Potato Casserole & a Virtual Holiday Brunch Potluck

Posted in Blogging, Breakfast, Recipes, Side Dishes, Vegetarian
23 comments »


I sometimes wish I lived near some of my food blogger friends, it would make it so much easier wouldn't it? All of the wonderful food I see on some of my favorite blogs all in one place? I wish we could but since we couldn't, we came together to do a virtual potluck. I'm sharing a huge family favorite, a potato casserole. It's a really easy casserole to make. You really cannot get easier than this cheesy potato casserole.

We have it at Thanksgiving every year and even at Christmas. I like to eat it with scrambled eggs for breakfast too! A co-worker shared the recipe with some years back, 6 years ago? I would love to give credit where credit is due so if you recognize it, let me know!

Mix together the sour cream, shredded cheese, cream of celery soup and salt & pepper first then add potatoes and mix well. Add more salt and pepper to taste.


Spread evenly in a 9×13 metal or glass dish. Cover the casserole with crushed corn flakes and melted butter. You won't regret this dish.


I mean it, you won't. So tell me…what's your favorite brunch recipe?

Follow @TheLittleKitchn on instagram. We love to see the recipes you're making from TLK! Be sure to tag @thelittlekitchn and use the hashtag #thelittlekitchenrecipes!
Recipe
Print Recipe

Yield: 8-10 servings

Prep Time: 10 min

Cook Time: 1 hour 15 min

Total Time: 1 hour 25 min

This casserole is quick and easy to put together and is the perfect addition to a holiday dinner or brunch!

Potato Casserole

Ingredients:

16 oz sour cream
¼ cup very small diced onions
2 cups shredded sharp cheddar cheese
2 10.75 oz cans cream of celery soup
2 lbs frozen hash brown potatoes (I like the shredded, country style from Ore-Ida)
salt & pepper, to taste
2 cups crumbled corn flakes cereal
½ stick butter, melted
softened butter, to grease the pan with

Directions:

Preheat the oven to 350 degrees. Grease a 9x13 glass casserole dish with softened butter.

Mix together sour cream, onion, soup and cheese in a large mixing bowl. Add potatoes and mix well. Season with salt & pepper and mix again.

Using a spatula, transfer the casserole mixture into a greased 9x13 casserole dish. Top with corn flake crumbs. Add melted butter over corn flakes. Bake for 1 hour 15 minutes.

Cook's Notes:
Feel free to use homemade cream of celery soup if you have it available.
Leftovers of this casserole taste great!

Recipe shared with me by my co-worker, Eric. Source unknown.

We love that you love to share our recipes with others. If you have a blog or website and want to repost the recipe, we just ask that you reword the instructions (easy peasy) and link back to give us credit and to use your own images at the same time. Please ask us permission before republishing our recipes and images. And here's a great article on how to properly attribute a recipe.

Also, hop on over and see what my friends would bring if we were able to attend a real brunch together!

The Drink
Godiva Mudslide Minitini – Kristen from Dine & Dish

Main Dishes
Gingerbread French Toast – Diane from Created by Diane
Asian Fusion Omelette/Frittata – Jeanette from Jeanette's Healthy Living

Side Dishes
Potato Casserole – Me!
Hazelnut Roasted Brussel Sprouts – Carolyn from All Day I Dream About Food

Dessert
Gingerbread Pumpkin Trifle with Cranberry Pomegranate Sauce – Sommer from A Spicy Perspective
Almond Brickle Coffee Cake – Kathy from Cooking On the Side
Gingerbread Cupcakes with Brown Sugar Buttercream – Cheryl from TidyMom

Party Favor/Hostess Gift
Dark Chocolate Bark with Ginger, Pumpkin Seeds and Apricots – Sylvie from Gourmande in the Kitchen

Posted on December 6, 2011
23 comments »