Creamy, Cheesy Potato Casserole

“A friend of my mother's made this when I was younger. It was the BEST potato dish I'd ever had. Thirty years later - and lots of tinkering - I finally replicated it. Now my husband and kids are big fans, too. I hope your family enjoys this as much as we do.”

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Butter 2.5 quart casserole dish and set aside.
  3. Bring 6 quarts of water to boil.
  4. Peel the potatoes, rinse them, then slip them into the boiling water. Cook them until they are easily pierced with a fork (around 15 minutes). Drain, return to pot and immediately mash with hand-masher or beater.
  5. While potatoes are cooking, melt 1/4 cup butter in a saucepan over medium heat. Once melted, stir in the can of soup. Remove the pan from heat.
  6. Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar.
  7. Stir this soup mixture into the mashed potatoes.
  8. Pour it all into buttered 2.5 quart casserole.
  9. Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes.
  10. Bake 45 minutes at 350.
  11. Sprinkle with reserved chopped green onions before serving.

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