Potato Casserole I

Potato Casserole I

11 Reviews 1 Pic
Leslie
Recipe by  Leslie

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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 (11)

Rate This Recipe
POPNFRESH
14

POPNFRESH

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
11

CAROL ONKEN

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
6

Linda Farrell

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.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 409 cal
  • 20%
  • Fat
  • 34.2 g
  • 53%
  • Carbs
  • 41.9 g
  • 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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