Company Potato Casserole

We had a wonderful time of fellowship with friends after church this morning. Our hostess served a tender slow cooked beef roast, baked potatoes with all the fixings, steamed baby carrots, homemade gravy, tossed salad, croissants, and cream puffs and coffee for dessert. Thank you, Memry, for all your cooking and hospitality!

There were, sadly, some leftover baked potatoes. Sometimes it’s puzzling to know just what to do with those potatoes, and still have them taste good the second time. In the past I’ve found that the following recipe works well:


6 large potatoes, unpeeled
¼ cup butter (or less, as preferred)(sometimes I even omit the butter)
1 cup chopped onion
1 can cream of chicken soup
1 cup grated cheese (We prefer sharp cheddar.)
1 cup sour cream

Cook the potatoes in boiling, salted water until almost tender, about 20 minutes. Drain off the water. Hold potatoes with a hot pad and grate them coarsely, discarding the potato skins.

Sauté the onion in butter until golden. Add the cream of chicken soup, the grated cheese and the sour cream and heat slightly.

Pour the sauce over the grated potatoes and toss gently.

Pour into a covered casserole and bake at 350 degrees for 45 minutes.

Comments are closed.