Cheese Potato Casserole
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Cheese Potato Casserole is a family favorite at our house! A yummy potato side dish that is topped with cornflakes.
This recipe comes from my Aunt Karen, who is also a farmwife. She and my uncle live and work on the same Pennsylvania farm my mom grew up on. This recipe is a must at all of our family gatherings!
Cheese Potato Casserole
This recipe is similar to many potatoes side dishes I have seen except this recipe has you grate your own potatoes. I have used store bought hash browns in a pinch but it really is much better if you shred them yourself.
This recipe can be made ahead and kept in the refrigerator until ready to cook, perfect to make ahead for big meals or holidays.
You can also divide and freeze if desired.
How to Make Cheese Potato Casserole
- In a large bowl, mix together shredded cheese, cream of chicken soup and sour cream.
- Using a large holed grater, grate cooled potatoes into mixture.
- Spoon potato mixture into a 9 x 13 inch baking pan.
- Mix topping together and sprinkle over potato mixture.
- Bake at 350 degrees for 45 minutes.
More Side Dish Recipes
Slow Cooker Buttery Acorn Squash
Cheese Potato Casserole
Ingredients
- 5 lbs. russet potatoes peeled and boiled until tender
- 1 10.5 ounce can cream of chicken soup
- 2 cups sour cream
- 1 1/2 cups shredded mild cheddar cheese
Topping
- 1/4 cup butter melted
- 1 1/2 cups corn flakes crushed
Instructions
- In a large bowl, mix together shredded cheese, cream of chicken and sour cream.
- Using a large holed grater, grate cooled potatoes into mixture.
- Spoon potato mixture into a 9 x 13 inch baking dish.
- Mix the melted butter and corn flakes together.
- Sprinkle topping over potato mixture.
- Bake at 350 degrees for 45 minutes.
Notes
