The Potato Casserole has been around for years and years. I have it in an old church cookbook from the mid 1970s and for sure it wasn't new even then. "Be sure and try" is written under the title with good reason because this is so tasty. Dare I use the term "moreish"? Yes, that's what it is. It's salty, crunchy, creamy, cheesy and tangy all at the same time. I fell in love ♥ with The Potato Casserole the first time I tasted it so many years ago.
Similar recipes are well known all over North America by several names but we (the church ladies) just call it "The Potato Casserole" and everyone knows what the other one is talking about. The main ingredients are almost identical to the other casseroles but most of those recipes are made with some kind of frozen hash brown potatoes. This one differs in that fresh potatoes are used which gives it a slightly different flavour from its Hash Brown cousins. (I like Hash Brown Casserole as well.)
This casserole shows up at most church potlucks and also at family dinners. It's a good side dish to serve as everyone seems to like it and it makes a load of servings. If you're lucky enough to have left overs it also tastes great the next day. (I've been known it eat it for breakfast.)
I've made a few changes to the original recipe which calls for ½ cup melted butter in the main casserole and another ¼ cup butter in the crumb topping. I use only enough butter to cook the onions which is no more than 2 tablespoons and I only use another 2 tablespoons of butter in the crumb topping. Who needs ¾ cup of butter in a dish that contains sour cream and cheese?
Because The Potato Casserole is so rich in flavour and calories make sure you make this when there are family and friends to share with. They'll be happy they were invited and you'll be happy for the compliments on your meal.
The Potato Casserole
8 cups cooked potatoes, medium dice (cook in lightly salted water)
2 tablespoons butter (the original calls for ½ cup)
½ cup chopped onion, lightly cooked in the butter (I use about 1 cup of onions.☺)
2 cups grated cheddar cheese
1 can cream of mushroom soup, undiluted
2 cups sour cream (500 ml tub)
1 teaspoon salt or to taste
Pepper to taste
2 cups corn flakes, crushed into crumbs*
2 tablespoons butter, melted
Preheat oven to 350 degrees. Grease a casserole dish, large enough to hold 10-12 cups.
Lightly cook the onions in the first amount of butter. The onions should just start to soften. In a large bowl, combine together the diced cooked potatoes, cooked onions with butter, cheese, mushroom soup and sour cream Add the salt and pepper. You may want to taste the mixture before adding all the salt as cheese and mushroom soup are quite salty.
Pour the potato mixture into a greased casserole dish. I use a 9x13-inch dish. Mix together the crushed corn flakes and the second 2 tablespoons melted butter. Sprinkle the buttered crumbs over the potato mixture and bake uncovered at 350 degrees for 35 minutes or until bubbling.
Makes at least 15 good sized servings.
*If you want a thicker layer of crumbs use 2 cups of corn flake crumbs instead of 2 cups of corn flakes, crushed. You will need more butter if using more crumbs.
Cook the onions in the first amount of butter. Cook them until they start to soften.
Mix all the casserole ingredients together (but not the crumb topping) and place in a greased dish.
I like to sprinkle some of the cheese on top but that's not necessary. I like cheese.
Sprinkle the buttered corn flake crumbs evenly over the top of the potato mixture. I find the 2 cups of corn flakes crushed to be the perfect amount to give a nice even cover. Bake for 35 minutes at 350 degrees or until bubbling and the top is crunchy.
A lovely side dish at a family dinner of potluck.
Have a mouthful!
Crunchy, creamy, cheesy and tangy with sour cream.
What's not to like?