Cheesy Potato Casserole


  • 32 oz. bag of frozen potatoes I prefer cubed but shredded works just as well
  • ΒΌ 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


  • 1 cup crushed corn flakes
  • 2 tablespoons melted butter


  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.

Recipe Notes

Recipe courtesy of Old World Garden Farms