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Potato Casserole

November 26, 2015

I’m a purist when it comes to this potato casserole. I know many recipes add ham, bacon, diced peppers, or other cheeses. But I like the original recipe with just potatoes, cheddar, onions and soup. That way you can serve it for brunch with scrambled eggs, fresh fruit and Home-made Breakfast Sausage. Or serve it for dinner with Panko Pork Chops, Baked Chicken, or Roasted Garlic Lemon Broccoli. Many people have shared this recipe with me, but special thanks to Meg and my cousin Julie!

2 lbs. diced cooked potatoes, thawed if frozen
1/2 cup onion, diced
1 1/2 cup sour cream
1 can condensed cream of mushroom soup
2 cups sharp cheddar cheese, shredded
3 Tablespoons butter, melted and divided
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 1/2 cup cornflakes cereal, crushed


  • Pre heat oven to 350 degrees F.
  • Spray 9×13 glass baking dish with Pam cooking spray.
  • In a large bowl, whisk together sour cream, 1 Tablespoon melted butter and soup.
  • Stir in onions, potatoes, cheese and garlic powder.
  • Season with salt and pepper.
  • Scrape mixture into prepared baking dish.
  • In a separate bowl, stir together cornflake crumbs with 2 Tablespoons melted butter.
  • Sprinkle on top of potatoes in dish.
  • Cover with tin foil and bake 45 minutes.
  • Remove tin foil and continue baking 10 minutes.
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One Response to “ Potato Casserole ”

  1. Buffalo At Heart on December 21, 2010 at 1:13 am

    This is one of my favorite recipes. Mine is very similar and you’re right, there are many variations on this recipe out there. I have also made this and frozen it unbaked, then thaw and bake when ready to eat. Seems to come out just fine. Oh by the way, these potatoes are HUGELY popular in Utah and are often called “Funeral Potatoes” because they are present at every mormon funeral luncheon/dinner.

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