"compromise" potato casserole

Name: "Compromise" Potato Casserole
Prep time: 20 min
Cook time: 45 min
Yield: 12
Ingredients: 28-32 oz. - bag frozen hash brown potatoes, thawed; 1 1/2 stick(s) butter, melted; 1 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1 can(s) condensed cream of chicken soup, undiluted; 2 cup(s) sour cream; 3 - chopped green onions, including the tops; 2 1/2 cup(s) grated cheddar cheese; 1 1/2 cup(s) crushed corn flakes (store brand is fine!); *1 cup(s) chopped ham to make this a main dish (optional)

(2 RATINGS)

96 Pinches

Janice Bartholome

Port Hueneme, CA

Updated on Dec 10, 2011

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!

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prep time 20 Min

cook time 45 Min

method ---

yield 12-16 as a side dish; 6-8 as a main dish

Ingredients

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

How To Make "compromise" potato casserole

Step 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.

Step 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.
Step 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!)
Step 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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