That's just a hashbrown casserole. There are dozens of recipes online, most very similar. Just pick the one you like best :-)

Chase, I know exactly what you're talking about. Yes, "Hash Brown Casserole" as gardengal posted. There are lots of versions of the recipe and lots of names. I've even seen them called "Funeral Potatoes." I got this recipe from my MIL years ago, and my family still enjoys them. I add shredded cheese on top instead of the corn flakes. For the hash browns, I buy "Simply Potatoes" that are in the refrigerated (not frozen) section at my market (photo attached below). You can shred your own but these work great IMO. Also, this is easy to double, if necessary. In that case, a 9x13 pan is good.

For Potatoes

1 package (18 oz.) shredded hash browns

1 can Cream of Chicken Soup

1/3 cup milk

1 cup sour cream

1 cup sharp grated Cheddar cheese

1/3 cup chopped green onion

Salt and pepper, to taste (I find it needs more than you think)

For Topping:

2 cups corn flakes

3 T. melted butter

Note: More grated cheese is another topping option.

Heat oven to 350. Grease a casserole dish (2 qts. is good). Combine all potato ingredients and mix well. Spread into casserole dish. Mix topping ingredients and sprinkle over potatoes (or top with grated cheese). Bake (uncovered) about 50 minutes until bubbling.

ETA - I've seen these at Target, too.

Thanks both of you. I don't recall the canned soup...but those recipes look right. Cloe, like the idea of the grated cheese on top.I've never seen those potatoes here but can't say I was looking!!!

Will send this off to DS .

Thanks again........

Hope your son finds something that fits his recollection of what you made! My thought just went right to my MIL's "potato casserole" when I read your question. :-)

The canned soup is just a quick and dirty--and salty--shortcut to a sauce velouté (roux and stock). Add extra salt and a dash of cream, milk or butter to your velouté, and no can. :)

Yes, a velouté sauce would work. Guess the OP's son will decide...quick/dirty or otherwise.

To be clear, I have no problem with quick and dirty and cans, and mentioned the velouté because Chase didn't remember the can and I thought the same kind of recipe might have been made without it. :) I just have stock and staples, so the old fashioned way is easier for me. :) The hard part is putting in enough of the salt salt that the recipe depends on.

Amanda makes something similar and just leaves the soup out, adds extra sour cream. The soup is seldom gluten free, so she can't have it. She will also use "real" potatoes instead of the hash browns if she doesn't have them, and just par-boils them then shreds or cubes them. She also makes them in the crockpot sometimes.

Here they are just called 'cheesy potatoes".

Annie

Annie, I know there are a zillion versions of them. I can understand the gluten free issue, for sure, and I wouldn't complain about extra sour cream! I've seen the "Cheesy Potatoes" name, too. My MIL just called it "Potato Casserole." The brand of potatoes she used were from "Reser's" and were also sold refrigerated vs. frozen. When I couldn't find them anymore I started using my own potatoes. Then one day I came across the potatoes in the photo I posted. They're always in the refrigerator section at the market next to the eggs. IDK...they're pretty good and a time-saver. This is the only dish I've ever used them for.

There is a recipe for a version like that in Best of Bridge cookbook. They call it Schwarties potatoes. One of my favourite recipe for,a,large group. Certainly not diet food.

I use those Simply Potatoes for latkes. Add a bit of baking powder or soda, eggs, onion

Chase, likely it is a potato kugel.

Best of Bridge!!! That is very likely where my SIL got the recipe. This was before online recipes were readily available so it had to be from a cookbook and B of B was hugely popular at the time.......I have the complete set..off to look

Sounds like my daughter's Swim team cheesy potatoes that she made for those kids who had just burned every last calorie reserve. swiming miles and miles.
Don't know the recipe....but I can ask her....contained frozen hashbrowns, sour cream butter....cheese, onions and I think some cream cheese....no calories at all....nope diet food all the way!!...Oh and the cheese was Velveeta I think!

Here is the version I use, which is in every southern church cookbook ever published (that’s hyperbole, folks!). I make it complete with canned soup, but I do not use the cornflakes. I think they taste weird on the casserole.

Here we call it funeral potatoes -- but yes, it's a cheesy hash brown casserole.

Chase, I'm not sure how large your son's gathering will be, but I remember tripling the recipe I posted. FWIW, for three bags of the potatoes, I just added two cans of the soup and some extra milk. Pretty sure I didn't triple the sour cream, either. Probably just used a generous 2 cups. No matter what recipe is used for this, it's easy to tweak. Like other starches, the potatoes need plenty of seasoning...even with salt from the canned soup. I usually add some Lawry's Seasoned Salt.

Thanks Chloe, I' ll let him know not to literally triple or quadruple it......he is expecting 50 adults and a ton of kids.

Oh...wow...that could mean A LOT of potato casserole! ;-)

I think I may have heard of "Best of Bridge" in passing, but I'm utterly unfamiliar with the book(s). Did you get a chance to see if it was there? I'm all agog!