Comments on: Cheesy Potato Casserole

By: jenna

jenna — Wed, 07 Dec 2011 15:48:05 +0000

How many servings is this for….. I need for 16 so not sure to double or triple?

By: Christy

Christy — Thu, 12 Nov 2009 17:16:03 +0000

Found it, here ya go…

1 can Cream of Chicken soup
1 can Cheddar Cheese Soup
1/2 cup melted butter
1 bag frozen, shredded Hashbrowns, thawed
1 cup crushed Corn Flakes

In a large bowl mix together soup, butter and hashbrown potatoes. Pour mixture into a 13″ x 9″ greased baking dish. Sprinkle on the 1 cup of corn flake crumbs. Cover and bake at 350 degrees for 50 minutes. Uncover and bake for an additional 10 minutes or until lightly browned.

By: Christy

Christy — Thu, 12 Nov 2009 16:49:57 +0000

I can’t stand sour cream either, the smell alone makes me nauseous, but you really can’t taste it in the recipe.

However, I do have a second recipe that calls for cream of chicken and cheddar cheese soup. I’ll go look for it now.

By: Christina

Christina — Thu, 12 Nov 2009 13:36:49 +0000

So I’m wondering is there anything I could use/add instead of the sour cream?? I have a VERY VERY picky eater best friend that will NOT eat sour cream or anything that has it in it.

This sounds SO ‘licious and I just know she’d love it if only I could find something else as a substitute.

Just thought I’d ask (and no she doesn’t do cream cheese either).

Thanks!

By: MC

MC — Tue, 10 Nov 2009 01:47:32 +0000

I actually made this tonight and it was great! A really quick and delicious side that I could whipe up easily!

I had to create my own cream of chicken since I didn’t have any (cooking chicken broth and milk) and it still turned out great!