My grandma grew up on an Idaho potato farm, and her iconic potato casserole has always been the epitome of comfort food.

Every family has that one go-to casserole. Some swear by chicken, others rave about taco or dessert casseroles.

Known for her delicious cheesy potato casserole, my grandma, an Idaho potato farmer, had a knack for creating comforting dishes. She also made classic fall treats, like my favorite apple dessert.

Before school, grandma was busy on the farm—feeding chickens, harvesting crops, and working hard. When she wasn’t in the fields, she was in the kitchen, turning Idaho potatoes into masterpieces. Her cheesy potato casserole was one of her signature dishes.

How to Make My Grandma’s Legendary Potato Casserole

The recipe is incredibly easy: just four simple steps and fewer than 10 ingredients. Once you’ve prepared the potato mixture, simply place it in a 9x13-inch baking dish. Then, mix melted butter with cornflakes and spread it over the top. You can either soften the butter ahead of time or quickly melt it in the microwave.

Grandma always insisted on using Ore-Ida Hash Browns for this casserole. While I can’t speak for the brand, I do believe they make the dish even better.

What emerges from the oven is a golden, cheesy masterpiece. The hash browns are cooked to perfection, and each bite delivers a comforting burst of flavor.

Ingredients:

• 1 can cream of chicken soup (about 10.5 ounces)
• 2 cups sour cream
• ½ teaspoon salt
• ¼ Teaspoon black pepper
• 2 cups cheddar cheese, shredded
• ⅓ cup green onions, sliced
• 1 package ore ida country style hash browns
• 2 cups corn flakes cereal
• ¼ cup melted butter
• More salt and pepper to taste, if desired
  

Instructions:

1. Preheat your oven to 350°F (176°C).
2. In a large bowl, whisk together cream of chicken soup, sour cream, salt, and pepper. Mix in the cheese, green onions, and hash browns until everything is well combined. Transfer the mixture to a greased 9x13-inch baking dish.
3. In a separate bowl, combine the cornflakes and melted butter. Sprinkle the mixture evenly over the casserole.
4. Bake for 45 minutes, or until the casserole is hot and bubbly. Let it cool for about five minutes before serving. Top with extra green onions, if desired.

Grandma’s Famous Cheesy Hash Brown Casserole

We have two similar recipes on our website that resemble Grandma’s classic casserole. One of them comes from another family recipe passed down through generations.

You can’t go wrong with either of our cheesy hash brown casseroles—they make the perfect side for a crowd or a comforting breakfast or lunch.

All of our recipes feature cornflakes, a staple ingredient also found in funeral potatoes. Each one includes the essentials: sour cream, butter, cheese, and of course, plenty of hash browns.

• Grandma's Hash Brown Casserole
• Cheesy Hash brown Casserole
  

Tips and Tricks for the Ultimate Casserole

Our Dinogo community members are true casserole enthusiasts. Here’s what some of our top recipe reviewers have shared:

• “This is a household favorite. I prefer to use the chunkier country style hash browns (chunks a little bigger than a pea) because they don't get as slimy as the shredded type,” says reviewer Gwyndylan. “I like to thaw these chunkier potatoes in the oven until they are just warm, they cook perfectly even and hold the shape and texture better.”
• “This is a holiday favorite! I doubled the recipe and used 2 cups of cheddar cheese and 2 cups of grated parmesan cheese,” says reviewer Jillian. “I stuck with the cream of chicken soup as my grandma always had, but this recipe is so versatile that any cream soup will do, which is nice. Everyone loves the cornflake topping, but again it's a matter of preference. This does take an hour in the oven even with the thawed hash browns.”
• “Huge huge hit at Thanksgiving! I also added half a packet of powdered Ranch dressing, some garlic, cayenne, and some bacon pieces,” says reviewer jekku60. "The whole pan was gone in minutes!”

Editor's Note