Grandma Chapman's Potato Casserole

Grandma Chapman's Potato Casserole Recipe

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Megan Stewart


Ginger gave me this recipe, that the family apparently takes everywhere. Since my sister Jenny prefers hers with cream of celery soup included, she told me any types of CREAM soup are acceptable, depending on your preference. Just make sure they are cream soups!


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  • 5 1/2 lb
    baking potatoes
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    cream of broccoli soup
  • 1/2 pkg
    velveeta (small package)
  • 3
    onions, chopped

How to Make Grandma Chapman's Potato Casserole


  1. Peel and chunk potatoes. Boil until halfway cooked, not tender. Chop or dice onion and put in a bowl with potatoes.
  2. Melt soups and chunks of cheese in microwave to make sauce (I just combine and let it melt together while cooking) and combine with potatoes.
  3. Can be finished in crockpot, microwave or oven. I cooked in oven at 350 degrees about 30 min. Crockpot, an hour on high and several hours on low.
  4. You can substitute any flavor soup as long as your 2 cans are CREAM soups.

Printable Recipe Card

About Grandma Chapman's Potato Casserole

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

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