Potato Casserole Recipe

I just about had my own heart attack when I saw much butter was in this. So, I decided to experiment. I sauteed the onions in a bit of olive oil. I used full fat sour cream because sometimes the low fat stuff curdles when cooked. I used fat free mushroom soup and only used 1/2 stick butter on the corn flakes. I also added some turkey ham to make it a main dish. This was really good and everything I was expecting. Thanks for the basis to a new family favorite!

My mom made a similar casserole growing up with these changes and it was always a family favorite! **INGREDIENT MODIFICATIONS: -Use 1.5-2 cans of cream of chicken & mushroom. -Use sweet yellow onion. -Use Frosted Flakes instead of normal flakes. -Add about a cup more of cheese. -Use Ore Ida frozen shredded hash browns (making sure you defrost the hash browns first). **RECIPE MODIFICATIONS: After you sauté the onions, let them cool down a bit then mix it in with the cheese, sour cream, soups, defrosted hash browns and about a handful or two of crushed Frosted Flakes until all is mixed in well together. Add pepper to taste (you can add salt but the soups are salty enough for me/based off personal preference). Spread evenly in casserole dish, then add the remaining 3 cups of crushed Frosted Flakes to top of casserole (or more as long as the entire casserole is covered without being caked on with flakes), poke holes with one *clean & washed* finger in checkerboard pattern all over top of casserole about half way into it then drizzle remaining melted butter all over top of casserole making sure to get the edges and corners as well as the rest of the casserole. Bake at 350 for an hour or until sides are bubbling in dish and Frosted Flakes are a nice golden brown color. Once done, let rest out of the oven for a few minutes then ENJOY! :)

I’ve made this 5 or more times and learned a few tricks. 1) use cauliflower instead of potatoes for a low carb variety. I buy two 15 oz bags of frozen cauliflower and just thaw and rough chop - no precooking needed. 2) I use 1 stick of butter, not 2. I melt it in the microwave then add dried onion flakes and let them sit a bit to reconstitute then add all the other ingredients, stirring in the cauliflower last. I don’t recall it taking a full hour at 425 to bake. I think I do 400 for about 45 min. You can adjust to bake alongside meatloaf or other main dishes. Yummy!

Wouldn’t change a thing and it’s perfect. HOWEVER, I did do a couple of things different just for ease and taste. Instead of an onion, I thawed a bag of onions and red/green peppers mix, then diced them and put that in. It was just easier and I like the addition of peppers. I also used cream of onion soup instead of mushroom, because mushrooms=yuck (to me). Freshly grated cheese is always better and I put in an extra cup of cheese per recipe. I tripled the recipe and spread evenly into two deep dish disposable pans (was for a party). Ended up not even dipping into the second one because we had too much food to begin with. So I wrapped the second one (after it cooled) in aluminum and plastic wrapped and froze it. A week later I thawed it on the counter for a full day, then baked it for and hour. Added some fresh corn flake/butter topping on it and baked for another 15 minutes. It was even better than the first go around but was a big hit at both events! This would make a great “funeral casserole”. Meaning, can be frozen for a while and brought out or gifted at a later date. Ideally you wouldn’t put the corn flake topping on before freezing. Tip: Always add some garlic powder to corn flake or cracker toppings for an added zip. People always compliment the topping and ask what’s different.

I make this quite often. It doesn’t last long either. I use dehydrated onions though and add melted butter in the mix as well. Substitute the cornflakes for French fried onions also.

I’ve made this 5 or more times and learned a few tricks. 1) use cauliflower instead of potatoes for a low carb variety. I buy two 15 oz bags of frozen cauliflower and just thaw and rough chop - no precooking needed. 2) I use 1 stick of butter, not 2. I melt it in the microwave then add dried onion flakes and let them sit a bit to reconstitute then add all the other ingredients, stirring in the cauliflower last. I don’t recall it taking a full hour at 425 to bake. I think I do 400 for about 45 min. You can adjust to bake alongside meatloaf or other main dishes. Yummy!

I made this for my husbands birthday dinner. It was a big hit! I followed a couple other suggestions and mixed it together instead of doing layers. Added a pre cut up pkg of 3 types of peppers and also a good bit of garlic and sautéed it in butter. Also did not add the corn flakes until the last 15 minutes and put a little cheese on top and popped it back in the oven. I also added a few more seasonings to the bowl while mixing it. Was absolutely great.

This is one of my family’s all time favorites that evolved over time. I usually sauté onions until golden in half of stick of butter and add it to the potato, sour cream, cream of mushroom and cheese mix. Also, I discovered that using Mexican or El Salvadoran sour cream that is salty really enhanced the flavor along with some salt, black pepper and touch of cayenne. The rest of the directions are the same. None of the holiday gathering in our household go without this dish.

Great recipe. I had two ears of fresh corn (uncooked) so i cut the corn from them and used in place of the canned corn. I also added one egg (thought I remembered this when I made it years ago) and (before the last 10 minutes of baking) sprinkled the top with shredded Colby Jack cheese. Baked until golden brown. Dee-licious!

I followed one reviewers suggestion and used the frozen diced potatoes with peppers and onions. This allowed me to eliminate an entire stick of butter. Worked perfect. I also cooked it at 375 for a little longer than suggested to avoid cold spots in the middle.

My husband has said for the third time that these are the best potatoes I have ever made. I did not have hash browns so I use mashed potatoes instead of hashbrowns. Everything else remained the same. I melted the butter in a skillet and poured the cornflakes into the butter and mixed it up gently until all cornflakes were covered in butter, then put them on top of potato mixture. I always remember the advice my grandmother gave me. There are no recipe police. You can adjust any recipe to suit your needs and tastes and no one will fault you for it.

No changes, good just the way it is!

Made for the first time for 6 people last night, and everyone loved it! I will definitely be making this again soon. By the way, I forgot to crush the cornflakes, but it was fine. In fact, the picture shows non-crushed cornflakes!

Loved it and my guest asked for the recipe!

Even my toddler loved it!

I've heard this called by so many names! Funeral Potatoes, Buffet Potatoes but, whatever you call them, they're good! Easy to make and everyone, so far, loves them!

Question to QuirkyChive3013: Allergic to potatoes? Then why are you reading and rating a potato recipe and giving it 1 star?????? It's just mean-spirited and useless. I love this recipe....no potato peeling or slicing! I use the O'Brien style frozen hash browns. Family loves it.

Apart from the cornflakes on top, this is identical to a recipe which I ran across more than forty years ago, and have made many times since. My version of it calls for a bit of extra cheese on top. It goes particularly well with ham.

This is a great recipe. 4stars as I never have cornflakes but use boxed fried onion rings or buttered cracker crumbs.

Made it for friends — they were blown away.