Creamy Potato Casserole (aka Football Potatoes)

Creamy Potato Casserole

Creamy Potato Casserole – our favorite potato casserole! Frozen hash brown potatoes, chicken soup, mushroom soup, sour cream, top with crushed cornflakes. Great for a crowd/potluck. Freezes great for a quick side dish later!

Creamy Potato Casserole - our favorite potato casserole! Frozen hash brown potatoes, chicken soup, mushroom soup, sour cream, top with crushed cornflakes. Great for a crowd/potluck. Freezes great for a quick side dish later!

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 - our favorite potato casserole! Frozen hash brown potatoes, chicken soup, mushroom soup, sour cream, top with crushed cornflakes. Great for a crowd/potluck. Freezes great for a quick side dish later!
Creamy Potato Casserole - our favorite potato casserole! Frozen hash brown potatoes, chicken soup, mushroom soup, sour cream, top with crushed cornflakes. Great for a crowd/potluck. Freezes great for a quick side dish later!

Creamy Potato Casserole - our favorite potato casserole! Frozen hash brown potatoes, chicken soup, mushroom soup, sour cream, top with crushed cornflakes. Great for a crowd/potluck. Freezes great for a quick side dish later!

Yield: serves 10 to 12

Creamy Potato Casserole

prep time: 5 MINScook time: 45 MINStotal time: 50 mins
Creamy Potato Casserole – our favorite potato casserole! Frozen hash brown potatoes, chicken soup, mushroom soup, sour cream, top with crushed cornflakes. Great for a crowd/potluck. Freezes great for a quick side dish later!

ingredients:

  • 1 (28-32oz) bag frozen shredded hash brown potatoes
  • 1 (10.75-oz) can cream of chicken soup
  • 1 (10.75-oz) can cream of mushroom soup
  • 1 (16-oz) container sour cream
  • 1 tsp pepper
  • 1/2 cup butter, melted
  • 2 cups corn flakes, crushed
  • 1/4 cup butter, cubed

instructions:

  1. Preheat oven to 375ºF.
  2. Mix all ingredients, except corn flakes and cubed butter. Spread into a lightly greased 9×13 pan.  Top with crushed cornflakes and dot with cubed butter.
  3. Bake uncovered for 45 minutes.

notes

*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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Comments

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

  2. 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!

  3. 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!

  4. 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.

  5. 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!

  6. 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.

  7. 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

  8. 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??

  9. 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.

  10. 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.

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