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Potato Casserole

From the kitchen of Carol Banta


  • 1 can cream of chicken soup
  • 1 16oz french onion dip
  • 2 cups shredded sharp cheddar cheese
  • 1 2lb package frozen hash browns
  • 1/2 stick butter
  • 1/2 cup corn flakes crushed


  • Mix together the soup, dip, and cheese.
  • Add the thawed frozen hash browns and miz well.
  • Coat a 9 x 13 casserole pan with cooking spray.
  • Spread potato mixture evenly in pan.
  • Top with corn flakes.
  • Drizzle with melted butter.
  • Bake at 350 degrees for 1 hour.


The potatoes do not need to be thawed if you are in a hurry, but add another 15 minutes to the cooking time. This casserole can be put together the night before and refrigerated until time to bake.