Potato Casserole I

Potato Casserole I

12
Leslie 0

"This recipe is nice to use when you have a lot of Thanksgiving turkey leftovers and run out of leftover recipe ideas. You can add chopped ham, turkey or make it meatless. This dish is so versatile it is good anytime of the year."

Ingredients {{adjustedServings}} servings 409 cals

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 815 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a six quart casserole dish, mix together the hashbrowns, onion, chicken soup, mushroom soup, chives, butter, sour cream and cheese. Bake covered for 45 minutes.
  3. Remove from oven, sprinkle with bacon and potato chips. Bake uncovered for 15 to 25 minutes.
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Reviews 12

  1. 16 Ratings

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POPNFRESH
10/9/2003

I TURNED MINE INTO A TURKEY CASSEROLE. I USED ONLY 1/2 THE HASHBROWNS AND ADDED MUSHROOMS AND COOKED TURKEY. SAGE, THYME AND GARLIC TIED ALL THE FLAVOURS TOGETHER. HAD A PERFECT AMOUNT OF SAUCE, NOT DRY AT ALL. EXCELLENT!

CAROL ONKEN
12/2/2002

I think this recipe would have been better with half the potatoes. It was dry when prepared according to the directions. I added extra sour cream and cheese & it was still a dry casserole.

Linda Farrell
12/23/2010

Melt 1 stick butter. Add diced onion, can cream of chicken soup, 16oz sour cream and 2 cups sharp cheddar cheese. Mix in bag frozen southern style hash browns. Top with crushed corn flakes (optional). My ex sister-in-law added frosted flakes and it was actually pretty good.