Marty's Potato Casserole

mary Armstrong


This recipe is from Jeff's dad. You can fix this one day ahead and refrigerate overnight. Put cornflakes on right before baking.


★★★★★ 1 vote

30 Min
1 Hr 30 Min


  • 30 oz
    frozen hash browns, thawed
  • 2 c
    shredded cheddar cheese
  • 1/4 c
    chopped onion and or celery
  • ·
    salt and pepper to taste
  • 2 c
    sour cream
  • 1 can(s)
    cream of chicken or mushroom soup or celery soup
  • 1/2 c
    melted butter
  • 2 c

How to Make Marty's Potato Casserole


  1. Part one:

    Combine the hash browns, cheese, onions, celery and salt and pepper.
  2. Part two:

    Combine the sour cream and soup with the melted butter.
  3. Combine parts one and two. Pour part one over two and mix. Pour into a 3 quart baking dish.
  4. Part three:

    Sprinkle with cornflakes. DO NOT cover. Bake 1 to 1 1/2 hours at 350 degrees.

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About Marty's Potato Casserole

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