Potato Casserole & a Virtual Holiday Brunch Potluck

Posted in Blogging, Breakfast, Recipes, Side Dishes, Vegetarian
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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?

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Potato Casserole

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!

Ingredients:

16 ounces sour cream
¼ cup very small diced onions
2 cups shredded sharp cheddar cheese
2 (10.75-ounce) cans cream of celery soup
2 pounds 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 F. Grease a 9×13 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 9×13 casserole dish. Top with corn flake crumbs. Add melted butter over corn flakes. Bake for 1 hour 15 minutes at 350 degrees F.

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.

Have you tried this recipe?

Share on Instagram and tag @TheLittleKitchn and be sure to use the hashtag #thelittlekitchenrecipes. I can't wait to see your photos!

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
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