"Compromise" Potato Casserole

Compromise Potato Casserole

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Janice Bartholome


This scrumptious potato casserole is a compromise between an old family recipe that took hours to prepare and a shortcut recipe that came along 20 years ago. Hoping to keep Grandma from rolling over in her grave, I combined the special touches of the old recipe with the ease of the new one and came up with a dish that still gets raves without making me slave!


★★★★★ 2 votes

12-16 as a side dish; 6-8 as a main dish
20 Min
45 Min


  • 28-32 oz.
    bag frozen hash brown potatoes, thawed
  • 1 1/2 stick
    butter, melted
  • 1 tsp
  • 1/4 tsp
  • 1 can(s)
    condensed cream of chicken soup, undiluted
  • 2 c
    sour cream
  • 3
    chopped green onions, including the tops
  • 2 1/2 c
    grated cheddar cheese
  • 1 1/2 c
    crushed corn flakes (store brand is fine!)
  • *1 c
    chopped ham to make this a main dish (optional)

How to Make "Compromise" Potato Casserole


  1. Preheat oven to 350 degrees.

    Defrost the hash browns. In a large bowl, combine the hash browns, with one stick of melted butter and the salt and pepper.
  2. In another bowl, blend the soup, sour cream, onion, and 2/3 of the cheese (saving enough to sprinkle on top later). Add the ham, if you are using any.
  3. Gently blend the sauce into the potatoes and spoon into a buttered 2½-3 qt. casserole dish. (A deep casserole dish makes the casserole moister, but for a potluck, a 10X13 cake dish works best because it will go farther!)
  4. Bake uncovered for 30 minutes at 350 degrees.

    Mix corn flakes with ¼ cup melted butter. Sprinkle remaining cheese on top of potatoes and cover with corn-flake mixture. Bake another 10-15 minutes until topping is crisp. (I boost the oven temp to 400 degrees the last five minutes!)

    This dish can be made ahead of time, and it also freezes well.

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