Cheesy, Creamy Potato Casserole

Cheesy, Creamy Potato Casserole


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This creamy casserole will have everyone stuffed and satisfied. Between the different cheeses and the creamy texture, what more could you ask for?

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Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

10 servings


  • 2 1/2 lb. small new potatoes, diced
  • 2 C. shredded Colby, Cheddar or Monterey Jack cheese
  • 1 container sour cream
  • 1 can condensed cream of mushroom soup
  • 1/4 C. chopped onion
  • 1/4 C. butter or margarine, melted
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbs. chopped fresh parsley

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Heat oven to 350°F. Spray glass baking dish with cooking spray.

Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain. Combine with sour cream, soup, onion, butter, salt and pepper in a bowl.

Then spread in baking dish.Bake 30 to 45 minutes or until browned and bubbly around edges. Sprinkle with chopped parsley. Serve and enjoy.

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