No matter how much we pledge to do better this year at planning our holiday gatherings, life just happens to take over, and we spend the last few days running around like crazy! Now, it always turns out wonderful, but having a plan in place makes things run smoother.

Cheesy Potato Casserole

For every gathering, potatoes are a must.  This classic Cheesy Potato Casserole recipe fits in perfect at any holiday meal.  It falls into the “fix it and forget it” category – and don’t we all need some of those dishes on a busy day.  It only takes 5 minutes to prepare and is a great side dish for anyone to make.  If oven space is limited, you can even fix this in a crockpot and it will stay warm until the last scoop is taken.

 
 
Heat ingredients in a saucepan before adding to the potatoes

Cheesy Potato Casserole 

32 oz. bag of frozen potatoes (I prefer cubed but shredded works just as well)
¼ cup butter
1 can cream of chicken soup
1 can of cheddar soup
2 cups sour cream

1/3 cup onion, finely chopped
2 cups sharp cheddar cheese, shredded
1 teaspoon salt
1 teaspoon pepper

Topping:
1 cup crushed corn flakes
2 tablespoons melted butter

Place cornflakes in a bag and crush with your hands – no need for a rolling pin!

***To make the topping, mix crushed corn flakes with melted butter. Reserve for potato casserole topping.

If you would like to use fresh potatoes you would just wash, boil, cool, peel then shred the potatoes. If there is no time for that, as in most cases during the holidays, then thaw a bag of frozen potatoes – they work just fine. Place in a large bowl and set aside.

In a medium-saucepan mix and heat the butter, soup, sour cream, onion, salt and pepper.

Bake at 350 for 40 minutes

Cook until butter is melted and sauce is smooth. Remove from the heat and stir in the cheese. The cheese does not have to be completely melted. Stir 2/3 of the mixture into the shredded potatoes and mix until potatoes are coated. Pour into a greased 9 x 13-inch baking dish. Spread with remaining sauce. Sprinkle with corn flake topping. Bake at 350 degrees for 40 minutes uncovered.

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Enjoy!!!

Mary and Jim




Cheesy Potato Casserole
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Ingredients
  1. 32 oz. bag of frozen potatoes (I prefer cubed but shredded works just as well)
  2. ¼ cup butter
  3. 1 can cream of chicken soup
  4. 1 can of cheddar soup
  5. 2 cups sour cream
  6. 1/3 cup onion, finely chopped
  7. 2 cups sharp cheddar cheese, shredded
  8. 1 teaspoon salt
  9. 1 teaspoon pepper
Topping
  1. 1 cup crushed corn flakes
  2. 2 tablespoons melted butter
Instructions
  1. Place cornflakes in a bag and crush with your hands - no need for a rolling pin!
  2. To make the topping, mix crushed corn flakes with melted butter. Reserve for potato casserole topping.
  3. If you would like to use fresh potatoes you would just wash, boil, cool, peel then shred the potatoes. If there is no time for that, as in most cases during the holidays, then thaw a bag of frozen potatoes - they work just fine. Place in a large bowl and set aside.
  4. In a medium-saucepan mix and heat the butter, soup, sour cream, onion, salt and pepper.
  5. Bake at 350 for 40 minutes
  6. Cook until butter is melted and sauce is smooth. Remove from the heat and stir in the cheese. The cheese does not have to be completely melted.
  7. Stir 2/3 of the mixture into the shredded potatoes and mix until potatoes are coated. Pour into a greased 9 x 13-inch baking dish. Spread with remaining sauce.
  8. Sprinkle with corn flake topping.
  9. Bake at 350 degrees for 40 minutes uncovered.
Notes
  1. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

One thought on “Quick and Easy – Cheesy Potato Casserole Recipe

  • March 25, 2015 at 11:55 am
    Permalink

    can you make this a couple days in advance?

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