The Farmer's Exchange Online Home
Friday, March 27, 2020
Michiana's Popular Farm Paper Since 1926
Click here to subscribe today

Potato Casserole


Published: Friday, March 20, 2020

2 to 2¼ lbs. small red potatoes, coarsely chopped (about 6 c.)

1 c. chopped onion (1 large)

8 oz. carton dairy sour cream

1 c. (4 oz.) shredded Monterey Jack cheese

1 c. (4 oz.) shredded sharp Cheddar cheese

½ tsp. salt

¼ to ½ tsp. cayenne pepper

14.5 oz. can diced tomatoes, drained

½ c. dairy sour cream (optional)

Chopped fresh tomato, chopped avocado and sliced green onions (optional)

Preheat oven to 350°. In a large saucepan, cook potatoes and chopped onion, covered, in a large amount of boiling water about 20 minutes or until tender; drain and return to saucepan.

Stir in the 8 oz. sour cream, the Monterey Jack cheese, Cheddar cheese, salt and cayenne pepper. Stir in drained canned tomatoes. Spoon into a 2-qt. rectangular baking dish.

Bake, uncovered, about 30 minutes or until heated through. Cover and let stand for 10 minutes before serving. If desired, top with the ½ cup sour cream, fresh tomato, avocado and green onions. —10 servings.

Return to Top of Page