Prep 20 mins
Cook 40 mins
A dear friend brought this dish to a gathering one day, and we were all begging for the recipe! This has become my "go to" recipe when I need a crowd pleaser. It is always the first to go!
- 5 large potatoes, peeled, diced and boiled
- 1 small onion, diced
- 2 slices fresh bread, broken into pieces, and crumbled with fingers
- 1⁄2 lb Velveeta cheese, diced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup butter or 1 cup margarine
- 3⁄4 cup milk
- 1 cup corn flakes, crushed
- Combine first 6 ingredients in an ungreased 9x13 inch casserole dish.
- Heat butter and milk together and pour over mixture in pan.
- Sprinkle top with cornflakes crumbs.
- Bake uncovered at 375 for 40-45 mins, or until lightly browned and bubbly.
Very rich..... lots of butter but very good.
Made two of these last night for a potluck. Quick, easy and delicious. I cooked the potatoes whole in the morning, and left the skin on so they wouldn't get brown. An hour before the potluck, I peeled and cubed the potatoes, put in pans, added chopped onion, cheese mixture, salt and pepper, and crushed cornflakes, popped in the oven for 40 minutes. It was still piping hot at the potluck and both pans were completely gone. It was a huge hit.<br/><br/>Update 6/30 -<br/><br/>I made this again today for 50 people. I didn't boil the potatoes, just because I misread the recipe this time. Anyway, cut the potatoes a little larger than I do for potato salad. Followed the rest of the recipe, except I doubled everything. It took longer to cook, about an hour and a half to get the potatoes done. <br/><br/>Everyone raved about the dish and asked for the recipe.
very good recipe no butter in mine used dried onion flakes cooked covered 350 for 40 minutes