Cheesy Potato Casserole
Tender potatoes and warm, bubbling cheese make Cheesy Potato Casserole the kind of dish that always gets scraped clean! You can bake this right in your Big Green Egg!
Ingredients
- ¼ cup melted butter
- 1 cup sour cream
- 10.5 ounces condensed cream of chicken soup or cheddar cheese soup, 1 can
- ¼ cup sliced green onions or one teaspoon onion powder
- 2 cups shredded cheddar cheese divided
- (30 ounce) package diced potatoes
- 1 1/2 cups cornflakes
Instructions
- Set EGG to 375˚F.
- Grease a 9×13 inch baking dish.
- Add the potatoes to a medium saucepan and fill with cold salted water 1 inch above them. Bring to gentle boil for 12 to 14 minutes or until fork tender. Drain and cool slightly.
- In a separate bowl, whisk melted butter, sour cream, condensed soup, and green onion. Add 1 ½ cups cheese and slightly cooled potatoes.
- Transfer the warm potato mixture to the prepared baking dish.
- Top with the remaining ½ cup of cheese and bake for 28 to 30 minutes or until browned and bubbly.
- For the crunchy topping, combine 1 1/2 cups slightly crushed cornflakes with four tablespoons of melted butter. Top the casserole before baking.
Enjoy!
