St. Patrick’s Day tends to bring out the potato-lover in many of us.
THIS POST has a bunch of great spud-themed crafts and treats for St. Patrick’s Day, but I realized that I have never shared my mom’s famous Kentucky Potato recipe here on the blog.
It’s about time!
Trust me, friends, this casserole is amazing. It is so easy to make and it tastes great alongside ham or turkey (if you’re starting to plan your Easter dinner menu) or simply with a spoon in the middle of the night.
Ingredients:
1 bag of frozen Potatoes O’Brien with onions and peppers
3 cans Cream of Potato soup
16 oz Sour Cream
2 cups Cheddar Cheese, shredded
Directions:
Step 1 – Pour everything in a big bowl.
Step 2 – Mix everything up.
Step 3 – Dump into a 9×13 casserole dish.
(You can see – this is not rocket science.) 
Step 4 – Bake at 325 degrees for 1 hour.
Don’t they kind of look like a big pot of gold???
Maybe we should call them Pot of Gold Potatoes instead!
Better than anything a leprechaun could bring – if you’re the kind of person who likes food more than money.
Happy Kentucky Potato-ing!
What a pretty 9 x 13 dish. Where did you get it?
Brittani, it’s my mom’s! I just called her to ask and she can’t remember! I’ll see if I can dig anything up on it… It was a gift… Possibly from Southern Living when they used to have consultants and products?? I will let you know if we think of it! xoxo
Hi Julie, I wonder if it is from Crate and Barrel – I have a similar one from there that is smaller.
Thank you for your awesome blog! God bless you and your precious family!!
This looks yummy.
This Kentucky girl thinks Kentucky is the pot of gold under the rainbow. Looks very yummy! I see this on my menu very soon. Thanks!
I add one jar of hormel bacon bits. Very yummy