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Creamy Potato Casserole Recipe

This comforting casserole from Patricia Staudt of Marble Rock, Iowa has plenty of down-home appeal, and it's sized right to serve a large gathering. The crushed cornflakes you sprinkle on top give it a beautiful golden color when it is baked.

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Creamy Potato Casserole Recipe

Prep: 20 min. Bake: 40 min.

Yield: 12 Servings

20 40 60

Ingredients

4 pounds potatoes, peeled, cooked and cooled
1 large onion, chopped
7 tablespoons butter, divided
2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/2 cups (6 ounces) shredded cheddar cheese
1/2 to 1 teaspoon salt
1/2 cup crushed cornflakes

Directions

Shred potatoes; place in a large bowl and set aside. In a skillet, saute onion in 4 tablespoons butter until tender. Remove from the heat; stir in sour cream and soup. Add to potatoes. Stir in cheese and salt. Transfer to a greased 13-in. x 9-in. baking dish.
Melt the remaining butter; toss with cornflakes. Sprinkle over casserole. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Yield: 12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 345 calories, 18 g fat (12 g saturated fat), 61 mg cholesterol, 491 mg sodium, 35 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Creamy Potato Casserole in Country Woman March/April 2002, p40