Description
Mississippi Mud Potatoes are a creamy, cheesy potato casserole with a crunchy topping. This version skips bacon and ham for a simple, family-friendly side dish.
Ingredients
Scale
- 2 pounds potatoes, peeled and cubed
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- 1/2 cup chopped green onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup crushed corn flakes cereal
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Place the cubed potatoes in a large pot. Cover with water and bring to a boil. Cook for 10 minutes, then drain.
- In a large bowl, mix the cream of mushroom soup, sour cream, 1 1/2 cups of cheddar cheese, 1/4 cup of melted butter, green onions, garlic powder, salt, and pepper.
- Add the drained potatoes to the bowl. Stir until the potatoes are well coated.
- Transfer the potato mixture to the prepared baking dish.
- In a small bowl, combine the crushed corn flakes with the remaining 1/4 cup of melted butter. Sprinkle this mixture over the potatoes.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake for 30 to 35 minutes, until the casserole is hot and bubbly and the topping is golden.
Notes
- You can use frozen cubed potatoes for a quicker prep. Thaw them first.
- For extra crunch, add crushed potato chips to the topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 380
- Sugar: 3 grams
- Sodium: 720 milligrams
- Fat: 24 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 33 grams
- Fiber: 3 grams
- Protein: 10 grams
- Cholesterol: 65 milligrams