Hey there! Ever in the mood for some good old down home cooking? If so, you’ll love this country potato casserole!
An Amazing Cook
This delicious recipe came from the kitchen of my Great-Aunt Jackie. She’s an amazing cook. We loved to go visit her and my uncle in the summertime because they always bought the good cereal (if you grew up watching the commercial with the Malt-O-Meal guy doing the squat walk down the cereal aisle, you know what I mean!) and they had an in-ground pool with a diving board. My brothers and I would’ve lived out there if they’d let us!
This is one of my all-time favorite comfort food side dishes. I love to serve it with homemade BBQ meatballs (it’s my oldest son’s number one requested meal!) and I’ll be sharing that recipe soon! Enjoy!
UPDATE: Find the BBQ Meatball recipe here.
Country Potato Casserole
You will need:
1 stick butter
1 can cream of mushroom soup
2 cups sour cream
2 cups shredded cheddar (or Velveeta) cheese
1 tsp. onion flakes
½ cup milk
32 oz. pkg. shredded hash browns
Optional: 2 cups crushed Corn Flakes coated with 2 TBSP butter for the topping
Preheat oven to 350. In an extra-large mixing bowl, mix together the first six ingredients. Add hash browns and mix until potatoes are well coated. Press into a 9×13 glass baking dish and top with crushed Corn Flakes if desired. Bake 45 minutes to an hour uncovered.
When I’m making this for just my family, I put it in two 8×8 dishes (or in this case pie pans because it’s what was clean!) and I stick one in the freezer for another meal. Since I now work outside the home, it makes life so much easier when I can plan ahead for dinner!
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