A Gardeners Forum Forums General Discussion Hobbies, Crafts and Creativity Our Favorite Recipes Company Potatoes

Company Potatoes
1/2 C Chopped Onion
1/4 C. Butter---(I sometimes use 1/2 cup)
1 Can Cream of Chicken Soup
1 Can Cream of Celery Soup
1 Cup (8 oz) sour cream
1 or 2 Cups Shredded Cheddar Cheese---I usually use 1 cup
2 LB (32oz) PKG frozen hash Browns--Not the shredded ones
----------------Optional Topping---------------------------------
1 C. Corn flakes--crushed--(I crush THEN measure)
3 or 4 TB Melted Butter

Preheat oven to 350*F and grease well (or spray with pam) a 9 x 13 inch baking dish.
melt Butter and add onion. saute over low heat, stirring often until onion is transparent. Using spatula place all contents of skillet into very large heat proof mixing bowl. Add Soups, sour cream, and cheese. Blend well. When all of these ingredients are well blended, add the hash browns, making sure they are all broken up and loose from one another. Mix well, coating all the potatoes.
Place evenly into the prepared 9 x 13 inch pan.--set aside--

Melt the topping butter and add it to the crushed corn flakes. Sprinkle these on top of the casserole.
Bake at 350*F for 45 to 60 minutes, or till bubbly and top will be lightly browned when done.

NOTES:
1) if you do not wish to use the cornflake topping, you may simply sprinkle the casserole with paprika for color.
2) if topping gets too brown and the time is not done or the sides are not bubbly yet, cover with aluminum foil the balance of the cooking time.
3) Another recipe says to add the cheese to the top of the casserole, as a topping, but I find it burns too easily, and is hard to serve.
4) Anotherrecipe also says, to cook the casserole for 1-1/2 hours at 325*F and to use plain-(dry)- crushed corn flakes as a topping.

Yummy!! Thanks Carol! I will definitely make these!!!

Carol, I do want to try these for my family as they sound so yummy, but I am uncertain about what type of hash browns you mean. The patties? Or the things that look like Tator Tots?

Merme

We have three basic choices of frozen hash browns in our stores here, Merme. The patties are one. Of the other two types some are shredded and some are cubed very small (1/3 inch or less). The cubed ones are the types she uses for her recipe. The O'brien types with a little green pepper and onion already in them work well for this, too.
I am also addicted to using the non-stick foil to line my pans these days. It saves so much clean up for most casserole or individual baking things like my chicken wings. My pans stay much prettier.

Thanks, Tina. I just wasn't certain!

Merme

That sounds so good, I must try this sometime this week. Thank you for sharing.

Carol Jean ~ we are going to make this for Memorial Day to go with our steaks. We plan to use O'Brien's potatoes with green peppers and onions, too.


Merme

Carol Jean ~ We made these yesterday and EVERYBODY raved about them, wanting the recipe -- even the guys! The kids ate them right up, too.

They were so easy to make!

Merme

I am so glad they were a hit Merme----

about the kids liking them---yes, even my girls like them--and they do not like many dishes that are 'mixtures'--somehow or another they got to be what I call--'purists'. They like simple 1 or 2 item dishes. But like I said they love the Company potatoes.