Prep 30 mins
Cook 45 mins
My dad's side of the family used to make this for every christmas party, wedding shower or highschool graduation. I still make it when I'm home sick. It's easy and yummy. This is my altered version.
- 2 lbs regular baking potatoes
- 2 (10 1/2 ounce) cans cream of mushroom soup
- 1⁄4 cup whole milk
- 1 1⁄2 cups medium cheddar, shredded
- 1⁄2 teaspoon fresh ground pepper
- 3⁄4 cup chopped green onion top
- 1 cup corn flakes or 1 cup smashed potato chips
- Turn oven on to 350F.
- Peels and cut the potatoes into 1/2 inch thick cubes. Place in a large bowl of cold water until ready to drain and add to large pot of boiling water. Let cook for about 5 minutes. When you take a little cube out it should smoosh reluctantly when you push down on it with the back of a spoon. Drain immediately and rinse with cold water in a cullender.
- In another large bowl add your cream of mushroom soup, ground black pepper, chopped green onion tops, milk and cheddar. Mix until incorperated.
- Fold the cooked potatoes into the soup mixture with a spatula.
- Pour mixture into an 8x 12x baking dish. Sprinkle corn flakes or smashed potato chips on top.
- Bake for 45 minutes. If using corn flakes you might want to cover with tin foil for the first 25 minutes, and then uncover to let brown. Otherwise the flakes might get too brown and crunchy.
- My family always used frozen hashbrowns. The country style "homefries". I prefer to do my own. It takes a little longer to boil the potatoes, but at least I know my potatoes will be done baking in 45 minutes and not 2 1/2 hours. Tit for Tat really.
I love potatoes of just about any kind Angela, and these were just fantastic. Loved the flavor and the ease. I have never put potato chips on potatoes before, but it made for a nice topping. Thank you and congrats!!
Similar to the potato casserole recipe I usually use. Comfort food! PAC Spring '07