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Potato Casserole

With creamy cheese sauce and cornflake topping, this potato casserole is a potluck goner!
Potato Casserole

Submitted By:

Dietary Interests: High Protein

Yield:

12 cups (2.68 kg)

Total Time:

1 Hour 21 Minutes

Print:

8.5x11

Difficulty:

Advanced

Save To:

Recipe Book

Ingredients

  • 8 small russet potatoes, unpeeled, quartered
  • 1 cup (115 g) medium onion, chopped
  • ¼ cup (55 g) butter spread
  • 2 cups (480 g) sour cream
  • 10½ fluidounce (315 ml) low fat cream of chicken soup, undiluted
  • 1 cup (115 g) cheddar cheese, shredded
  • 1 cup (120 g) Mozzarella cheese, shredded
  • 1 teaspoon (3 g) salt, optional
  • ½ teaspoon ground black pepper
  • 2 cups (55 g) corn flake cereal, crushed

Directions

  1. Preheat oven to 350˚F (180˚C). Spray a 9-inch X 13-inch (22.5 cm X 32.5 cm) baking dish with cooking spray.
  2. Place half of the potatoes, onion, and water into the Vitamix container and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 5.
  5. Blend for 10 seconds or until potatoes are chopped. Pour into a colander, rinse and drain.
  6. Repeat with second half of potatoes.
  7. Place butter spread, sour cream, chicken soup, cheeses, salt, and pepper into the Vitamix container in the order listed and secure lid.
  8. Select Variable 1.
  9. Turn machine on and slowly increase speed to Variable 4.
  10. Blend for 10 seconds or until mixed.
  11. Place potatoes and sauce in a large-size mixing bowl and mix thoroughly. Spoon into baking dish.
  12. Press corn flake cereal over top of casserole. Bake uncovered for 60 minutes.

Chef's Notes

For recipe variation, add 1 cup (140 g) chopped ham pieces.