O’Brian’s Potato Casserole

An Easter staple here. I use the diced O’Brian potatoes with onions and peppers, delete the onion, add a can of cheddar cheese along with some shredded cheese, the cream of chicken soup,sour cream, salt, skip the first butter abut add a little milk instead, some fresh ground pepper. Instead of the potatoes on bottom, I mix all of these together very well. Top with a good amount of crushed club crackers and poke holes in this and add the melted butter. Oh, oil the sides of the pan too -easier clean up. If potaoes are frozen, cook for one hour instead. I like the texture of the diced potaoes better than the shredded ones.

Great. Usually have all ingredients on hand. Quick & easy

Great casserole! I used O’Brien potatoes and the cheddar and Gruyère cheeses that I had on hand. I sautéed the onion before adding. As I had no corn flakes, I topped the casserole with 6-8 Ritz crackers mixed with some crushed French’s crispy fried onions. I too, cut back on the butter. My family and friends loved it!

made this for Easter dinner. Everyone liked it, and it was really easy.

I made it just as directed except substituted cheddar, and everyone commented how much they liked it! Even saying “ keep that recipe”!!

I added a diced red bell pepper. Sooo god! Everyone loved!

I tried to follow the recipe, but my “Mom cooking-sense” kicked in. After serving this to a football crowd one Sunday, who have pretty much seen everything, they LOVED IT and wanted the recipe. I did use a 1/4 cup of margarine instead of butter and added 8ozs of cheddar and the remaining cheese used Mexican 4-Cheese. Then I read the reviews….. Turned out AWESOME!

This is a fantastic dish that my family fights over. I did not give it a 5 as I make this with my own potatoes. I boil them the night before than grate them next day or just make sure they are cold for easy grating. It really makes a huge difference from frozen if you have the time.

It’s always a hit at our family Sunday dinner.

Family gathering favorite!

Super easy and yummy! I ran out of sour cream so used plain yogurt to make up the difference. It was still delicious and moist. A potluck favourite. I prefer the cream of chicken soup to the cream of mushroom other recipes suggest.

I love these potatoes, and have made them for many years! I call them “crack” because I can eat them all in the matter of a couple of days as leftovers. I basically crave them! I couldnt find my original recipe, so All Recipes to the rescue, and I would like to offer a variation to anyone interested…(with no disrespect meant to the original!) 1) I significantly reduced the butter, only using 2 TBS total because I too found it to be too greasy. Here is what I do: I melt 2 TBS butter in the 9×13 pan before I put the potatoes in. This helps to crisp the bottom of the potatoes, and also it gets sucked up into it! I’ve also used an additional 2 TBS and drizzled over the top just before I put into the oven. Makes it extra flavorful and decadent, but not as greasy. 2) I use Ore-Ida Brand “Potatoes O’Brien” – chopped potatoes with chopped onion and green & red pepper already in it! So simple! No need to chop or add extra onion and the peppers make it pretty! If you dont like the peppers, then you can always use the plain potatoes like the original calls for. Plus, I think this style of potato makes it easier to serve! 3) I actually mix the potatoes with the soup/sour cream mixture BEFORE putting it into my buttered pan. I’ve tried to just put the mixture on top of the potatoes before baking, but I find the soup mixture doesn’t seep all the way down to the potatoes on the bottom, so they dont get all the flavor! I hope you enjoy this recipe as much as I have over t

Only thing I did different was not put the topping on. It’s a new family favorite. Thank you for sharing

Yummy!

I have been making this for many years and it is loved bye everyone would give it 10 star if I could I add chopped cooked bacon to it also very good

I’ve made this recipe at least a dozen times. It’s always a hit at a pot-luck and there are never any leftovers. The ONLY reason I’m rating this a 3 instead of a 5 is because of the addition of a 1/2 stick of butter. It’s not needed. The cheese and sour cream have enough butterfat for a rich flavor and texture. Try it without the added butter. I promise you’ll never miss it.

Recipe turned out awesome. I did cut back on the butter a little. But other than that, it was very good!

I remember my Grandma making this for picnics. I made this today for us. She’s 89 and eats like a bird these days. She ate a heaping helping and loved it. I didn’t have cornflakes so I used potato chips and it worked great. The sour cream makes this dish. I will make this again!!!

I made this and it was very good. The only thing I might adjust is lowering the amount of total butter used by a touch. Overall the family loved it, and it was easy to do!

I used green onions and I will definitely make it again, my family loved it!

This was super easy and very tasteful. Made this for our Easter brunch.