Creamy, Cheesy Potato Casserole

VenomousKate's Note:

A friend of my mother's made this when I was younger. It was the BEST potato dish I'd ever had. Thirty years later - and lots of tinkering - I finally replicated it. Now my husband and kids are big fans, too. I hope your family enjoys this as much as we do.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 6 large potatoes
• ¼ cup butter
• 1 (10 ¾ ounce) can cream of chicken soup
• 1⁄3; cup green onion , chopped
• 1 pint sour cream
• 1 ½ cups shredded cheddar cheese
• 1 cup crushed corn flakes
• 2 tablespoons butter

Directions:

1. Preheat oven to 350.
2. Butter 2.5 quart casserole dish and set aside.
3. Bring 6 quarts of water to boil.
4. Peel the potatoes, rinse them, then slip them into the boiling water. Cook them until they are easily pierced with a fork (around 15 minutes). Drain, return to pot and immediately mash with hand-masher or beater.
5. While potatoes are cooking, melt 1/4 cup butter in a saucepan over medium heat. Once melted, stir in the can of soup. Remove the pan from heat.
6. Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar.
7. Stir this soup mixture into the mashed potatoes.
8. Pour it all into buttered 2.5 quart casserole.
9. Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes.
10. Bake 45 minutes at 350.
11. Sprinkle with reserved chopped green onions before serving.

Reviews

[Lady_J]

The expression from my normally cool and composed husband was priceless. He exclaimed it was "soooooo good!" So I guess I will be making this again!

[DenverDee]

Excellent!