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Potato Casserole

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  Potatoes 8 Medium (Unpared)
  Bay leaf 1
  Butter 1⁄4 Cup (4 tbs), melted (1/2 Stick)
  Canned cream of chicken soup 10 3⁄4 Ounce (Undiluted, 1 Can)
  Dairy sour cream 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Green onions with tops 3 , chopped
  Grated sharp cheddar cheese 1⁄2 Pound (2 Cups)
  Crushed corn flakes 1⁄2 Cup (8 tbs)

Cook potatoes in jackets with the bay leaf in boiling salted water until barely tender.
Peel and grate coarsely.
Add butter to soup; stir till smooth.
Blend in sour cream, salt, pepper, green onions and 1 1/2 cups of the grated cheese.
Pour over potatoes and stir gently till blended.
Spoon into buttered 2 1/2 quart casserole; bake uncovered in moderate oven, 350 degrees, for 30 minutes.
Combine remaining 1/2 cup of cheese with corn flake crumbs and sprinkle over casserole; bake 10 to 15 minutes longer.

Recipe Summary

Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3385 Calories from Fat 1730

% Daily Value*

Total Fat 205 g315%

Saturated Fat 113.9 g569.4%

Trans Fat 0 g

Cholesterol 564.7 mg188.2%

Sodium 4942.9 mg206%

Total Carbohydrates 311 g103.8%

Dietary Fiber 32.7 g130.8%

Sugars 27.2 g

Protein 101 g202.6%

Vitamin A 145.4% Vitamin C 482.7%

Calcium 224.3% Iron 121.6%

*Based on a 2000 Calorie diet

Potato Casserole Recipe