I have no idea where this particular recipe comes from, or how long my family has been making it. But I do know that of all the recipes I’ve ever had, this one has always stood out as my favorite. My mom makes it every single year for me for both Thanksgiving and Christmas and it’s beyond my favorite item on the buffet table on each holiday. I love it even more warmed up, along side a sandwich made of leftover turkey and rolls. Makes me long for the holidays just by thinking of it!
Grab these items:
Pour the boiled potatoes into a baking dish sprayed with non-stick cooking spray. (Make sure not to overcook the potatoes…they will continue to cook in the oven a little so you don’t want them too mushy.)
Mix together 1/4 cup of the melted butter, Cheddar cheese, salt, cream of chicken soup, sour cream, and onion.
Pour the mixture over the top of the potatoes.
If you are going to be a busy lady like we always are on Thanksgiving and Christmas, and don’t want to worry with doing all of this the day of, you can prepare this dish the previous day, up until this point. I like to go ahead and crush my cereal and put it in a zip-close baggie on top of the dish (see photo below). That way all I have to do the day of is melt some butter, mix it with the cereal crumbs, and pour over the casserole dish.
Mix the cereal crumbs with the remaining 1/4 cup melted butter, pour over the casserole dish. Bake at 350 degrees until the casserole is hot and bubbly.
Mandy’s Favorite Potato Casserole
6-7 large potatoes, cubed
1/2 cup melted butter, separated
1 (12 oz) package grated Cheddar cheese
1 teaspoon salt
2 cups crushed corn flakes*
1 can cream of chicken soup
1 (8 oz) package sour cream
1/2 onion, chopped
Boil the potatoes until just done, do not let them cook too long as they’ll continue cooking in the casserole. Pour the potatoes into a 9×13″ casserole dish that has been sprayed with non-stick cooking spray. Mix 1/4 cup butter, sour cream, cream of chicken soup, salt, cheese, and onion. Spread evenly on the top of the potatoes. Mix corn flakes with remaining 1/4 cup butter. Sprinkle on the top of the potatoes/cream mixture. Bake at 350 degrees for 30-40 minutes or until hot and bubbly.
*Note: When my mom makes this dish she never adds the corn flakes and we like it just as much!