Description
A creamy and comforting Mennonite Potato Casserole made with tender potatoes, creamy soups, sour cream, cheese, and a crunchy cornflake topping. Perfect for family dinners or potlucks.
Ingredients
Scale
- 6–8 medium potatoes, peeled and cubed
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 pint (16 ounces) sour cream
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 2 cups shredded cheddar cheese, divided
- 1/4 teaspoon black pepper
- Salt, to taste
- Cornflakes, crushed (for topping)
- 2 tablespoons butter, melted (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Place cubed potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 10-12 minutes. Drain well.
- In a large bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, melted butter, chopped onion, 1 1/2 cups shredded cheddar cheese, salt, and pepper. Mix well.
- Gently fold drained potatoes into the soup mixture until evenly coated.
- Transfer mixture to the prepared baking dish and spread evenly.
- In a small bowl, mix crushed cornflakes with 2 tablespoons melted butter.
- Sprinkle remaining 1/2 cup shredded cheddar cheese over the potato mixture, then add the cornflake topping.
- Bake for 30-40 minutes or until topping is golden brown and casserole is bubbly.
- Let rest for 5-10 minutes before serving.
Notes
Great for family gatherings and potlucks. Can be prepared ahead and baked when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 65mg