“This baked potato casserole is loaded with Cheddar cheese, bacon, and French fried onion flavor.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Stir the potatoes, 1 1/3 cups of the onions, peas, cheese and bacon in a 13 x 9-inch (3-quart) shallow baking dish. Stir the soup and milk in a medium bowl. Pour the soup mixture over the potato mixture. Cover.
- Bake at 350 degrees F for 30 minutes or until hot. Stir.
- Sprinkle with the remaining onions. Bake for 5 minutes more or until the onions are golden brown.
Nutrition
Amount Per Serving (8 total)
- Calories
- 386 cal
- 19%
- Fat
- 21.4 g
- 33%
- Carbs
- 37.2 g
- 12%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"I took this to a cookout and it was a hit. Instead of using 2 cream of celery soups, I used one celery and one cream of chicken. I also added 1 cup of sour cream. I noticed that alot of people pick..." See moreed out the peas so I probably won't use those the next time!"
Kitten
"If there were 6 stars, I'd click on that one too. This was so good. I switched the green peas for broccoli florets and added more bacon. When it was finished cooking, I topped with some more crumbled..." See more bacon and shredded cheese. This recipe would be great to mess with because so many things taste great on a baked potato and I am sure it would be wonderful on the casserole. Good stuff, a keeper."
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