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Harvest Potato Casserole

 Harvest Potato Casserole
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.
12-15 ServingsPrep: 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.

2 of 2

Harvest Potato Casserole (continued)

Directions (continued)

  • Yield: 12-15 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 395 calories, 19 g fat (13 g saturated fat), 68 mg cholesterol, 421 mg sodium, 42 g carbohydrate, 3 g fiber, 10 g protein.