Creamy, cheesy potatoes covered with a buttery crisp topping is what my Grandma’s potato casserole is made of. Bake up a pan of this old fashioned delight for dinner tonight or to share with your family and friends at your next gathering.

Down home southern cookin’.

Is Kansas considered a southern state? Well, it is south of Ohio, so in my mind, it is a southern state. Kansas is well known for their sunflowers, prairie land, Jayhawk basketball and my grandmothers cooking. Growing up, I remember the enormous spread she’d lay out for the family to eat. Each of us would gather around her antique dining room table, hold hands and pray over the meal which we were about to receive. Then we’d line up, one by one, with our plates in hand and dig in.

Grandma was well known for her ham and bean soup, twinkie cake, seven layer salad and many more scrumptious dishes. She would always prepare plenty of food so that we’d be sure to have leftovers for the dinner. I like her kind of thinking — cook once, eat twice!

Thankfully, grandma (Judae was her name) was generous and shared her cooking skills and recipes with our family. My Mom’s recipe box is full of timeless recipes they have made throughout the years. And potato casserole just happens to be one of those family favorites.

The potato casserole recipe is an easy dish to prepare. Simply, mix the ingredients together in a bowl, add the topping and within an hour, you will have a large side dish to serve. Alternatively, you can toss in some chopped ham to transform the side dish into a main course.

The retro recipe is pretty forgiving. Shredded potatoes are what the original recipe calls for but if you don’t have them on hand, diced will work just as well. You can use your favorite cheese too — mild, medium, sharp or even Colby will be delicious. Potato casserole is a great dish to serve any time during the week or weekend and is the perfect dish to take to potlucks, cookouts or holiday festivities like Independence Day celebrations or Christmas dinner.

Vintage Casserole Recipe

Makes: 9 x 13 pan

Ingredients to Make Potato Casserole

For Filling

2 lbs shredded or diced frozen potatoes, thawed
1/2 cup melted butter (1 stick)
1/2 cup onion, diced
1 can (10.5 oz) cream of chicken soup (preferably organic without msg)
1 cup sour cream
1 can (12 oz) evaporated milk
2 cups shredded cheddar cheese
1 tsp salt
1/2 tsp pepper

Topping

2 cups corn flakes
1/4 cup melted butter (1/2 stick)

How to Make Potato Casserole

Preheat oven to 325°. In a large bowl, mix together all filling ingredients. Pour into a greased 9 x 13 pan.

In a separate bowl, add the corn flakes. Gently stir in melted butter until the corn flakes have been completed coated. Sprinkle corn flake mixture on top of potatoes. Bake uncovered for 1 hour or until golden brown and slightly bubbly.

Do you love old fashioned recipes? Try out my grandma’s recipe for peanut butter cookies without dairy or easy coconut cream banana pie.

Yield: 9 x 13 pan

Grandma’s Potato Casserole

Ingredients

For Filling
2 lbs shredded or diced frozen potatoes, thawed
1/2 cup melted butter (1 stick)
1/2 cup onion, diced
1 can (10.5 oz) cream of chicken soup (preferably organic without msg)
1 cup sour cream
1 can (12 oz) evaporated milk
2 cups shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
Topping
2 cups corn flakes
1/4 cup melted butter (1/2 stick)

Instructions

Preheat oven to 325°. In a large bowl, mix together all filling ingredients. Pour into a greased 9 x 13 pan.
In a separate bowl, add the corn flakes. Gently stir in melted butter until the corn flakes have been completed coated. Sprinkle corn flake mixture on top of potatoes. Bake uncovered for 1 hour or until golden brown and slightly bubbly.