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."
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Ingredients

1 h servings 544 cals
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Original recipe yields 5 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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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.

Reviews

36
  1. 54 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

my husband thought it was awesome. Although I added some olive oil about 2 tsps and I also added a large garlic clove. That helped with the flavor.

This was sooooo good however I made some changes. I used frozen southern hash browns that I heated in the microwave until the chill was off of them. I also did not add chopped onion and added ...

This was ok. I needed a cheesy potato recipe that didn't take too long and this one sounded good. I liked the idea of the chicken soup. I'll probably add some garlic salt to the mix next time...

This was only okay to me. I was expecting a stronger flavor, but it was more subtle than I preferred.

it was great when i added sour cream and ketchup after cooking

It turned out just as all the comments had suggested. It tasted great, and even my picky children enjoyed it.