This baked banana pudding is fantastic, especially if you enjoy banana cream pie. In addition to the fact that there is no pie crust to fuss with, I believe the vanilla wafer cookies go even better with the fruit and custardy pudding. Make sure you purchase the bananas a week in advance because we want them to have the same texture as the custard-dipped cookies. Nothing else about this straightforward Southern classic can go wrong.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
Ingredients
- 1 (30 ounce) package frozen hash brown potatoes
- 2 cups shredded Cheddar cheese
- 1 (16 ounce) container sour cream
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup butter, divided
- 1 onion, chopped
- 3 cups crushed corn flakes
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9×13-inch baking dish.
- Pour hash browns into the prepared dish; set aside. Combine cheese, sour cream, and condensed soup in a large bowl; set aside.
- Melt 1/2 cup butter in a large skillet over medium heat; sauté onion in hot butter for 5 minutes. Add to cheese mixture and mix until combined. Spread over hash browns in the dish. Sprinkle with cornflakes.
- Melt remaining 1/2 cup butter in the skillet over medium heat and pour over cornflakes.
- Bake in the preheated oven for 1 hour.
Nutrition Facts
| Calories | 400 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 21 g |
| Sodium | 483 mg |
| Sugars | 2 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Love this! Goes with any entree.
This is by far, the best potato casserole I’ve ever tasted. It made so much for just 2 people so I shared with neighbors and even their very picky 9 year old loved it! I’m making it again today for just two!!! My only question is can you prepare it earlier in the day and cook later.
Made this last night – really tasty. I subbed crushed ritz crackers for the cornflakes. I didn’t have corn flakes, the crackers were great, used half the butter.
Did not spread cornflakes and then drizzle melted butter, but rather tossed cornflakes with melted butter in a large bowl. That way, flakes were evenly coated with butter, with no dry spots. Also, used potatoes O’Brien instead of hash browns.
I have been making this recipe for years. but I use 2 cans of cream of potato soup.
I did not make this recipe yet but would love to try it. The video shows two different kinds of potatoes (White cubed then the Hashbrown). No where in the written recipe does it mention the frozen white cubed potatoes. HELP!!!!!
I love this recipe! One small change I’ve made is on the topping… I substitute French’s Fried Onions for the cornflakes coarsely chopped)
I did exactly as the recipe said. It was excellent as far as taste, I got rave reviews and was told not to loose this recipe. It was YUMMY. I will make it again but I will cut the recipe in half for a family of 5. Or I just froze the other half for when I need a quick side dish.
My mom made a similar casserole growing up with these changes and it was always a family favorite! **INGREDIENT MODIFICATIONS: -Use 1.5-2 cans of cream of chicken & mushroom. -Use sweet yellow onion. -Use Frosted Flakes instead of normal flakes. -Add about a cup more of cheese. -Use Ore Ida frozen shredded hash browns (making sure you defrost the hash browns first). **RECIPE MODIFICATIONS: After you sauté the onions, let them cool down a bit then mix it in with the cheese, sour cream, soups, defrosted hash browns and about a handful or two of crushed Frosted Flakes until all is mixed in well together. Add pepper to taste (you can add salt but the soups are salty enough for me/based off personal preference). Spread evenly in casserole dish, then add the remaining 3 cups of crushed Frosted Flakes to top of casserole (or more as long as the entire casserole is covered without being caked on with flakes), poke holes with one *clean & washed* finger in checkerboard pattern all over top of casserole about half way into it then drizzle remaining melted butter all over top of casserole making sure to get the edges and corners as well as the rest of the casserole. Bake at 350 for an hour or until sides are bubbling in dish and Frosted Flakes are a nice golden brown color. Once done, let rest out of the oven for a few minutes then ENJOY! 🙂
Absolutely delicious. I’m high altitude so I lowered the temp to 375 for one hour. Perfection. Added johnsonville beddar with cheddar sausages before I added bread crumbs on top for more cheese flavor. Definitely recommend
I have made this Many, Many times. The family expects me to bring this to every family party. One of the family members is a great chef and owns his own restaurant. There is never any left.
This turned out really good, I used dices of ham and no onion and I used fresh potatoes instead of frozen.
Wouldn’t change a thing and it’s perfect. HOWEVER, I did do a couple of things different just for ease and taste. Instead of an onion, I thawed a bag of onions and red/green peppers mix, then diced them and put that in. It was just easier and I like the addition of peppers. I also used cream of onion soup instead of mushroom, because mushrooms=yuck (to me). Freshly grated cheese is always better and I put in an extra cup of cheese per recipe. I tripled the recipe and spread evenly into two deep dish disposable pans (was for a party). Ended up not even dipping into the second one because we had too much food to begin with. So I wrapped the second one (after it cooled) in aluminum and plastic wrapped and froze it. A week later I thawed it on the counter for a full day, then baked it for and hour. Added some fresh corn flake/butter topping on it and baked for another 15 minutes. It was even better than the first go around but was a big hit at both events! This would make a great “funeral casserole”. Meaning, can be frozen for a while and brought out or gifted at a later date. Ideally you wouldn’t put the corn flake topping on before freezing. Tip: Always add some garlic powder to corn flake or cracker toppings for an added zip. People always compliment the topping and ask what’s different.
This Best thing I eat in a Long is so good !
Actually, my family has made this by memory for years. Sometimes on a double batch I use 1 hash brown regular and 1 hash brown O’Brian. You can also add two creamed soups of various kinds… I still use onion and all ingredients. I use 1 stick of butter regardless of 1 batch or double. I crunch the cornflakes and add the extra butter to them prior to spreading on top. Leftovers are better than the first time around. Sometimes the original is good, sometimes we mix it up. Family favorite, and a treat.
I made some some change I replaced the mushrooms cream with a béchamel sauce
Not my fav…. it was kind of blah and mushy.
I am very pleased with this recipe . I did not add the sour cream or mushroom and I used fresh potatoes and did not add corn flakes all and all great recipe
This was so so good! The corn flakes add the crunch that puts it over the top. I used the Ore Ida O’Brien Potatoes but still put onion sauted in butter. I also added cheese to the corn flakes and I accidentally forgot to pour the melted butter over the corn flakes. I still turned out great! Will definitely make again!
Great recipe. I had two ears of fresh corn (uncooked) so i cut the corn from them and used in place of the canned corn. I also added one egg (thought I remembered this when I made it years ago) and (before the last 10 minutes of baking) sprinkled the top with shredded Colby Jack cheese. Baked until golden brown. Dee-licious!
This was an easy recipe that was tasty. My Daughter requests, “The one with corn flakes” on top.