potatoes o’brien casserole recipe

Written ByJenny Smyth Posted on
potatoes o'brien casserole recipe
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The Best potatoes o’brien casserole recipe

I’m so excited to share with you my family’s favorite potatoes o’brien casserole recipe. This dish has been a staple in our household for years, and it’s always a hit at family gatherings and potlucks. The best part?

It’s incredibly easy to make and can be prepared ahead of time, making it perfect for busy weeknights or special occasions. I love how the crispy, golden-brown potatoes on top give way to a fluffy, savory interior – it’s truly a delight to eat. My kids devour this dish in seconds, and my husband always asks for seconds (and sometimes even thirds!)

As for me, I appreciate the fact that this recipe is not only delicious but also packed with nutrients from the potatoes, onions, and cheese. Plus, it’s a great way to get my family eating more vegetables. The history of this dish is unclear, but I’ve heard it’s an American adaptation of a traditional Irish recipe.

Regardless of its origins, I’m so glad we discovered it! We make this casserole frequently, and it’s always a crowd-pleaser. One of my friends even asked for the recipe after trying it at a party – that’s how good it is!

So go ahead and give it a try – your family will thank you (and so will your taste buds). Now, let me tell you all about how to make this incredible dish…

Potatoes O'Brien Casserole

Potatoes O’Brien Casserole

4.6 from 1633 votes

This hearty casserole combines crispy potatoes with bell peppers and onions in a creamy, cheesy sauce. It is a perfect side dish for breakfast, brunch, or dinner.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Casserole

4 cups frozen shredded hash brown potatoes, thawed
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium yellow onion, diced
2 cups shredded cheddar cheese
1 cup sour cream
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

For the Topping

1 cup crushed cornflakes cereal
2 tablespoons unsalted butter, melted

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×13 inch baking dish with butter or nonstick spray.
3In a medium skillet over medium heat, cook the diced green and red bell peppers and onion for 5 to 7 minutes until softened and lightly browned.
4Stir occasionally to prevent burning.
5In a large mixing bowl, combine the thawed hash browns, cooked peppers and onions, 1 1/2 cups of shredded cheddar cheese, sour cream, cream of chicken soup, 1/2 cup melted butter, salt, black pepper, and garlic powder.
6Stir well until all ingredients are evenly mixed.
7Transfer the mixture to the prepared baking dish and spread it into an even layer.
8Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
9In a small bowl, combine the crushed cornflakes and 2 tablespoons melted butter.
10Stir until the cereal is coated, then sprinkle the mixture evenly over the cheese layer.
11Bake the casserole uncovered for 35 to 40 minutes until the top is golden brown and the edges are bubbly.
12Let it rest for 5 minutes before serving.

🔧Equipment

Large mixing bowl
9×13 inch baking dish
Medium skillet
Small bowl
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 60mg🧂Sodium: 750mg🌾Total Carbs: 24g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 10g

📝Notes

For a lighter version, use reduced-fat sour cream, low-fat cream of chicken soup, and reduced-fat cheddar cheese. You can also add cooked crumbled bacon or diced ham for extra protein.

Watch Video Of How Potatoes O’Brien Casserole Works

To store leftovers, let the casserole cool completely, then cover the dish with foil or transfer portions to an airtight container. It will keep in the refrigerator for up to 4 days.

For reheating, I like to use the oven at 350 degrees for about 15 minutes to bring back the crispy top, but the microwave works in a pinch if you are short on time. You can also reheat individual servings in an air fryer at 350 degrees for 5 to 7 minutes for a nice crunchy edge.

This casserole is always a good idea for any occasion because it is simple to make, feeds a crowd, and pairs well with so many main dishes. It works beautifully for family gatherings, potlucks, or holiday brunches.

I often serve it alongside scrambled eggs and fresh fruit for breakfast, or with roasted chicken and a green salad for dinner. It is one of those recipes that feels special without a lot of fuss, and my family asks for it again and again.

❓ Frequently Asked Questions About Potatoes O’Brien Casserole

1. Can I use fresh potatoes instead of frozen hash browns?

Yes, you can use fresh potatoes. Shred about 4 cups of raw potatoes, then rinse them well and squeeze out as much moisture as possible with a clean towel. You do not need to thaw them first, but make sure they are dry so the casserole is not watery.

2. How do I make this casserole ahead of time?

You can assemble the casserole completely, cover it, and refrigerate it for up to 24 hours before baking. When ready to bake, add about 10 to 15 extra minutes to the cooking time since it starts cold. Let it sit at room temperature for 20 minutes before baking for more even cooking.

3. Can I freeze potatoes O’Brien casserole?

Yes, this casserole freezes well. Bake it first, let it cool completely, then wrap it tightly in foil and place it in a freezer bag. It will keep for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a 350 degree oven until heated through, about 20 minutes.

4. What can I substitute for cream of mushroom soup?

You can use cream of chicken soup, cream of celery soup, or a homemade white sauce made with butter, flour, and milk. For a lighter option, use plain Greek yogurt mixed with a little milk and a tablespoon of flour to thicken.

5. Can I add meat to this casserole?

Absolutely. Cooked and crumbled bacon, diced ham, or cooked breakfast sausage are all great additions. Stir them in with the potatoes before baking. About 1 cup of cooked meat is enough for extra flavor and protein.

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