Mom's Cheesy Mashed Potato and Corn Casserole

Recipe by Sooz Cooks
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    medium potatoes (Idaho or Russet)
  • 34
    cup milk
  • 4
    tablespoons butter
  • 1
    teaspoon salt (for the water to cook the potatoes)
  • 2
    (15 1/4 ounce) cans corn, drained well
  • 2
    cups cheddar cheese, shredded (mild)
  • salt and pepper (to taste)
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Peel the potatoes and cut them into quarters.
  • Put the potatoes in a pan and just cover them with cold water. Add salt.
  • Bring to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork.
  • Mash potatoes with a potato masher or use an electric mixer on low. Don't try and get the potatoes to be lump free, as that is part of what makes them good.
  • Season potatoes with salt and pepper to taste.
  • Grease the bottom of a 9x13 pan.
  • Pour well drained corn into the pan (make sure the corn is REALLY well drained there will be too much liquid. I press on the corn with a clean kitchen towel or paper towels to sop up the extra liquid).
  • Cover the corn with the mashed potatoes.
  • Sprinkle the top of the mashed potatoes with cheese.
  • Bake for 20 minutes and serve with a serving spoon.
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