This Potato Casserole is the ultimate comfort food, loaded with potatoes, onions, and cheese, and topped with crunchy cornflakes. It’s a crowd-pleaser that’s perfect for your next family dinner or potluck.
Ingredients
- 6 c. diced potatoes
- 1/2 c. chopped onion
- 3/4 c. melted butter
- 1 can cream of chicken soup
- 1 (8 oz.) sour cream
- 1 c. grated Cheddar cheese
- 2 c. crushed cornflakes
Baking Instructions
- Peel and dice potatoes; place in bowl of cold, salted water. Drain potatoes and dry on paper towels.
- Mix 1/2 cup butter, onions, soup, sour cream and cheese; stir well.
- Add potatoes to mixture and pour into a 2 1/2-quart casserole dish.
- Crush cornflakes, mix with remaining butter.
- Sprinkle cornflakes and butter on top of potato mixture.
- Bake at 350° for 50 minutes.
Calorie: 450
Total cooking time:1 hour
Difficulty level: Medium
The Potato Casserole Chronicles
Let me tell you about the time I ventured into the wild world of Potato Casserole. It started with a simple shopping list: 6 c. of diced potatoes, 1/2 c. of chopped onion, 3/4 c. of melted butter (because why not), a can of cream of chicken soup, an 8 oz. tub of sour cream, 1 c. of grated Cheddar cheese, and 2 c. of crushed cornflakes. Yes, cornflakes. Stay with me now.
The Great Potato Peeling Debacle
First off, peeling potatoes is not for the faint of heart. There I was, peeler in hand, staring down at these innocent-looking spuds. Little did I know, I was about to engage in a battle of epic proportions. It was me against the potatoes, and let me tell you, those things put up a fight! After the peeling and dicing, I tossed them into a bowl of cold, salted water, where they could think about what they’d done.
The Melting Pot of Goodness
Then came the task of mixing the butter, onions, soup, sour cream, and cheese together. This was like a gathering of all the MVPs in the culinary world. There was a moment of silence as they all came together, probably whispering sweet nothings to each other like, “We’re about to make some taste buds very happy.”
The Potato-Anointment Ceremony
Next came the moment of truth: introducing the potatoes to the mixture. This was like a holy anointment, really. The potatoes were being bathed in a glorious concoction of buttery, cheesy goodness. After the ceremony, they were gently poured into a 2 1/2-quart casserole dish, ready for the next stage of their transformation.
The Cornflake Curveball
Here’s where things get interesting. The cornflakes. I know what you’re thinking: “Cornflakes? In a casserole?” But, trust me, this is where the magic happens. After crushing them (which was a great stress-reliever), I mixed them with the remaining butter. This mixture was then sprinkled on top of the potato ensemble, adding a golden, crunchy crown to our casserole.
The Final Countdown
And then, into the oven it went. 350°. 50 minutes. The waiting was the hardest part, but oh, the aroma that filled the kitchen! It was like being wrapped in a warm, deliciously scented blanket. It was pure bliss, I tell you.
The Great Reveal
Finally, the moment of truth arrived. The casserole emerged from the oven, golden and bubbling, its cheesy aroma filling the air. The first spoonful was a moment to behold, the cheese stretching and the cornflakes adding a delightful crunch.
And that my friends, is the tale of the Potato Casserole. A journey of peels, an anointment of butter, a crown of cornflakes, and a euphoria of flavors. A story of bravery, resilience, and of course, potatoes. Lots and lots of potatoes.
