Thanksgiving Potato Casserole Recipe

Filling and cosy, this Twice Baked Potato Casserole is a simple holiday side dish. Simple ingredients, great taste!

– 4 large potatoes (about 2 lbs.) – 1 small onion (minced) – 1 tsp. salt (or to taste) – 1 tsp. pepper (or to taste) – 1/4 cup dill (chopped) – 1/4 cup chopped parsley – 2 cups shredded cheddar cheese (or your favorite kind) – 1 1/2 cups sour cream


Wash and dry potatoes, lay on a baking tray, and bake at 425ºF for 1 hour (or until done), rotating once. Cool fully.


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Shred potatoes after peeling. Mix them in a big bowl. Add in minced onion, fresh herbs, salt, and pepper.

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Mix gently with two forks.1 minced small onion, 1 tsp. salt, ¼ cup chopped dill, ¼ cup chopped parsley, 1 tsp. pepper. 

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Gently stir in the cheese and sour cream. 2 cups shredded Cheddar, 1 ½ cups sour cream.

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 Place potato mixture in 9-inch square pan or 2-quart casserole dish. Preheat oven to 425ºF and bake for 30–35 minutes.

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