Fabulous & Easy Potato Casserole Side Dish

"Just a few words before I post my recipe: This is one of the best recipe sites I've found on the web and I've looked at dozens over the past 16 years. When I posted my 1st recipe, Blue Mill Tavern Loosemeat Sandwiches, last March, I never expected the response it got (36 reviews!). It's extremely gratifying to know by just sharing a recipe I've been able to give joy to others. Thanks to all of you who have written me and those who've posted a review. It's heartening to know so many of you are trying new things. I've been cooking all my life-I live to cook and cook to live. I feel like I've found some kindred spirits here. Here's another family favorite via my SIL in northern Minnesota. It's been enjoyed by dozens of hungry eaters at my table. If you're looking for low-fat, low-carb, keep on looking cuz this isn't it. This is sinfully delicious, to be savored, not regretted. Consider yourselves forewarned:-) It goes especially well with BBQ ribs, baked ham, dutch oven chicken and is terrific with fresh fried walleyed pike but you try it with whatever you like. It also makes a large amount so it works well for a family gathering or a holiday meal. This dish will not only really please your husband, it will pass muster with the toughest mother-in-law:-) Bon Appetit!"
photo by siebs514 photo by siebs514
photo by siebs514
photo by Georgianna E. photo by Georgianna E.
photo by *Parsley* photo by *Parsley*
photo by Baby Kato photo by Baby Kato
Ready In:
1hr 30mins




  • Preheat oven 350 degrees.
  • Combine all ingredients and stir till well mixed.
  • Butter (or spray with Pam) a large casserole dish.
  • Pour mixture into dish.
  • Cover dish and bake for one hour.
  • Uncover and bake till top is golden brown approximately 20-25 minutes.
  • This dish reheats well either in the microwave or oven.

Questions & Replies

  1. Can this potato casserole be made ahead of time and froze for a couple days prior to serving?


  1. I made this a few months back, got the seal of approval from the entire family plus extended family! Thanks!
  2. I needed a side dish to bring for an office potluck. These potatoes brought rave reviews! They are super delicious. I will make them many times in the future. Thanks for sharing this wonderful recipe.
  3. I really enjoyed this. It was incredibly cheesy and creamy, so I will probably only make it in the future for special occasions or when I need a rich food fix. Thanks for the yummy recipe.
  4. This was excellent, but I used what I had. 2 boxes of dried hash browns (the kind that come in what looks like a 1 pint milk carton - 3 cups of potatoes/box), 1 can evaporated milk, 1/4 cup melted butter, 8 oz sliced medium cheddar, torn in little pieces, dried onion flakes, pepper. 11x7 glass pan, 350 degrees, covered with foil, 1 hour but stirred at 45 minutes to distribute the melted cheese chunks. Then 20 minutes uncovered, until brown on top. Everybody loved them.
  5. This got rave reviews at my work potluck. I mixed everything together the night before and stuck it in the fridge. Just popped it in the oven the next day. I added some extra cheese on the top at the end, but otherwise stuck to the recipe. Thanks!


Hello fellow gourmands and fellow foodies:-) I'm presently living in Bloomington, IN home of Indiana University of which I, my DH and one of my daughters are all alums. I also have twin girls who are second semester juniors at IU who will be graduating next year. I'm originally from Sioux City, Iowa but my family moved to northern Minnesota when I was about 7. I've always wanted to return to MN because I really detest the heat and humidity of this area but that's just not in the cards for me. At some point my husband and I hope to have a small cabin in the woods up there so we can go up in the summers and fish fish fish. In the winter we hope to retire to the west coast of southern Florida. My family has a home down there and I try to spend as much time there as I possibly can, usually with a fishing line in the water out on our dock:-) To say I like to fish is an understatement! LOL. I am addicted to it and I'd rather be fishing if I can't be in the kitchen cooking and baking!!! The fishing in Minnesota is excellent as well as in Florida whereas here in Indiana I am hard pressed to find a decent lake let alone catch any fish in one of them. I grew up in the restaurant business learning at a very early age that dirty dishes have to be washed by someone:-) All kidding aside, spending that time in the kitchen alongside my Grandmother Ang in her diner/cafe/tavern taught me what hard work is all about and it is there that I began to develop a good work ethic as well as a deep and abiding love for all things having to do with the preparation and presentation of food. I've also had some professional training as well and spent many years cooking in some fairly good restaurant kitchens. My DH and I grow all of our own fruit, vegetables and herbs and I put up somewhere between 500-800 jars of jam, jellies, salsas, sauces, vinegars, chutneys, vegetables, juices, pie fillings, fruit etc to help us eat really well thru every winter. I also give a lot of what I preserve away to family and friends. I am blessed to have a very generous brother who bags us a nice sized deer every fall and has it processed and my Mom, bless her heart, pays for it to be shipped to us here from MN. Now that's a really nice gift isn't it? We make venison and sausage from the deer meat as well as all kinds of marinated meat dishes, grill it, and we especially love to make venison stroganoff, stews and chili. It's wonderful to not have to buy so much at the grocery store too!! And the quality of fresh preserved foods can't be beat!
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