This Potato Casserole is a comfort food that really makes you feel good deep down inside. What can be better than creamy, cheesy, potatoes with sour cream, onions and a crunchy topping? The answer is very few things. This one is another family favorite that we have been making for years. Steve's mom gave me this recipe when Steve and I were first married; I thought it was a treasure when she gave it to me. It goes great with roast beef, chicken or any meat at all. It is also good for brunch, and goes wonderfully with bacon, eggs and biscuits. I often serve it for a crowd, and have even made it in a big roasting pan when we have fed a crowd of young people. Serve them up for Holidays and special meals, and you won't have anyone disappointed. Every element of this dish is important, sour cream, green onions, crunchy cornflakes… they are all key flavors and textures. I made up made up several of these as I was taking pictures for this post. One goes over to one of Eddie's friend Chance and his family, since Eddie will be staying with them over Easter holiday, and we will be catching up with Jon and Marie in Arizona), and another is for a neighbor, lastly, a small casserole will remain at our house. When I started, I didn't have my much needed cornflakes, so I used another good "crunchy factor" which is cracker crumbs. As I was finishing, Steve arrived home with my cornflakes, and I was able to top off one of the casseroles with the crumbled up cornflakes and butter. So you will see pictures of both. Out of all the years I have made this, most of the time I have used the cornflakes, and they really are a perfect topping.
Cook 6 medium to large potatoes in boiling water. When tender, drain and cool.
Grate the potatoes and place in a large mixing bowl. Note: I didn't peel mine, the little pieces become a part of the meal, and the large pieces of peeling are easy to removed after grating.
Put butter, cream of chicken soup, sour cream and green onion together in a large bowl.
Stir until well mixed.
Add to potato mixture and stir until evenly blended.
Spread evenly in a 9x13 prepared casserole pan.
Top with remaining cheese.
Sprinkle crushed cornflakes or cracker crumbs over the top.
Drizzle with butter.
Bake at 350 for 35- 45 minutes.
6 medium potatoes (or you can use approximately 10 cups pre made frozen hash browns if you want).
1 stick of butter
1 can cream of chicken soup (an organic version of this can be found in the health food store).
1 pint sour cream
3 cups shredded cheddar cheese
1/2 cup green onions, chopped
Salt and Pepper
2 cups crushed cornflakes (or cracker crumbs)
1/4 cup melted butter
- Cook Potatoes with skins on until tender.
- Allow to cool completely.
- Preheat oven to 350 degrees.
- Grate poatoes and put into a large bowl (I usually keep the skins on; most of the skins will be easy to remove at the end of grating each potato.) Note: you can use approximately 10 cups frozen hash browns if you don't want to cook and grate your own.
- Melt butter.
- Add cream of chicken soup, sour cream and green onions. Mix well.
- Add half of the cheese to the potatoes and mix lightly and gently together.
- Add the creamy mixture to the potato mixture.
- Spread mixture into a 9x13 inch casserole pan.
- Sprinkle lightly with salt and pepper.
- Top with remaining cheese
- Sprinkle with crushed cornflakes (I have used crushed cracker crumbs in a pinch and that is good as well; although there is a flavor and crunch that the cornflakes give that is very good.)
- Melt remaining 1/4 cup of butter.
- Drizzle butter over crushed cornflake crumbs.
- Bake for 35 - 45 minutes