5 Cheese Russet Potato Casserole

19
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.

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

How to Make 5 Cheese Russet Potato Casserole

Step-by-Step

  1. Please 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.
  2. You will need about 3 pounds of Russet Potatoes.
  3. Peel Potatoes.
  4. Slice or cube potatoes into desired size pieces.Then wash thourgly.
  5. Add 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.
  6. Pour into colander to drain.
  7. Chop peppers.
  8. Chop 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.
  9. Stir to blend vegetables together. Remove from microwave and add both soups, sour cream, remaining salt , lemon pepper, and stir to blend.
  10. Add feta crumbles, and sharp shredded cheddar cheese, shredded monetary jack and chopped chive, blend together with large spoon or spatula.
  11. Cube the pepper jack cheese & add to bowl and stir. Now add the sliced potatoes and stir with large spoon, till completely mixed together.
  12. Spray a 9X12X2 inch casserole dish with cooking spray.
  13. Add half of potato mixture to dish, then sprinkle with coarse black pepper, then add half of the shredded Swiss cheese on top.
  14. Now add the remaining potato mixture and repeat steps with cheese, & pepper but add additional chopped chive if desired.
  15. Crumble corn Flakes in a zip lock bag.
  16. Melt 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.
  17. Remove from oven and garnish with additional pepper rings if desired

Printable Recipe Card

About 5 Cheese Russet Potato Casserole

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



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