"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.

Printable Recipe Card

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