holiday potato casserole

cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

I saw a version of this recipe on a bag of frozen shredded potatoes, but didn't have all of the ingredients, so I substituted and created my own version. I have several versions of this recipe already posted, but this one is a wee bit different. At any rate it is very cheesy, tasty, delicious, quick & easy to make. I am sure you will love it too. You may want to double the recipe for a large gathering, as they will go fast. In this version I used cream cheese, cottage cheese, diced roasted red peppers, and a few spices, & it was very tasty. Hope you like it too.

serves 8-10 DEPENDING ON PORTION SIZE
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For holiday potato casserole

  • 1 bag
    frozen shredded potatoes-10 cups- (1 lb14 oz) thawed
  • 1 bunch
    green onions, chopped
  • 1 jar
    diced roasted red peppers,8 oz. drained
  • 3/4 c
    cottage cheese, (small curd)
  • 8 oz
    cream cheese, softened & cubed
  • 1/2 c
    evaporated milk
  • 1 can
    cream of chicken soup, undiluted
  • 1 stick
    butter- melted, (6 tbs+ 2 tbs) divided
  • 1 tsp
    each granulated garlic & coarse black pepper
  • 1/2 tsp
    kosher salt
  • 8 oz
    shredded sharp cheddar cheese,(2 cups)
  • CRUNCHY TOPPING
  • 1 1/2 c
    corn flakes, crushed
  • 2 Tbsp
    melted butter
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How To Make holiday potato casserole

  • 1
    PREHEAT THE OVEN TO 350 DEGREES F. Spray a 9 X 12 size casserole dish with non stick cooking spray and set aside till needed. These are most of the main ingredients.
  • 2
    Add half of the shredded potatoes to the casserole dish and set aside while you prepare the soup and cream cheese mixture.
  • 3
    Using a medium size bowl, add in the soup, cottage cheese, milk, spices, diced cubes of cream cheese, chopped green onions, & diced roasted red peppers.
  • 4
    Stir until mixture is combined together, then pour half of the soup mixture over the thawed potatoes in casserole dish.
  • 5
    Now add half of the shredded cheddar cheese. I used sharp cheddar shreds for added burst of flavor. Now repeat with remaining potatoes, soup mixture & cheese.
  • 6
    Now add the remaining 2 tablespoons of melted butter to the crushed corn flakes, and sprinkle over the top of the casserole.
  • 7
    Place casserole in preheated 350 degree F. oven and bake for 55 -60 minutes or until casserole is hot and bubbly along edges, or internal temperature reaches 180 degrees F. Allow to rest at least 10 to 15 minutes before serving. Serve and enjoy.
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