Best Harvest Potato Casserole Recipes

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HARVEST POTATO CASSEROLE



Harvest Potato Casserole image

Sour cream and cream of chicken soup lend to the creamy texture of this tried-and-true casserole. My family prefers this to traditional mashed potatoes. -Mrs. Robert Cody, Dallas, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 12-15 servings.

Number Of Ingredients 11

8 large potatoes
2 bay leaves
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups shredded cheddar cheese, divided
1 jar (2 ounces) diced pimientos, drained
4 green onions, chopped
1/2 cup crushed cornflakes

Steps:

  • Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour., Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. , In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). , Bake, uncovered, at 350° for 45-50 minutes or until bubbly.

Nutrition Facts : Calories 395 calories, Fat 19g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 421mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.

FALL HARVEST POTATO CASSEROLE



Fall Harvest Potato Casserole image

This is a wonderful comfort dish that is perfect when the first nip in the air makes its presence. Time does not include freezing.

Provided by Chef Buggsy Mate

Categories     Potato

Time 1h45m

Yield 12-15 serving(s)

Number Of Ingredients 10

8 large potatoes
3 bay leaves
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
16 ounces sour cream
1 (10 3/4 ounce) cream of chicken soup
2 cups cheddar cheese, shredded & divided
5 green onions, chopped
1/2 cup corn flakes, crushed

Steps:

  • Place potatoes and bay leaves in a large kettle; cover with water.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 25-30 minutes or until tender.
  • Remove from heat; cool to room temperature.
  • Place potatoes in the freezer for 1 hour and do not drain cooking water.
  • Drain potatoes; peel and grate.
  • Place in a greased 9x13" baking dish.
  • Drizzle with butter, sprinkle with salt and pepper; toss to coat.
  • Combine the sour cream, soup, 1 cup cheese, and onions; spread over potatoes.
  • Sprinkle with remaining cheese; top with cornflakes.
  • Bake uncovered at 350 degrees for 45-50 minutes until bubbly.

Nutrition Facts : Calories 413.6, Fat 20.1, SaturatedFat 12.1, Cholesterol 49.5, Sodium 452.8, Carbohydrate 48.3, Fiber 5.6, Sugar 2.5, Protein 11.8

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