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Creamy Potato and Cheese Casserole

This comforting casserole from Patricia Staudt of Marble Rock, Iowa has plenty of down-home appeal, and it's sized right to serve a large gathering. The crushed cornflakes you sprinkle on top give it a beautiful golden color when it is baked.
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    12 servings


  • 4 pounds potatoes, peeled, cooked and cooled
  • 1 large onion, chopped
  • 7 tablespoons butter, divided
  • 2 cups sour cream
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 to 1 teaspoon salt
  • 1/2 cup crushed cornflakes


  • Shred potatoes; place in a large bowl and set aside. In a skillet, saute onion in 4 tablespoons butter until tender. Remove from the heat; stir in sour cream and soup. Add to potatoes. Stir in cheese and salt. Transfer to a greased 13x9-in. baking dish.
  • Melt the remaining butter; toss with cornflakes. Sprinkle over casserole. Bake, uncovered, at 350° for 40-50 minutes or until heated through.

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