipe is a good large family side dish. I will serve it to company as well. Thanks for sharing:0)

Chef 920429 June 27, 2003

I liked this okay,but didn't like the texture of the hash browns. Next time I will use thin slices of potato instead.

KitchenWitchWay August 01, 2009

This is a great recipe, however because of the sodium content I had to make adjustments. I did not add salt, used unsalted butter and low salt home made cream of chicken soup. I am allowed 1500mg of sodium a day so this would exceed my entire limit. I wonder, however if thisnnutritional value is accurate. I will calculate it by hand and let you know since I'm sure it would be better with some salt.

Chef at Heart February 18, 2007

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