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Potato Chip Casserole

Potato Chip Casserole

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
SBLOVIN

SBLOVIN

A simple meat and vegetable casserole that fed the teenagers in our family.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 948 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off the grease. Stir in the green beans and corn, and cook for a few minutes. Mix in the cans of soup until well blended. Transfer to a 9x13 inch baking dish. Top with shredded cheese and crushed potato chips.
  3. Bake for about 15 minutes in the preheated oven, until the cheese melts and the chips are toasted. If you like crispier chips, you can sprinkle them on top after the cheese has melted, and bake for another 5 minutes.
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Reviews

Rach
6

Rach

7/25/2011

not a fan.

MaryAnn K.
6

MaryAnn K.

10/25/2006

My mother made a recipe very similar growing up and I always loved it. Great on a cold day. The addition of the cheese and chips on top give it a nice touch. Serve over hot white rice and it is wonderful!

Wendy T
4

Wendy T

11/10/2011

What a simple and delicious recipe. I added habanero cheese dip (for a little kick), peas and substituted the potato chips with French's fried onions...as well as used low fat cream of mushroom soup in an attempt to lessen the fat. For my leftovers the next day, I put it over rice, as previously suggested. Yum!! This may just be on the table over the holidays due to the rave reviews.

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