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Wednesday, November 23, 2011

Creamy Potato Casserole (aka Football Potatoes)

We call this potato casserole "Football Potatoes" because we love to serve it with a big fat grilled filet after a football game, but it would also be great for Thanksgiving this week.

This might be our all-time favorite potato casserole.  It is SO creamy and delicious.  This casserole is not diet food by any means.  It has cream of chicken and mushroom soup, sour cream and butter!  I do use 98% fat free soup and light sour cream - every little bit helps!  Since there are only two of us, I usually divide the mixture between three 8-inch foil pans and freeze two for later.  It makes for a super quick side dish later!

Creamy Potato Casserole
(Printable Recipe)

1 (28-32oz) bag frozen shredded hash brown potatoes
1 can cream of chicken soup
1 can cream of mushroom soup
16 oz sour cream
1 tsp pepper
1/2 cup butter, melted
2 cups corn flakes, crushed
1/4 cup butter, cubed

Preheat oven to 375.

Mix all ingredients, except corn flakes, and spread into a lightly greased 9x13 pan.  Top with crushed cornflakes and dot with cubed butter.  Bake uncovered for 45 minutes.

*I mix the potato casserole together and divide it between three 8-inch disposable foil pans and put two unbaked casseroles in the freezer for later.  I don't put the corn flakes on the casserole until I am ready to bake it.  On the day I bake the potatoes, I let the casserole thaw in the refrigerator all day or let it sit out on the counter for about an hour before baking.*

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  1. I like the idea of dividing it and having them later.

    They look delicious.

    Happy Thanksgiving.

  2. Sounds really good Steph and may come in handy on this important football weekend in Alabama.

  3. Out in Utah, we call 'em Funeral Potatoes. Serve them every time someone dies. It's always a little creepy feeling to get gastronomically excited whenever I start putting on a tie.

  4. Love this! Creamy, crispy, and delicious.

  5. Oh my gosh, YUM! How do you stay so thin? Since I found you, you are getting me fat!!
    Hugs! Barb

  6. We call them party potatoes and I love them so much that I look for any legitamate reason to make them. Such as my daughters Christmas potluck at Preschool. Even if the kids don't like them, the adults will.

  7. Hi! I am a fairly new cook so I have a question that might sound kinda dumb to you! When you freeze them do you just cover it with tin foil or do you cover them a special way so they don't get frost bite? Also, how long can they be in the freezer before going bad??

  8. Jen - I cover the potatoes with Saran wrap - press it on the potatoes - and then cover the pan with foil. They will keep several months with no frost bite

  9. Steph I tried to pin this and it says "sorry, their is no image". Just thought you might want to know. I love all your recipes.

  10. Moy - I just tried to pin it and it let me. It must have been a glitch from Pinterest.

  11. Hi, I have a question. In the ingredients listing it says melted butter, but in the directions it says dot with cubed butter? Can you clarify? Thanks!

  12. Lisa - either way will work. If I am lazy, I just dot the butter on the cornflakes. If I am not lazy, I'll melt the butter and combine it with the cornflakes.

  13. This is the basic recipe I have been using but the last few times I have replaced one on the soups with cheddar cheese soup. It just gives it a more cheesy flavor. If I have any precooked bacon or sliced scallions laying around, I have also thrown them in!

  14. We make these and have started putting French-fried onions on top instead of corn flakes because my dad is allergic to corn. I think they're even better with the onions!

  15. Connie - what a great idea. I have a pan in the freezer. I am going to top it with the fried onions. Thanks!!

  16. Stephanie you said you did in 3 8x8 pans but then u say 9x13 is the cooking shorter in the 8x8 pans boy when your a new cook like me i can really think of some crazy ?s to ask you hope you dont mind. I get you on my email could you email me as i just know i will never relocate this site.

  17. mkkiki - I cook them about the same time. The smaller pans take about 30-35 minutes. I usually bake them frozen for 45 minutes.

  18. ty Stephanie and may i comment on this is the first time i have seen a picture of you and you are beautiful. And your recipes are so delish i follow you on plain chicken all the time.

  19. Hi Steph! I'm making this creamy potato casserole as a side for dinner tonight. I can't wait to try it as I'm on a quest to find the perfect casserole like this one that is to the liking of all my family members! (*sigh*) Several years ago I was given a similar recipe from an elderly lady at church that I'd like to share with you. You may already know of it, but if not...give it a try...it's yummy! :)

    Miss Jena's Potluck Hash Browns
    32 oz. pkg. frozen shredded hash brown potatoes, thawed
    10¾ oz. can condensed cream of chicken soup, undiluted
    16 oz. cont. French onion dip
    8 oz. pkg. shredded cheddar cheese
    2 c. corn flakes, crushed
    1 stk. unsalted butter, melted
    Preheat oven 350°; spray 9" x 13" baking dish.
    In bowl, combine first 4 ingredients; mix well; pour and spread evenly into prepared dish.
    In same bowl, combine corn flakes and melted butter; mix well; sprinkle on top of potato mixture.
    Bake 1 hr.

    Thanks for the creamy potato casserole recipe! :)

    1. I'm going to try this on Friday night. I LOVE french onion dip. I'm excited. Thanks for sharing!

    2. You're very welcome! I hope you like it! :)

    3. Hi Steph! I just wanted to let you know this was a HUGE hit with ALL my family members! :) It will now be my go-to! The only things I did differently was I thawed my potatoes (I use the O'Brien for more flavor) and cooked them for a bit in the microwave because my husband has an aversion to "crunchy" potatoes. This really softens them up. I also didn't put in the stick of melted butter because when I've done this before it's always turned out really "greasy" on me. Instead I just mixed in about 1 c. of shredded cheese. It was absolutely awesome. I think next time I'm going to try combing this recipe and Miss Jena's and see how that comes out! Like you, I LOVE French onion dip! Thanks again for the recipe and I hope you have a wonderful Easter! :)

    4. combing = combining DUH! :) *LOL*

    5. Hi Stephanie! Did you ever try the French onion dip? I just thought about it because I'm making your creamy potato casserole for Mother's Day today! :)

    6. Pam - I did and it was wonderful!!! Posting it on the blog soon! It is our new favorite.

  20. I make this all the time with frosted flakes instead of cornflakes. Mix frosted flaked with melted butter then put on top and bake. The frosted flakes make this dish to die for!


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