Aunt Bee’s 3-Ingredient Casserole

Aunt Bee’s 3-Ingredient Casserole–an easy side dish made with tender red potatoes, sour cream and plenty of cheddar cheese.

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Aunt Bee’s 3-Ingredient Casserole

This recipe has only 3 ingredients minus salt and pepper! It’s a super easy potato side dish that uses red potatoes (my favorite!). The potatoes get steamed up quickly in the Instant Pot (or on the stove) and then shredded and stirred together with sour cream and cheddar. Then the concoction is baked in the oven. It’s a good alternative to the potato side dishes made with frozen hashbrowns and “cream of” soup. I hope you enjoy! (This recipe is adapted from Easy Potato Casserole on The Seasoned Mom. The recipe came from the Author’s Aunt Bee).

Ingredients/Substitution Ideas

• Red potatoes
• Kosher salt
• Black pepper
• Sour cream
• Cheddar cheese–or Colby Jack, Monterey Jack

Steps

Pour 1 ½ cups of water into Instant Pot. Place red potatoes into steamer basket and drop into the bottom of the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 10 minutes. When time is up move valve to venting. Remove the lid. If you don’t have an Instant Pot you can just boil the potatoes until tender about 10-15 minutes. 

Let potatoes cool until easy to handle (I put mine in the refrigerator). Heat oven to 350° F. 

Coarsely shred the potatoes. 

In a mixing bowl gently stir together the potatoes, salt, pepper, sour cream and 1 cup of the cheddar. 

Spray a 8×8 inch baking dish with non-stick cooking spray. Spread the potato mixture into the pan. Top with the remaining half cup of cheese. 

Bake for 25 minutes. Serve and enjoy!

Notes/Tips

• You don’t need to peel the potatoes: Their skins are thin and tender, so there’s no need to peel them.
• Let the potatoes cool: Cooling the potatoes before shredding makes them much easier to handle and helps keep them from turning into mashed potatoes. I put mine in the refrigerator to speed it up.
• Shred them coarsely: Use the large holes on a box grater.
• Stir gently: Once the potatoes are shredded, gently fold everything together so you don’t completely break down the potatoes.
• Shred your own cheese: Cheese shredded from a block melts more smoothly than pre-shredded cheese.
• Add-ins: Some ideas for add-ins are cooked crumbled bacon, sliced green onions, chives or diced ham.
• Add some protein: try using half sour cream and half plain greek yogurt (or cottage cheese).
• Gluten free: this dish is gluten free!
• What to serve with it: These potatoes are a great side for ham, roast beef, pork chops, grilled chicken, meatloaf or barbecue. You can easily double these potatoes for serving a larger group.
• Leftovers: Store leftovers in an airtight container* in the refrigerator for about 4 days. You can freeze the casserole, although sour cream can sometimes change texture slightly after freezing.
• Make ahead: You can assemble the casserole ahead of time, cover and refrigerate it, and then bake when you’re ready. Because it will be cold from the refrigerator, plan on adding a few extra minutes to the baking time.
• Tools:
  • I used my 6 quart Instant Pot* to steam the potatoes.
  • 8×8 inch baking pan*
  • Silicone steamer basket*
  • Magnetic measuring cups*
  • Magnetic measuring spoons*
  • Box grater*

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.