Harvest Potato Casserole
TOTAL TIME: Prep: 40 min. + chilling Bake: 45 min.
YIELD: 12-15 servings.
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
Ingredients
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8 large potatoes
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2 bay leaves
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1/4 cup butter, melted
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 cups sour cream
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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2 cups shredded cheddar cheese, divided
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1 jar (2 ounces) diced pimientos, drained
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4 green onions, chopped
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1/2 cup crushed cornflakes
Directions
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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.
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2.
Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat.
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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).
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4.
Bake, uncovered, at 350° for 45-50 minutes or until bubbly.
Nutrition Facts
3/4 cup: 395 calories, 19g fat (13g saturated fat), 68mg cholesterol, 421mg sodium, 42g carbohydrate (6g sugars, 3g fiber), 10g protein.
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