Aunt JoAnn’s Potato Casserole

Oh My Lord!! We had an Easter feast with our favorite friends, Kyle and Ashley. Kyle has been Johns best friend since 5th grade, and I met them almost 9 years ago when John and I started dating. Ashley is a culinary genus, and doesn’t ever fail to surprise in the kitchen. When she said that we would be having ham and mashed potatoes, I just pictured your regular old mashed potatoes…which don’t get me wrong, they are delicious, but you can only have them so many times without getting bored.

I can’t believe I’ve never thought of doing this. It’s so simple, and yet so sinfully good. Be prepared to eat until your uncomfortably full. This recipe is for the large 9×13 pan, and uses 5 lbs of potatoes. You can adjust accordingly if you are going to make a smaller pan. I stick with this portion because John likes to eat them for the next couple of days.

Aunt JoAnn’s Potato casserole

You will need:

  • 5 lbs of potatoes; peeled and diced
  • 1 stick of butter
  • 2 cups shredded cheddar cheese
  • 1 can cream of mushroom soup
  • 1 8oz container of sour cream

Season water with salt and boil potatoes until soft. Drain and add to ungreased 9×13 glass Pyrex dish.

In a separate sauce pan, over medium heat, add 1 stick of butter, cream of mushroom soup, 2 cups shredded cheddar, the container of sour cream, 1 tsp pepper, and a pinch more salt. Simmer over medium heat until creamy. This will be on the thick side, don’t worry, it’s better. Keep a close eye and don’t let the sauce scorch. Once combined, pour over potatoes in the pan, and mix everything together, making sure to coat all the potatoes. Bake at 350 for 30 minutes, or until golden brown and bubbly.

This was THE BEST potato dish I have had in a long time. I am actually getting ready to sit down and peel potatoes for ours tonight. Hubby is going to be so excited!!


2 thoughts on “Aunt JoAnn’s Potato Casserole

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