A nice cheddar potato casserole is a great satisfying side dish to go with your Easter meal plan. So many ways to prepare this dish just by changing the type or cut of potato. I am using a cubed Yukon Gold potato. It is a creamy soft potato. I will cube the potato giving it a nice bite to your mouth. Let’s make my cheddar potato casserole.
2 pounds cubed Yukon Gold potatoes (1/2 ” x 1/2 in)
3 tsp salt
Black pepper to taste
1/2 cup butter melted
10 oz condensed cream of chicken soup
2 cups sour cream
1/2 cup milk
2 cups crushed corn flakes (toppings)
2 tbsp butter (toppings)
1/2 cup shredded cheddar cheese (toppings)
1/2 cup chopped sauteed onion (saute the onion until golden brown)
Place all ingredients except those that are marked (toppings) in large bowl.
Gently mix the ingredients
Spread mixture evenly into an oil coated 9×13 pan.
Place the Corn flake crumb topping over casserole.
Drizzle 2 tablespoons of melted better over the corn flake crumbs.
Bake at 350 degrees for 45 min
Remove from oven
Sprinkle cheddar cheese topping over the casserole.
Return to oven and bake for 15 more minutes.