Potato Casserole Recipe

Make this delicious Potato Casserole recipe using shredded potatoes, cheddar cheese, sour cream, and cream of celery soup, topped with crispy cornflake crumbs.



Summer 2018

Cook Time: 1 hr.

Yield: 12 servings

With at least 12 servings, this dish works great for potlucks and gatherings.

Ingredients:

  • 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

Instructions:

  1. Peel potatoes, then shred into a bowl. Add cheese, and set aside.
  2. 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.
  3. Pour soup mixture over potatoes and cheese in bowl, and mix to blend.
  4. Turn mixture into a greased 9-by-13-inch baking dish. Cover with plastic wrap, and refrigerate overnight.
  5. About 15 minutes before you’re ready to bake the potatoes, preheat oven to 350 F.
  6. In a small microwave-safe bowl, melt remaining butter.
  7. Sprinkle cornflakes over mixture in dish, and drizzle with melted butter.
  8. Bake for 1 hour, or until casserole is bubbling and cornflakes are golden.