5 CHEESE RUSSET POTATO CASSEROLE

5 Cheese Russet Potato Casserole image

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...

Provided by Rose Mary Mogan

Time 1h30m

Number Of Ingredients 20

Ingredients

3 lb russet potatoes ( or your choice)
2 small cans cream of chicken soup
1 small can cream of mushroom soup
2 c sour cream (i prefer daisy brand)
6 mini sweet peppers(assorted colors) chopped
3 tsp kosher salt, divided
11/2 tsp lemon pepper (no salt added)
2 tsp coarse ground black pepper
1 Tbsp each granulated garlic & granulated onion powder
4 stalk(s) celery chopped
1 medium yellow onion chopped
4 sprig(s) green onions chopped
3 Tbsp chopped chives, divided
2 c shredded sharp cheddar cheese
1/2 c feta cheese crumbles
1 c pepper jack cheese, cubed
2 c kerry gold swiss cheese shredded
1 c monterey jack cheese, shredded
1 stick butter, melted plus 2 tablespoons (can use margarine)
21/2 c corn flakes, crushed or panko bread crumbs

Steps:

1. Please 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.
2. You will need about 3 pounds of Russet Potatoes.
3. Peel Potatoes.
4. Slice or cube potatoes into desired size pieces.Then wash thourgly.
5. Add 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.
6. Pour into colander to drain.
7. Chop peppers.
8. Chop 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.
9. Stir to blend vegetables together. Remove from microwave and add both soups, sour cream, remaining salt , lemon pepper, and stir to blend.
10. Add feta crumbles, and sharp shredded cheddar cheese, shredded monetary jack and chopped chive, blend together with large spoon or spatula.
11. Cube the pepper jack cheese & add to bowl and stir. Now add the sliced potatoes and stir with large spoon, till completely mixed together.
12. Spray a 9X12X2 inch casserole dish with cooking spray.
13. Add half of potato mixture to dish, then sprinkle with coarse black pepper, then add half of the shredded Swiss cheese on top.
14. Now add the remaining potato mixture and repeat steps with cheese, & pepper but add additional chopped chive if desired.
15. Crumble corn Flakes in a zip lock bag.
16. Melt 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.
17. Remove from oven and garnish with additional pepper rings if desired