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This 1970’s Classic Party Potato Casserole is baked hash browns in a creamy cheesy sauce with a crispy topping. Similar to Funeral Potatoes, Cheesy Potatoes and Scalloped Potatoes, they are all of the same recipe family. They were called “Party Potatoes” before they were called “Funeral Potatoes.” This recipe is quicker and easier than it used to be. Now we have the ease of pre-shredded hash brown potatoes as a short cut.

History Tidbit

“A Casserole just isn’t a casserole without Campbell’s.” The Vintage Cook, Lanie Smith, 2023

Yes, I just made a world famous quote. 

I glanced through one of my older cookbooks to see the variation of potato casserole recipes. No doubt, before there were Campbell’s Soup laden casseroles, there were “Escalloped Potatoes.”

Then & Now

Lucky for us, today we have hash browns all ready-to-go that have been flash frozen. Using pre-shredded frozen hash browns —makes this dish more predictable and quicker than it used to be. It was originally called Party Potatoes because it served a larger crowd. Then it got the name “Funeral Potatoes” because it was often served at Funeral receptions with the meal at those gatherings. I don’t know about you, but I prefer a Party rather than a Funeral! 🙂 

Ingredients

The Soups Over the years, people have mixed and matched different combinations of “Cream Of” Soups. I really like the Cream of Celery and Potato combination because it is a subtle flavor and the chunks of potato from the soup make it extra hearty.

The Cheese I prefer to use a rectangular block of cheese and grate it myself with a grater box so that it’s extra cheesy smooth, but a bag of pre-shredded and measured cheddar works great too.

The Topping The first casseroles were topped with bread crumbs, then we moved to crunchy or buttery crackers and for this recipe we use buttered corn flakes. Just be sure to really grind or bang up your cornflakes until fine. We don’t want it to look like a box of cereal dumped on top. Even though that is what it is. 🙂 

Side Dish or Main Dish? YES.

This recipe accompanies many main dishes like a baked ham, fried chicken, pork chops or bbq ribs. To make this a main dish, just chop up a ham steak into 1/2 inch cubes and stir it in before baking. Then you will have a Ham and Cheese Potato Casserole with a quick tossed salad and WHALLAH! Dinner will be complete.

The recipe I composed for you below, is in a 13″ x 9″ x 2″ baking dish. It fills about 3/4 way up. For a larger batch, simply double the recipe and double the width size of the pan or use two pans. The recipe below serves six people as a side dish. It’s important to go wider not necessarily deeper. You would need to increase the baking time as well.

Party Potato Casserole

Classic Party Potato Casserole is baked hash browns in a creamy cheesy sauce with a crispy topping.

5 from 1 vote

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Course: Side Dish

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 6 people

Ingredients

• 5 cups frozen shredded hash brown potatoes
• 1/4 cup finely diced onion
• 1 10.5 ounce can Cream of Celery
• 1 10.5 ounce can Cream of Potato
• 1 cup regular sour cream
• 2 cups grated cheddar cheese 8 ounce block, grated.
• 1/4 teaspoon black pepper
• 3/4 cup crushed corn flakes measure after crushing
• 1/4 cup unsalted butter melted

Instructions

• Preheat oven to 350 degrees.
• Pour frozen hash browns into a large bowl. Set aside.
• In a medium bowl, with a spoon, stir together the onion, two soups, sour cream, cheese, and pepper.
• Pour soup mixture over the potatoes and stir well.
• Spray or coat baking dish with cooking spray or rub with oil.
• Spread mixture into baking dish.
• In a small bowl, add crushed corn flakes and melted butter. Stir. (You can use a blender or chopper, or place in a ziplock back and bang with a mallet or can until finely crushed.) Set aside.
• Cover casserole with aluminum foil. Bake for 50 minutes.
• Remove foil, sprinkle the corn flake mixture on top and continue baking uncovered an additional 10 minutes or until top is golden and bubbly.
• Let cool for 15 minutes before serving.

Video

Notes

If you would like, you can add the cornflake topping at the beginning before you put it into the oven.

You may also thaw or defrost the hash browns before mixing together. In that case, you can reduce the total baking time by 10 minutes.

While I was in Seattle I had the opportunity to chat with (and film) Rodney Snyder, who is an expert chocolate historian and the Research Director for The Historic Division of Mars. He has published books and visited over seventy cocoa and chocolate factories all over the world.

Aside from discovering chocolate has been consumed as a drink for most of it’s existence, I also learned these fascinating facts:

• Grinding the roasted beans, combined with other unique indigenous plants, would have led to the first chocolate drink. The chocolate recipes included ingredients such as ground corn, allspice, chili pepper, pine nuts, and ear flower (custard apple). The chocolate drink was poured back and forth from one vessel to another until it was foamy (similar to the froth on modern-day cappuccinos).

• The story of the origin of chocolate and cocoa pods were part of religious ceremonies. Chocolate was reserved for adult males and consumed by priests, high government officials, military officers, distinguished warriors, and occasionally sacrificial victims of ritual purposes.

