It’s funny when you work with technical people, the utter of the word, “potluck”, let’s out a massive sigh and you end up with a table of groceries from Ralph’s. But when you work with creative people, it’s an event!
Casseroles are great for potlucks. One of my coworker’s, Gwen, made this dish years ago and I have adopted it as a regular on my menu for Thanksgiving and breakfast potlucks. In fact, every year starting in early October, my nephew never fails to remind me that I HAVE to bake this Cheesy Potato Casserole for Thanksgiving; he loves the corn flakes on top! You know it’s delish when your coworkers ask you for the recipe. There are a lot of variations on the internet. I had originally taken one that used frozen hashbrowns and modified it for fresh potatoes.
- 8 medium-size potatoes
- 1 can (10.75 ounce) of condensed cream of chicken soup
- 1 can (10.75 ounce) of condensed cream of mushroom soup
- 8-oz bag of shredded cheese (I like to use cheddar or a monterrey/cheddar mix)
- 1 cup of sour cream
- 2 cups cornflakes cereal
- 1/2 cup melted margarine or unsalted butter
- 1 tsp of salt
- 1 tsp of pepper
- Peel potatoes and cut in halves.
- Place in boiling water and boil for about 20-25 minutes. Make sure potatoes are not too soft.
- Drain and refrigerate potatoes.
- Once cool, slice potatoes and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl mix together chicken soup, mushroom soup, diced onions, cheese, sour cream, salt, and pepper. the frozen hash browns, onion, cheddar cheese, sour cream and salt.
- Stir in half of the potatoes gently. Once mixed well, stir in the rest of the potatoes.
- Transfer to a 9 x 13 inch casserole dish or two 9 x9 dishes.
- Melt the margarine and stir in the cornflakes. Pour over the top of the potato mix.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes. Let stand about 15 minutes before serving.