It’s potato week here at Simple Life and Home (not to be confused with National Potato Day, slated for August 19 of this year!). This week, I’ll be featuring all-things potato, from a quick way to fix baked potatoes to some of my favorite potato side dishes. Today, it’s creamy potato casserole.
I first tasted a creamy potato casserole at my friend Jill’s house when we went over for dinner. Jill is the consummate hostess, and her food is always delicious. Of course, I had to have the recipe! I was a little disappointed to discover that her recipe called for a bag of frozen hash brown potatoes. Nothing against buying frozen potatoes; they just aren’t a staple on my grocery list. Bags of potatoes, however, are. I wondered if there were a way to recreate the recipe without using the frozen potatoes.
My search led me to a church cookbook from the 1980s. (Church cookbooks are the best place to find casserole recipes. Trust me, those church ladies can cook!) Sure enough, I found a recipe that I could adapt, using potatoes I could cook and cube myself, and it turned out great. Even better, it’s slightly healthier, since the original recipe calls for twice the cheese, plus ½ cup butter and 2 cups sour cream. Yowza! No wonder Jill’s recipe was so tasty!
Just to be certain, I made this creamy potato casserole when we invited Jill and her husband over for dinner a few weeks later. I was thrilled to discover that Jill not only liked it; she asked for second helpings!
Note: This recipe takes a bit of time to prepare, since you are peeling and boiling the potatoes, and even longer to bake. I highly recommend that you start peeling the potatoes about 2 hours before you plan to serve the creamy potato casserole, or you’ll never get it done in time!
Ingredients:
4 c. cubed potatoes (Note: for those of you who don’t like to measure everything, like me, this equals roughly 6 – 8 medium-sized potatoes. Out of dedication to those readers who do like to measure everything, like my sister, I measured, just to be sure.)
1 can cream of chicken soup, undiluted
1 c. grated cheddar cheese
1/8 c. dried, minced onion (You can substitute with frozen or fresh green onions or white onions, if you prefer.)
½ – 1 tsp. salt
¼ tsp. pepper
Instructions:
1. Peel and dice the potatoes. Place in a pot filled with about 2 ½ quarts of water and bring to a boil. Turn the heat to low, cover, and simmer for 10 minutes. Drain.
2. Preheat the oven to 325 degrees.
3. Mix the cream of chicken soup, cheese, onion, salt, and pepper in a small bowl.
4. Pour the potatoes into a large casserole dish and add the soup mixture. Mix well and cover.
5. Bake for 45 minutes or until hot and bubbly. Serve warm.
- 4 c. cubed potatoes (Note: for those of you who don’t like to measure everything, like me, this equals roughly 6 – 8 medium-sized potatoes. Out of dedication to those readers who do like to measure everything, like my sister, I measured, just to be sure.)
- 1 can cream of chicken soup, undiluted
- 1 c. grated cheddar cheese
- ⅛ c. dried, minced onion (You can substitute with green onions or white onions, if you prefer.)
- ½ – 1 tsp. salt
- ¼ tsp. pepper
- Peel and dice the potatoes. Place in a pot filled with about 2 ½ quarts of water and bring to a boil. Turn the heat to low, cover, and simmer for 10 minutes. Drain.
- Preheat the oven to 325 degrees.
- Mix the cream of chicken soup, cheese, onion, salt, and pepper in a small bowl.
- Pour the potatoes into a large casserole dish and add the soup mixture. Mix well and cover.
- Bake for 45 minutes or until hot and bubbly. Serve warm.
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