Grandma Rose's Recipes
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Sides & Vegetables

Corn Flake Pantry Potatoes

From Rose's kitchen

A church-basement classic. Hash browns baked with cream of chicken soup, sour cream, Velveeta, and a crushed corn flake topping.

1 hr 15 min total 15 min prep 1 hr in the oven One 2 qt baking dish
Potluck Holiday Sunday Supper

as written in Rose's hand

Every family in this part of Ohio has a version of this potato casserole, and every one of them argues that theirs is the right one. Rose's version uses Velveeta so the whole thing melts into a soft, mild filling under a crunchy corn flake top.

The hash browns need to be thawed before they go in the pan or the casserole will turn watery. Pull them out of the freezer the night before and let them sit in the icebox.

Ingredients

Scale the recipe

Makes One 2 qt baking dish at full size

×1

Tap the boxes to check ingredients off as you go.

Casserole

Topping

How to make it

  1. Heat the oven to 350°F. Grease a 2 qt baking dish.
  2. Put the thawed hash browns in the greased dish and spread them even.
  3. In a bowl, mix the chopped onion, cream of chicken soup, sour cream, cubed Velveeta, and melted margarine together.
  4. Pour the mixture over the potatoes and stir to coat.
  5. Top with the crushed corn flakes.
  6. Bake at 350°F for one hour, until bubbling around the edges and golden on top.

You'll also find in the tin box

This one lives in the sides & vegetables drawer of the recipe box, right next to 7 Up Sheet Cake. If a cousin's coming over on short notice and you need a whole meal from Rose's kitchen, the recipe box is where to start.

Rose kept this recipe with the ones the family expected at potluck and holiday and sunday supper time, so it'll show up in those seasonal collections whenever you're planning ahead.

Cooking by what's already on your shelf? Every ingredient across every card sits in the ingredient index, so you can start from the pantry and work backward to the recipe.

Cakes

7 Up Sheet Cake

A tender yellow cake made with a can of 7 Up and topped with a hot pineapple coconut frosting poured over while the cake is still warm.

Cookies & Bars

Church-Supper Cream Cheese Bars

Grandma Rose's cream cheese bars. A yellow cake mix crust pressed flat, with a soft cream cheese and powdered sugar filling poured over the top.

Breads & Rolls

Cinnamon Walnut Zucchini Bread

A pair of tender zucchini loaves spiced with cinnamon and studded with nuts. Two 9x5 pans out of one bowl, from Rose's tin box.

Handwritten by Rose. Typed by the family. ← Back to sides & vegetables