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

Time 1h25m

Yield 12-15 servings.

Number Of Ingredients 11

Ingredients

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.