Cheesy Potato Casserole

“Very easy and yummy. I used 2 pounds of fresh diced potatoes and increased the cooking time by about 10 minutes and it was perfect!I substituted cream of celery soup for the cream of mushroom and it was delicious. I also doubled the onions and I used margarine instead of butter. My only comment is the casserole was quite oily – maybe that was because I used margarine. I think you could sugnificantly cut back on the margarine (maybe even eliminate it altogether) because the soup and sour cream mixture provides plenty of moisture. I also topped the casserole with another small handful of cheese when there was about 10 minutes of cooking time left. Bottom line – a big time hit at my house! Rich, creamy and cheesy!”

“Yummy potatoes, in a great cheesy sauce! I used fresh diced potatoes. Added a t garlic powder. I cut the butter to 1/4 cup and raised the onions to 1/2 cup. This is a very good side for most any dinner! The cream of chicken soup gives this a very good flavor. Thanks, Tara for a keeper!!”

“I thought this was a good recipe. We left out the onion because we don’t like onions. We always substitute with onion powder or dried minced onions… It needed some salting at the table, but it was a crowd pleaser!”

“Had some for breakfast this morning, cold – right out of the frig. I had to leave out the onions because my son is here visiting this week. I used half the butter and substituted cheddar cheese soup. I couldn’t resist using the rest of a 2 cup bag of cheese to sprinkle on top. A delightful any easy way to dress up ye olde potatoes!”

“I lost my original recipe for this great casserole, and this is the closest to it. I do have a couple of changes to add that you might like. First, I double everything to make a bigger batch (trust me, it’ll get eaten!). Second, I don’t put butter IN the casserole. I melt a stick of butter and mix it with a sleeve of Ritz crackers crushed, and that goes on the top of the casserole for a delicious crunchy topping that you can’t WAIT to get to! Third, I use cream of mushroom soup instead of cream of chicken. Fourth, I don’t thaw the potatoes. Just mix it all together and toss it in the oven. It WILL bake about 2 hours, give or take 10-15 minutes, depending on your oven.This is a WONDERFUL dish that will make your house smell INCREDIBLE as it bakes. You’ll be so anxious to eat this casserole, you won’t believe it!!Enjoy!!”

“I couldn’t get over how tasty this easy recipe was! I omitted the onions, and my bag of hash browns is 750g — other than that, I followed this recipe exactly. After an hour in the oven, it was perfect: tender, tasty, and cheesy. I thought it might stick to the pan, but it didn’t. It may technically serve 8, but my two guys polished off half of it! This recipe is a definite keeper!”

“This was a very rich,cheesy,creamy side dish.It was absolutely delicious and very easy to make.I will make this one again and again.Thanks Tara!!! “

“This is one of my favorites.”

“VERY good! I read through all the reviews and made the following changes: 1.) No butter, except to coat the pan, 2.) Used cheese soup and potatoes o’brien instead, 3.) Added 1/2 t seasoned salt and 1/4 t garlic powder, 4.) DOUBLED the shredded cheese, 5.) And added 1/4 t black pepper (all for a single recipe). I also doubled it, but I cooked it much longer than required. I think it was in the oven for 3.5 hours. I covered it for half that time, uncovered and stirred, then topped with more cheese and continued baking. The double batch was completely eaten at a holiday party. This is SO stinking good! I’m baking it right now again for a potluck!”

“I have made this several times now and love it!I use tator tots, partially defrosted and cut in half.Other than that, I follow the recipe.Delicious side to any meal!”

“this is so very good. i followed the recipe to the t the first few times i made it and it was fantastic. i love fresh rosemary in potato salad and added 1/2 teaspoon the last time i had it and it made it even better.any casserole left doesn’t last long in the fridge.thanks so much for posting it.”

“I do a rendition of this… with 1/2 c. butter, then I add 4 oz of cream cheese and 4 oz of cream cheese with chive and onions… and throw in a 1/2 c. of sour cream to get the texture I like…and I add about 1/4 c. sweet onions and top it with Ruffles plain potato chip crumbs. I only use the frozen hashbrowns for this recipe… and I avoid canned soup like the plague :)”

“I’ve made this several times… love it!I actually like to add a cup or so of the fried onions instead of the chopped onions.Although, if I use fresh onions I always saute in the butter first.I do cut the butter down to 1/4 cup, works great!”

“great recipe…all 22 people loved it.I would not cut back on the butter… but you have to use real butter..not margarine.The butter makes it holiday awesome!”

“Yummy recipe.This dish is easy to make and quick.I used it as a main dish by adding diced ham to this.My family loved it.I did add some crushed cornflakes mixed with butter the last 15 minutes ofbaking.This casserole is rich and creamy.Thank you for sharing this yummy recipe with us.”

“I diced up fresh potatoes instead of using frozen hash browns.I added less butter than the recipe called for and still had a floating layer of melted butter on top that I had to mop up with a paper towel.Next time I’ll skip the butter all together.Also added a splash of heavy cream.To make it a main dish, I added 3/4 pound turkey kielbasa that I diced and mixed in before baking.BTW, it took 90 minutes to cook fully.”

“Wonderful!Easy, cheesy, creamy — what more could you ask for in a dish?!I used recipe #278160 for the canned soup and I also added in some chopped turkey (leftover from Easter).Next time, I think I’ll throw in some minced garlic, too.I ate mine with a bit of salsa alongside; delish!”

“Family favorite.Picky 7yr old had no complaints…. LOVED it. added bacon bits.Bit hit.”

“SO GOOD. My husband cannot stop eating this! I followed the recipe almost exactly except that I added more cheese and sprinkled the top with breadcrumbs. It took a bit longer in my oven (about an hour and 45 minutes), but I am going to attribute that to the high altitude. Seriously SO YUMMY. This one is definitely a keeper.”

“I followed the directions exactly and was pleased with the flavors since it was so easy. I had a ham in the oven, so I didn’t open it up and check for doneness until the hour was up. I think it was a bit overdone, because it wasn’t as moist as I’d hoped. I expect it will be better when I add milk to re-heat the leftovers. I’ll definitly make this again.”