≡ Menu

Potato Casserole


I love potato casserole. At the Chaston home, it’s an Easter tradition. I like it anytime of the year!

Potato casserole makes me happy; “Potato Head Blues” performed by Louis Armstrong makes me twice as happy!





Potato Casserole


  • 6 medium potatoes
  • 8 tablespoons butter, softened
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 2 tablespoons dried onion flakes
  • 1 cup cheddar cheese, grated


  1. Boil potatoes with skins on until par cooked. Remove from saucepan and set potatoes aside to cool.
  2. Lightly grease a 9x13-inch glass baking dish. Preheat oven to 350 degrees.
  3. Grate cooled potatoes with skins into the glass baking dish.
  4. In a large, microwaveable bowl, combine butter, sour cream, soup, onion flakes, and cheese by stirring together.
  5. Microwave for 1 minute on high. Stir. Microwave again for 1 minute then stir until the mixture is smooth. The cheese does not need to be completely incorporated but the other ingredients should be mixed together.
  6. Pour butter mixture over the potatoes and fold into the potatoes until all potatoes are coated.
  7. Bake uncovered for 20-25 minutes until the top is slightly crispy.
  8. Serve hot.
Share Button

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

Leave a Comment