Brianna's Country Potato Cassarole

Anthony Nicometi Jr


Let me start off by saying...I'M SO HAPPY TOO BE BACK!!! :)

Anyways, My sister makes this, and everybody jumps out of their seats. she came up with this recipe or not...I'm not entirely sure...but who cares it's delicious!!! This casserole is outstanding, hearty, and the perfect bite on a chilly autumn night. I once added smoked kielbasa to the mix, too make a one dish meal! Even though it's served as a hearty side ;)


★★★★★ 1 vote

15 Min
1 Hr 45 Min


  • 1 bag(s)
    frozen hash browns
  • 3 Cups
    cornflakes (crushed to desired consistancy
  • ·
    1 half brick of velveeta (or 2 cups) cubed semi-small
  • 1
    16 oz container of sour cream
  • 1 can(s)
    cream of chicken soup
  • 1/4
    of an onion, finely diced
  • 1/2 stick
    butter (melted)

How to Make Brianna's Country Potato Cassarole


  1. Take potatoes out of the freezer while you prepare the rest of the recipe.
  2. Whisk together the sour cream, chicken soup and diced onion. Then fold in the cubed velveeta
  3. Add the potatoes too the mix and combine thoroughly (They can still be somewhat frozen)
  4. Crush cornflakes to desired consistency (I don't like them too broken up.)
  5. Mix the 1/2 stick of melted butter in the cornflakes and combine.
  6. Spread potato mix into a 9x13 pan and sprinkle cornflakes over top. Cover with tinfoil, and bake at 400 for 1 hour. Once 1 hour is up, Uncover, and bake (Uncovered) for another 45 mins. Remove from oven and allow too cool for 10 mins before consuming :)

Printable Recipe Card

About Brianna's Country Potato Cassarole

Course/Dish: Potatoes
Other Tags: Quick & Easy For Kids

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