Potato Casserole I

Potato Casserole I

36
FOXWORTH 6

"This casserole is made creamy and tangy by Cheddar cheese, sour cream, and cream of chicken soup. Quick-Easy-Delicious. Always a favorite."

Ingredients

1 h {{adjustedServings}} servings 544 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 68.5g
  • 22%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 658 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
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Reviews

36
  1. 54 Ratings

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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 cass...

This was easy to make and a nice change. The potatoes turn out very creamy and have a lot of flavor.

I've made this recipe before using frozen hash browns and it was always one of my favorites. This recipe using mashed potatoes ruined the consistency. I served it for company and was very emba...