Creamy, Cheesy Potato Casserole

Total Time
Prep 15 mins
Cook 45 mins

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.

Ingredients Nutrition


  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.
Most Helpful

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!

Lady_J March 20, 2008