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READY IN 35 mins

Potato Chip Casserole

Read Reviews (13)

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

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All about Cream

Original recipe makes 8 servings Change Servings

1 pound ground beef
1 (15 ounce) can green beans, drained
1 (11 ounce) can whole kernel corn, drained

2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (8 ounce) package shredded mozzarella cheese
1 cup crushed plain potato chips (optional)

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Directions

Preheat the oven to 350 degrees F (175 degrees C).
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.
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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PREP 20 mins
COOK 15 mins
READY IN 35 mins

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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!

—MaryAnn K.

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Most Helpful Critical Review

Jul 25, 2011

not a fan.

—Rach

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16 Ratings

Nov 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.

—Ms Wendalyn

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Oct 05, 2009

This casserole wasn't all to my taste, but I think it's a good base. I think it needs more seasonings, especially in the meat. My husband suggested using one can of cheddar cheese soup as well as cream of mushroom soup with shredded cheddar on top... I did like all the textures going on - the corn, beef, chips, etc. but for me it really needs a nice kick. Maybe southwest seasonings or something like that.

—cuisinequeen

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Dec 31, 2008

I made a "basket" of cooked spaghetti on the bottom of my casserole dish and then followed the recipe exactly as posted. Simply delicious. Also excellent the next day in my lunch box.

—Ralph Carson

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Jan 05, 2007

I made this without the beef, and only one can of soup as a side dish. It was very good and quite easy.

—Sarah

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Aug 09, 2006

made a few changes for stuff i had at home already used 2 cans of chicken 1 can of green beans and 2 cans cream of mushroom. mixed them togethor and topped with monterey and colby cheese. topped with chips and scallions. = ) turned out super yummy and my super picky kids cleaned there plates.

—AndysGirl

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Feb 25, 2006

This recipe came out pretty good. The only item that I may add is perhaps placing this on top of some noodles for some added flavor.

—AC_CRUSADE

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Nutrition

Calories
327 kcal
16%

Carbohydrates
19.2 g
6%

Cholesterol
52 mg
17%

Fat
19.5 g
30%

Fiber
1.9 g
8%

Protein
19.5 g
39%

Sodium
948 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Potato Chip Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 327
Calories from Fat: 176

% Daily Value *
Total Fat 19.5g 30 %
Saturated Fat 7.6g 38 %
Cholesterol 52mg 17 %
Sodium 948mg 38 %
Potassium 430mg 12 %
Total Carbohydrates 19.2g 6 %
Dietary Fiber 1.9g 8 %
Protein 19.5g 39 %
Sugars 2.9g
Vitamin A 6 %
Vitamin C 6 %
Calcium 31 %
Iron 26 %
Thiamin 7 %
Niacin 55 %
Vitamin B6 14 %
Magnesium 12 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.