Cappers Farmer

Potato Casserole Recipe

12 servings SERVINGS


  • 4 pounds unpared potatoes, cooked, drained, and cooled slightly
  • 11⁄2 cups shredded cheddar cheese
  • 1 cup diced onion
  • 1⁄4 cup plus 3 tablespoons butter, divided
  • 1 can (101⁄4 ounces) condensed cream of celery soup
  • 2 cups sour cream
  • 1⁄2 cup crushed cornflakes


  • Peel potatoes, then shred into a bowl. Add cheese, and set aside.
  • In a skillet over medium heat, saute onion in 1⁄4 cup butter until tender. Remove from heat. Stir in soup and sour cream, and blend well.
  • Pour soup mixture over potatoes and cheese in bowl, and mix to blend.
  • Turn mixture into a greased 9-by-13-inch baking dish. Cover with plastic wrap, and refrigerate overnight.
  • About 15 minutes before you’re ready to bake the potatoes, preheat oven to 350 F.
  • In a small microwave-safe bowl, melt remaining butter.
  • Sprinkle cornflakes over mixture in dish, and drizzle with melted butter.
  • Bake for 1 hour, or until casserole is bubbling and cornflakes are golden.
  • Published on Jun 7, 2018
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