Incredible Potato Casserole

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2-quart casserole dish. (5 minutes)

Recipe View 35 mins Place the potatoes in a large pot, cover with cold, lightly salted water, and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 25-30 minutes. Drain the potatoes and let them cool slightly. (35 minutes)

Recipe View 10 mins Once cool enough to handle, peel and grate the potatoes into a large bowl. (10 minutes)

Recipe View 8 mins In a large skillet, melt 1/4 cup butter over medium heat. Stir in the condensed cream of mushroom soup and cook until heated through, about 3-5 minutes. Remove from heat and stir in the sour cream, 1 cup of the shredded Cheddar cheese, and the green onions. Season with salt and pepper to taste. (8 minutes)

Recipe View 5 mins Gently fold the cheese sauce into the grated potatoes, ensuring they are evenly coated. Pour the mixture into the prepared casserole dish and spread evenly. (5 minutes)

Recipe View 3 mins In a resealable plastic bag, combine the crushed cornflakes cereal and the melted butter. Shake to coat evenly. Sprinkle the cornflake mixture evenly over the top of the casserole, then sprinkle the remaining 1/2 cup of cheese. (3 minutes)

Recipe View 55 mins Bake in the preheated oven for 45 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving. (55 minutes)