Creamy, Cheesy Potato Casserole – a delicious recipe with potatoes, butter, cream of chicken soup, green onion, sour cream, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
587
kcal
Calories
37
g
Fat
41
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 large potatoes, 1/4 cup butter, 1 (10 3/4 ounce) can cream of chicken soup, 1/3 cup green onion, chopped, and more.
Yes, Creamy, Cheesy Potato Casserole falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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