Harvest Potato Casserole Recipe

4 1 2
Harvest Potato Casserole Recipe
Harvest Potato Casserole Recipe photo by Taste of Home
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Harvest Potato Casserole Recipe

Read Reviews
4 1 2
Publisher Photo
Sour cream and cream of chicken soup lend to the creamy texture of this tried-and-true casserole. My family prefers this to traditional mashed potatoes. —Mrs. Robert Cody, Dallas, Texas
MAKES:
12-15 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 45 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 45 min.

Ingredients

  • 8 large potatoes
  • 2 bay leaves
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups (16 ounces) sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 jar (2 ounces) diced pimientos, drained
  • 4 green onions, chopped
  • 1/2 cup crushed cornflakes

Directions

Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour.
Drain potatoes; peel and grate. Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat.
In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full).
Bake, uncovered, at 350° for 45-50 minutes or until bubbly. Yield: 12-15 servings.
Originally published as Harvest Potato Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p130

Nutritional Facts

3/4 cup: 395 calories, 19g fat (13g saturated fat), 68mg cholesterol, 421mg sodium, 42g carbohydrate (6g sugars, 3g fiber), 10g protein.

  • 8 large potatoes
  • 2 bay leaves
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups (16 ounces) sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 jar (2 ounces) diced pimientos, drained
  • 4 green onions, chopped
  • 1/2 cup crushed cornflakes
  1. Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour.
  2. Drain potatoes; peel and grate. Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat.
  3. In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full).
  4. Bake, uncovered, at 350° for 45-50 minutes or until bubbly. Yield: 12-15 servings.
Originally published as Harvest Potato Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p130

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angelasaye User ID: 3591630 70537
Reviewed Jul. 15, 2009

"This is a very tasty alternative to mashed potatoes. I would add crumbled bacon or cubed ham next time. Needs a little salt added otherwise."

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