Pimento Cheese Potato Casserole is a family favorite that never disappoints. The cheesy potatoes get an upgrade with the addition of some green onions and pimentos. Then we add Corn Flakes for a nice buttery crunch.
Key to Success #1 – Cook the Potatoes
Can you tell that this is a vintage recipe?
You don’t often see instructions that say “cook with jackets on.”
The jackets are the skins. Cook them with the skins on.
Since you’ll be baking the casserole, you don’t want to cook the potatoes until they’re fully soft like a baked potato.
You want them to be firm when you peel and dice them.
You can bake the potatoes in a 425 degree F oven for 45 minutes to an hour.
Or you can cook them in the microwave.
The cook time depends on the power of your microwave but I would suggest that you cook for 5 minutes then check them and/or flip them and cook another 5 minutes until they are just starting to soften.
You can also cook your potatoes in the Instant Pot.
You’ll probably want to reduce the pressure cook time to about 10 minutes so that your potatoes will not be fully soft.
You can find the recipe for Instant Pot Baked Potatoes here.
Key to Success #2 – Add the Pimento & Cheese
Pimento and cheese is such a classic flavor combination, at least it is in the south.
The Masters is famous for its Pimento Cheese Sandwiches.
Do you even know what pimento is?
It’s a pretty red chili pepper that is not really spicy but adds a nice flavor.
We’re using Velveeta cheese for this recipe to add a real creaminess to the casserole.
Velveeta melts so well that it’s hard to beat in casseroles.
Key to Success #3 – Top It All Off
The best part of this Pimento Cheese Potato Casserole is perhaps the Corn Flakes that are sprinkled on the top.
The Corn Flakes are saturated with butter to make an extra delicious crunchy topping.
You can add more Corn Flakes if you’d like.
And let’s be honest, there’s no way I’m stopping at anything less than one stick of butter in this recipe.
A little extra butter never hurt anything.
You can’t go wrong with this Pimento Cheese Potato Casserole.
Did you add extra Corn Flakes and butter? Yesss!
Pin the Pimento Cheese Potato Casserole image below to your favorite Casserole board on Pinterest.
- 10 medium potatoes, cooked in jackets, on the hard side,then cubed
- 16 oz Velveeta cheese, cubed
- 3-4 green onions, diced
- 2 slices fresh bread, cubed
- 1 small can pimentos, diced
- 3/4 cup milk
- 1 cup Corn Flakes cereal, crushed
- 3/4 stick butter, melted
- Preheat oven to 350 degrees F.
- In large bowl, toss together cubed potatoes, Velveeta cheese, green onions, bread cubes and pimentos.
- Pour milk over the top and mix gently.
- Spread potato mixture evenly in greased 9X13 pan.Sprinkle crushed Corn Flakes over the potatoes. Pour melted butter over the top.
- Bake uncovered 45 minutes
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Nutrition Information:Yield: 24 Serving Size: 1 grams
Amount Per Serving: Calories: 168Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 331mgCarbohydrates: 20gFiber: 2gSugar: 3gProtein: 6g
Nutrition Information Provided For Educational and Informational Purposes Only.