Potato Casserole I36 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“This casserole is made creamy and tangy by Cheddar cheese, sour cream, and cream of chicken soup. Quick-Easy-Delicious. Always a favorite.” - by FOXWORTH
Original recipe yields 4 to 6 servings
- Bring a large pot of salted water to a boil and add potatoes. Cook until tender, then drain water. While potatoes are cooking, heat a small skillet over medium heat. Melt butter and saute onion until golden brown. Set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Mash potatoes with cream of chicken soup and sour cream until smooth and creamy. Mix in onions, 3/4 cup cheese, salt, and pepper. Spoon into a 2 quart casserole dish and bake in preheated oven for 30 minutes. Sprinkle remaining 1/4 cup cheese over top and bake an additional 10 minutes. Serve hot.
Amount Per Serving (5 total)
- 544 cal
- 24.6 g
- 68.5 g
Based on a 2,000 calorie diet
Reviews (36)Rate This Recipe
"Instead of dicing, I sliced the potatoes and boiled them just a little so that they were still firm. When adding other ingredients, I didn't mash them, because I didn't want a mashed potato casserole...." See more. still wanted them chunky. I think boiling time would solve the soupy issue. I used cream of potato instead of cream of chicken, a little milk, and added pinch of salt, pepper, garlic, oregano, and basil. I used mozzarella and sharp cheddar cheese. Maybe I created my own recipe lol. This is definitely a recipe that needs tailoring according to your own personal taste."
"This was easy to make and a nice change. The potatoes turn out very creamy and have a lot of flavor...." See more"
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