Dinner

Mennonite Potato Casserole Recipe

Byluca Carter December 18, 2025December 18, 2025

Introduction

This Mennonite Potato Casserole is a creamy, comforting dish featuring tender potatoes mixed with creamy soups, sour cream, and cheese, all topped with a crunchy cornflake layer. It’s perfect for family dinners, holiday gatherings, or potlucks where everyone will ask for seconds.

A round brown baking dish filled with a three-layer hot casserole. The bottom layer is creamy white mashed potatoes visible where a section is missing. The middle layer has melted golden-yellow cheese, bubbling and soft. The top layer is a crumbly brown crust with a rough texture, browned and crunchy. Steam rises from the hot casserole against a smooth grey background on a white marbled surface, with small crumbs scattered around the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6–8 medium potatoes, peeled and cubed
1 can (10.75 ounces) condensed cream of mushroom soup

1 can (10.75 ounces) condensed cream of chicken soup
1 pint (16 ounces) sour cream

1/2 cup melted butter
1/2 cup chopped onion

2 cups shredded cheddar cheese, divided
1/4 teaspoon black pepper
Salt, to taste

Cornflakes, crushed (for topping)
2 tablespoons butter, melted (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.

Step 2: Place the cubed potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 10–12 minutes. Drain thoroughly.
Step 3: In a large bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, melted butter, chopped onion, 1 1/2 cups shredded cheddar cheese, salt, and black pepper. Mix well.
Step 4: Gently fold the drained potatoes into the soup mixture until evenly coated.

Step 5: Transfer the mixture to the prepared baking dish and spread it evenly.
Step 6: In a small bowl, mix the crushed cornflakes with 2 tablespoons of melted butter.
Step 7: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the potato mixture, then top with the buttery cornflakes.

Step 8: Bake for 30–40 minutes, or until the topping is golden brown and the casserole is bubbly.
Step 9: Let the casserole rest for 5–10 minutes before serving to set.

Tips & Variations

Use sharp cheddar cheese for a more pronounced cheese flavor, or mix in some smoked gouda for a subtle twist.

For a lighter option, substitute half the sour cream with Greek yogurt.
Add cooked bacon or diced ham into the mixture for extra savory depth.
Prepare the casserole ahead and refrigerate; bake just before serving to save time.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat portions in the oven at 350°F (175°C) until warmed through, or microwave individual servings. The topping may lose some crunch after refrigeration but will still be delicious.

How to Serve

A white rectangular baking dish holds a hot macaroni and cheese casserole with steam rising. The top layer is a thick, melted orange cheese crust covered with a crunchy light brown crumb topping. Below the topping is a creamy yellow cheese sauce bubbling over soft, tender elbow pasta that fills the dish to the edges. One corner of the casserole is scooped out, showing three main layers: the golden crumb topping, the smooth orange cheese layer beneath it, and the soft macaroni coated in a pale yellow sauce at the bottom. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of potatoes for this casserole?

Yes, Yukon Gold or red potatoes work well because they hold their shape nicely. Russets can be used too but may become softer.

Is it possible to make this casserole dairy-free?

To make it dairy-free, use dairy-free sour cream and cheese alternatives, and swap the butter for a plant-based version. Ensure the condensed soups used are dairy-free or prepare homemade substitutes.