5 Cheese Russet Potato Casserole

Rose Mary Mogan

By
@cookinginillinois

I created this recipe to go with my Spiral Ham Dinner a few days ago. I do make a similar version of this dish, but it uses Frozen Hash Browns.

In keeping with my theme to clean out the pantry, I chose to use FRESH RUSSET POTATOES, since I had so many.

I also had quite a few cheeses that I had bought on sale, & I always have canned soups & sour cream.

I added fresh chopped celery & sweet Red & yellow Peppers, along with 2 types of onions, & this dish turned out quite tasty & filling.

The crumbled Corn Flakes add extra crunch, & the butter gave it the flavor it needed. Good & Tasty.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8-12 depending on portion size
Prep:
30 Min
Cook:
1 Hr
Method:
Bake

Ingredients

3 lb
russet potatoes ( or your choice)
2 small
cans cream of chicken soup
1 small
can cream of mushroom soup
2 c
sour cream (i prefer daisy brand)
6
mini sweet peppers(assorted colors) chopped
3 tsp
kosher salt, divided
11/2 tsp
lemon pepper (no salt added)
2 tsp
coarse ground black pepper
1 Tbsp
each granulated garlic & granulated onion powder
4 stalk(s)
celery chopped
1 medium
yellow onion chopped
4 sprig(s)
green onions chopped
3 Tbsp
chopped chives, divided
2 c
shredded sharp cheddar cheese
1/2 c
feta cheese crumbles
1 c
pepper jack cheese, cubed
2 c
kerry gold swiss cheese shredded
1 c
monterey jack cheese, shredded
1 stick
butter, melted plus 2 tablespoons (can use margarine)
21/2 c
corn flakes, crushed or panko bread crumbs

Step-By-Step

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1Please Note: As with most casserole dishes, you can add or delete the items you do not like. You CAN ALSO ONLY USE 2 CHEESES if you prefer, but I wanted to build on the flavors and used what I had in the fridge. PREHEAT OVEN TO 350 DEGREES F. This is the size dish I used for the casserole.

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2You will need about 3 pounds of Russet Potatoes.

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3Peel Potatoes.

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4Slice or cube potatoes into desired size pieces.Then wash thourgly.

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5Add potatoes to a large pot. Cover with water, add 2 teaspoons of kosher salt. Bring to a boil and boil for about 5 to 7 minutes. THIS REDUCES THE COOKING TIME IN THE OVEN.

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6Pour into colander to drain.

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7Chop peppers.

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8Chop celery and both onions and put into a microwaveable bowl. Add 2 tablespoons of butter, and microwave for about 5-6 minutes. This too minimizes the cooking time in the oven.

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9Stir to blend vegetables together. Remove from microwave and add both soups, sour cream, remaining salt , lemon pepper, and stir to blend.

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10Add feta crumbles, and sharp shredded cheddar cheese, shredded monetary jack and chopped chive, blend together with large spoon or spatula.

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11Cube the pepper jack cheese & add to bowl and stir. Now add the sliced potatoes and stir with large spoon, till completely mixed together.

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12Spray a 9X12X2 inch casserole dish with cooking spray.

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13Add half of potato mixture to dish, then sprinkle with coarse black pepper, then add half of the shredded Swiss cheese on top.

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14Now add the remaining potato mixture and repeat steps with cheese, & pepper but add additional chopped chive if desired.

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15Crumble corn Flakes in a zip lock bag.

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16Melt butter in microwave, then add melted butter to crumbled corn flake crumbs. Then sprinkle over top of potato casserole dish. Bake in preheated 350 degrees F. oven for approximately 1 hour, or until mixture is hot and bubbly.

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17Remove from oven and garnish with additional pepper rings if desired

About this Recipe

Course/Dish: Potatoes, Side Casseroles
Main Ingredient: Potatoes
Regional Style: American