Potato Casserole Recipe – so cheesy and comforting!

Cheesy potato casserole with rescued spuds

For the first time, I actually rescued a bag of potatoes from the void deck of a neighbouring block. Not that I went dumpster diving for food intentionally but I just happened to spot an unopened bag of baby potatoes that was placed on the mosaic table. Whoever left the potatoes there, thank you very much for not throwing food away!

Stop food waste

This is definitely one interesting thing happening in my neighbourhood. Every now and then, I will see food items being left at the void deck – from staples, canned food and dried goods to fresh fruits, vegetables and snacks. Actually, I do that too sometimes because there may be some stuffs that I no longer need. Instead of throwing them away, I partake in an unofficial food exchange programme with stranger-neighbours so nothing goes to waste.

With my bag of rescued spuds, I thought I would whip up something impromptu for dinner with whatever ingredients I had in my fridge and pantry. ??

Quick and easy meal

This Potato Casserole is super easy to make. Simple ingredients. Nothing complicated. I like to keep the potato skin on as that’s the most nutritious part but if you prefer to peel yours, go ahead. Again, this is one of those really versatile casserole recipes. You can mix and match with whatever ingredients you like. Sliced button mushrooms. Cream of mushroom soup. Peas. Boneless chicken dark meat. Russets. Mozzarella. Anything, really. ?

  • 1kg baby potatoes, cut into cubes
  • 300g skinless chicken breast, cut into cubes
  • 1 large yellow onion, peeled & diced
  • 2 cups frozen corn
  • 1/2 cup water
  • 1 can Campbell’s cream of chicken (300g)
  • 250g cheddar cheese, shredded
  • handful of fresh parsley, chopped
  • 2 tsp olive oil
  • sea salt & freshly cracked black pepper
Preheat oven to 180 deg C.
Heat oil in pan and saute the onions till tender.
Add the chicken cubes and stir fry briefly till meat is no longer pink.
Add potatoes, corn, cream of chicken and water. Stir well and put on the pan lid.
Bring the mixture to a boil.
Reduce heat to simmer for 15 minutes till the potatoes are tender.
Season with salt (to taste if desired) and a few cracks of black pepper.
Transfer the mixture to a baking dish and spread the cheddar cheese evenly on top.
Insert into middle shelf of oven and bake for 20 minutes or till the cheese turns golden brown.
Garnish with parsley and serve while hot.

Leave a Comment