Potato Casserole

Comfort food is the best way to deal with cold, rainy days.  I have no explanation for how or why the weather has such power over my appetite but as soon as the temperatures begin to drop, I start to crave carbohydrates.  Pastas, homemade breads and potato recipes replace the salads and grilled meats that filled our plates over the summer.  

Rather than fight the carbo cravings - I'm giving in and making my very favorite potato casserole for the weekend.  This is my go-to recipe for most of the holiday meals that I host, nearly all pot lucks that I have to bring food to and almost every luncheon that I put together.  I serve it so often in fact that I usually make two pans of potato casserole at a time so I can keep one in my freezer.  (You know, for those potato casserole emergencies.)

Why do I love this potato casserole so much?  (1) It's simple to put together. (2) It's super cheesy and delicious. (3) I can put it together ahead of time and stored in the refrigerator or freezer until I'm ready to use it.  (4)  Everyone always raves about it.  Did I mention how easy this recipe is?  

Potato Casserole
2 pounds frozen has brown potatoes (thawed)
1/2 cup butter (melted)
1 can cream of chicken soup
1/2 cup onion, chopped
8 ounces sour cream
2 cups cheddar cheese, shredded
1 teaspoon salt
1/4 teaspoon pepper

Topping
2 cups crushed ritz crackers
1/4 cup butter, melted

Combine all ingredients in bowl.

Scoop into a greased 9x13 pan. 

Combine topping ingredients.  Spoon over casserole. 

Bake 45 minutes at 350.  

Potato casserole pairs great with ham, with chicken, with pork and beef.  Or, if you're like me, you can skip the protein and get yourself a heaping bowl full of cheesy potato casserole and call it a meal.  

I've been making this recipe for at least 25 years and I can't believe that I'm just now getting around to blogging it.  I don't normally make recipes over and over again but this one is an exception.  

Ciao!

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