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Potato Casserole & a Virtual Holiday Brunch Potluck

Julie Deily · 23 Comments

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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

This casserole is quick and easy to put together and is the perfect addition to a holiday dinner or brunch!
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 -10 servings

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

Instructions

  • Preheat the oven to 350 degrees F. 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 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!

Notes

Recipe shared with me by my co-worker, Eric. Source unknown.
Did you make my Potato Casserole?I want to see! Upload an image below with your rating and comments, share on Instagram and tag @TheLittleKitchn, and be sure to use the hashtag #thelittlekitchenrecipes.
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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

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Categories: Blogging, Breakfast, Recipes, Side Dishes, Vegetarian Posted: December 6, 2011 Updated: February 9, 2022

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Julie of The Little Kitchen

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    1. TerriAnn says

      December 12, 2011 at 6:21 pm

      That looks seriously good! I love having breakfast foods at all time during the day so this might even grace our dinner one night 🙂

      Reply
    2. Liz @ A Nut in a Nutshell says

      December 9, 2011 at 5:55 pm

      This looks like a feel good yummy, delicious must have for ME!

      Reply
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    Julie of The Little Kitchen

    Hi there, friend!

    Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

    Instagram Pinterest Facebook Twitter
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