5 cheese russet potato casserole
(1 rating)
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.
(1 rating)
yield
8 -12 depending on portion size
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For 5 cheese russet potato casserole
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3 lbrusset potatoes ( or your choice)
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2 smcans cream of chicken soup
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1 smcan cream of mushroom soup
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2 csour cream (i prefer daisy brand)
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6mini sweet peppers(assorted colors) chopped
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3 tspkosher salt, divided
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11/2 tsplemon pepper (no salt added)
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2 tspcoarse ground black pepper
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1 Tbspeach granulated garlic & granulated onion powder
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4 stalkcelery chopped
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1 mdyellow onion chopped
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4 spriggreen onions chopped
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3 Tbspchopped chives, divided
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2 cshredded sharp cheddar cheese
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1/2 cfeta cheese crumbles
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1 cpepper jack cheese, cubed
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2 ckerry gold swiss cheese shredded
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1 cmonterey jack cheese, shredded
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1 stickbutter, melted plus 2 tablespoons (can use margarine)
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21/2 ccorn flakes, crushed or panko bread crumbs
How To Make 5 cheese russet potato casserole
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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. -
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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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