White Potato Casserole
A hearty potato casserole with colorful bell peppers, onions, and a creamy milk and egg mixture, topped with cracker crumbs—perfect for family dinners and comfort food cravings.
Ingredients
Instructions
- Mix chopped onion, chopped bell pepper, salt, black pepper, and melted butter in a pot. Pour in a small amount of water.
- Boil until almost done.
- Remove from heat and let cool slightly.
- Add flour, milk, and eggs to the mixture.
- Beat well until combined.
- Place sliced cooked potatoes in a deep casserole dish.
- Pour the mixture over the potatoes.
- Scatter cracker crumbs on top.
- Bake in a preheated 350°F oven for 35 minutes.
Tips & Substitutions
For a creamier texture, consider adding a cup of shredded cheese, such as cheddar, to the mixture before baking. If you're looking for a gluten-free option, substitute the flour with cornstarch and use gluten-free cracker crumbs. This casserole can also be enhanced with herbs like thyme or rosemary for added flavor. Make sure the potatoes are well-cooked to ensure they meld nicely with the other ingredients.
Serving Suggestions
This White Potato Casserole pairs beautifully with a fresh side salad or steamed vegetables for a complete meal. Consider serving it alongside grilled chicken or fish for a protein boost. For a comforting vegetarian dinner, serve it with a slice of hearty bread or a bowl of soup, like a light Tomato Basil Soup. Enjoy it as a side for gatherings or potlucks.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and cover the casserole with foil to prevent drying out. Heat for about 20-25 minutes, or until warmed through. Alternatively, individual portions can be microwaved until hot.
Nutrition & Diet Analysis (per serving)
Each serving of White Potato Casserole contains roughly 1064 calories, with 20g protein, 175g carbohydrates, and 32g fat. It is an excellent source of vitamin C (56% of the Daily Value), potassium (45% of the Daily Value), and iron (42% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 593mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw potatoes instead of cooked ones?
Using raw potatoes is not recommended, as they will not cook evenly within the casserole. Always use pre-cooked potatoes for the best texture and flavor. You can boil or steam them until tender before slicing and layering them in the dish.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Simply follow the recipe up to the baking step, cover, and refrigerate. When ready to bake, allow it to come to room temperature for about 30 minutes, then bake as directed. This can save time on busy days.
What can I substitute for the eggs in this recipe?
If you need an egg substitute, consider using 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth for each egg. This will help bind the ingredients together while maintaining moisture in the casserole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).