I have a TON of potato casseroles in my recipe files. You need them. Perfect for taking to potlucks, always welcome at cookouts, and the perfect comfort food to take to new parents or sick loved ones. This one is creamy and delicious and I’d even eat it with eggs and bacon the next morning.
CREAMY AUTUMN POTATOES
1 tablespoon butter
1 cup chopped onion
1⁄2 – 1 garlic clove, minced
1 (3 ounce) package cream cheese, cut in cubes
1 (10 1/2 ounce) can condensed cream of mushroom soup or (10 1/2 ounce) can cream of celery soup
3 -4 cups southern style hash browns
1⁄2 cup shredded cheddar cheese
Preheat oven to 400°F Butter a 1 quart casserole dish. In sauce pan, sauté onion and garlic in butter over med heat until tender. Stir in cream cheese cubes and undiluted soup; cook, stirring constantly, until smooth and hot. In casserole, alternate layers of frozen potatoes and cream cheese sauce, ending with sauce layer. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese.
If you prefer a crunchier topping try these:
Potato Casserole Sargento
- 2 pounds Hash Browns; thawed
- 3/4 cup butter; divided (1/2 and 1/4)
- 1 tablespoon salt
- 1 teaspoon Pepper
- 1 can cream of chicken and mushroom soup
- 1/2 cup finely chopped onions
- 16 oz. Sour cream
- 10 oz. Cheddar cheese; grated
- 2 cups crushed corn flakes
Mix first 8 ingredients together well, saving 1/4 cup butter. Pour into big buttered casserole dish. Top with cornflakes and drizzle with 1/4 cup melted butter reserved. Bake at 350 for one hour. Can be halved at half the cooking time.