Add a photo

Harvest Potato Casserole

By: Robert Cody  
"Sour cream and cream of chicken soup lend to the creamy texture of this tried-and-true casserole. My family prefers this to traditional mashed potatoes."

Rating: This weblink has been rated 6 times with an average star rating of 4.3 Read Reviews (6)

Rate/Review | 364 people have saved this

Prep Time:
40 Min
Cook Time:
45 Min
Ready In:
1 Hr 25 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 12 servings
 

Ingredients

  • 8 large potatoes
  • 2 bay leaves
  • 1/4 cup butter or margarine, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups sour cream
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 2 cups shredded Cheddar cheese, divided
  • 1 (2 ounce) jar diced pimientos, drained
  • 4 green onions, chopped
  • 1/2 cup crushed cornflakes

Directions

  1. Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour.
  2. Drain potatoes; peel and grate. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. Combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly.
ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2008 by Lynette 
Very good recipe. It was a tasty side dish. I used leftover baked potatoes and cream of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2007 by JENNSCOOKIN 
This is it!!! I have been looking for a very long time for this recipe. I've tried others and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2008 by andymin 
We skipped the cool-down and gring phases and served this as chopped potatos. Tasted fine. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2007 by PATTYJUNE 
I only gave 4 stars because I haven't use the recipe yet. It sounds wonderful. This would be... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2009 by MANDATOM 
This was delicious! Pimientos kinda freak me out, so I used bacon. I fried some turkey bacon... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2009 by Kingdom Seeker 
I suggest instead of listing multiple ingredients (I made serving for 20) by lbs. instead of... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?