Lion House Potato Casserole is a cheesy, creamy, and with that little bit of crunch with from the topping it makes this recipe the perfect side dish for any occasion!
We love this dish at family gatherings, it’s tradition for most holidays~ especially at Christmas and Easter time.
I’m positive you’re family will love this delicious baked side dish. It’s easy to make a day ahead, cover, and refrigerate over night. Then for the final baking time just extend from 30 minutes to 45 minutes and serve.
- 5 large potatoes
- 3 Tbsp butter, melted
- 1 can, 10 1/2 oz cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 3 Tbsp finely chopped green onions
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup cornflake crumbs or dry bread crumbs, mixed with melted butter below
- 2 Tbsp butter, melted
- 3 Tbsp Parmesan cheese
- Bring salted water to boil in stock pot.
- Boil potatoes until tender.
- Drain and peel.
- Slice into 1/4 inch slices.
- Place in 2 or 3 quart casserole dish.
- Pour 3 Tbsp melted butter over potatoes.
- In mixing bowl combine together soup, sour cream, milk, onions, and cheese.
- Pour evenly over potatoes.
- Do not mix.
- Cover the top with buttered crumbs mixed with Parmesan cheese.
- Bake at 325 degrees for 30 minutes.
*Recipe from the Lion House Restaurant in Salt Lake City, Utah
When you think of ultimate comfort food this Lion House Potato Casserole recipe is sure to come to mind!
Have a fabulous Monday!
Much Love and Peace~