• John and Abigail Adams were very fond of chocolate. In 1779, John Adams, while in Spain, wrote, “Ladies drink chocolate in the Spanish fashion. Each lady took a cup of hot chocolate and drank it, and then cakes and bread and butter were served; then each lady took another cup of cold water, and here ended the repast.”

They kindly gave me a warm sample of this “Chocolate Tea”, made from their chocolate. It tastes like a luxurious melted spiced chocolate drink, perfect for sipping. Regular old hot chocolate fails in comparison.

American Heritage Chocolate (Division of Mars) is an authentic line of products that celebrates the history of chocolate. Their recipe is made with all-natural ingredients and shares the same character as chocolate made in the colonial times. If you would like to try it you can order it on-line. For recipes visit: http://www.americanheritagechocolate.com/html/recipes.htm

Hi Friends!

I am a huge fan of Bob’s Red Mill products. I first started using them about 5 years ago when my daughter Ellie was diagnosed with Autism and we tried the gluten-free/casein-free diets. Bob’s offers so many varieties of cooking ingredients that are of the highest quality. That special diet didn’t seem to have any connection to Ellie’s autism, but I will never forget the challenge I faced as a mom trying to make delicious foods under those restrictions.

When I heard about Bob’s Spar For The Spurtle contest again this year, I knew I had to enter. Here are the details of the prize package, and the written recipe to follow for my entry! Enjoy~ and cross your fingers!

“Based on the video submissions, three finalists will be chosen to receive the ultimate trip for Bob’s Red Mill fans. The finalist prize package includes:

Roundtrip airfare to Portland, Oregon
Three-nights’ accommodations at a downtown Portland hotel
A tour of Bob’s Red Mill led by company founder Bob Moore
A gift basket filled with Bob’s Red Mill products, merchandise and olive oil from California Olive Ranch
$100 Bob’s Red Mill Gift Card
A spot in the live cook-off on August 10 for a chance at the Grand Prize
$100 for cook-off supplies

The winner of the live cook-off will receive the grand prize, which includes the following:

Round-trip airfare for two to Scotland to represent Bob’s Red Mill at the 19th annual Golden Spurtle World Porridge Making Championship in October 2012
Two nights’ accommodations in Edinburgh, three nights’ accommodations in Carrbridge (for two)
Rail transportation between Edinburgh and Carrbridge (for two)
$2500 cash!” www.sparforthespurtle.com

Paradise Porridge Potstickers

1/2 cup Bob’s Red Mill Steel Cut Oats
2 1/2 cups filtered water, divided
1/8 tsp. salt
1/4 cup natural dry-roasted macadamia nuts, chopped
1/4 cup Bob’s Red Mill Evaporated Cane Juice Sugar
1/4 tsp. nutmeg, freshly grated
1/2 cup fresh ripe mango, peeled, seeded, fine diced
1 small ripe banana, no brown spots, fine diced
gyoza wrappers
3 Tbsp. canola oil

Topping
1/2 cup local honey
6 ounces fresh raspberries, sliced in half lengthwise
1 cup frozen coconut milk, coconut gelato, or vanilla ice cream

1. Soak 1/2 cup of Bob’s Steel Cut Oats in 1 cup filtered water (covered) overnight in the refrigerator.

2. In a heavy 3-quart pot, bring 1 1/2 cups filtered water to a rapid boil on high heat. Add salt.

3. Drain oats in cheesecloth-line colander over bowl. Reserve the oat-water. Stir oats into boiling water. Cover and reduce heat to medium-low for about 10 minutes, stirring occasionally. In last two minutes, remove lid, increase heat to stir out moisture and oats become very thick. Remove from heat, pour into a large bowl and cool for two minutes.

4. Stir in nuts, Bob’s Red Mill Evaporated Cane Juice Sugar, nutmeg, mango, and banana.

5. Dampen the inner edges of wrappers with oat water. Place a tbs. of oat mixture on center of each wrapper, fold and pinch closed along the moistened edge with fingertips to make a moon shape. Dip in oat-water and shake excess.

6. Heat oil in a non-stick 12-inch fry pan to medium. Add the dumplings and cook until the bottoms are just light golden. Turn dumplings over and replace lid, cook another two minutes. Remove with slotted spatula onto serving plate.

7. Drizzle on the honey. Garnish with raspberries and one small scoop of frozen dessert.

Makes about 30 dumplings

Umbrella? Check

Rain Coat? Check

Stuffed Monkey? Check

Ruby Slippers? Check

Girdle? Check (just kidding)

My adrenaline is flowing off the charts today as I pack for my direct flight to that paradise of culture, Seattle. There are so many things I didn’t get to do last time I was there because I was in competition mode.

This time, I will actually go IN the Space Needle. I’ll ride a boat, visit an art museum, hang out with fellow Moms and Foodie friends on a scavenger hunt, feast of Blogher Food 12′ tastings…it just doesn’t get any better than this.

Until we meet again, take a look at my last visit to Seattle.