1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (213g) Recipe makes 8 servings
Calories 502
Calories from Fat 336		(66%)
Amount Per Serving		%DV
	Total Fat 37.4g	57%
	Saturated Fat 19.7g	98%
	Monounsaturated Fat 12.6g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 60mg		20%
Sodium 467mg		19%
Potassium 578mg		16%
Total Carbohydrate 36.5g		12%
	Dietary Fiber 2.3g	9%
	Sugars 2.3g
Protein 9.1g		18%
detailed view... how is this calculated?

Menus using this recipe:

Cheesy Potato Casserole

Recipe #15828 | 1¼ hours | 5 min prep | add private note

⁽⁶⁴⁾ RATE IT NOW Print Recipe

By: TheDancingCook
Dec 15, 2001

Great side dish for any meat dinner; can be served with your Easter ham, is a great substitute for the ordinary baked potato at your summer BBQ or can be served with any other dinner, anytime.

SERVES 8 (change servings and units)

Ingredients

2 lbs frozen hash browns (I use the diced kind)
1/2 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup diced onion
salt and pepper, to taste

Directions

1
Defrost potatoes, melt butter, and mix together all ingredients.
2
Bake at 350 degrees for 1 hour in a 9x13 baking dish.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1365586

On Nov 15, 2009

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1417651

On Oct 17, 2009

This is sooo good. My family loved it. I made it with the can of cheese soup.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: MizzNezz

On May 28, 2002

Yummy potatoes, in a great cheesy sauce! I used fresh diced potatoes. Added a t garlic powder. I cut the butter to 1/4 cup and raised the onions to 1/2 cup. This is a very good side for most any dinner! The cream of chicken soup gives this a very good flavor. Thanks, Tara for a keeper!!

16 people found this review helpful

Was this review helpful to you? YES | NO

From: SaraFish

On Feb 12, 2002

Very easy and yummy. I used 2 pounds of fresh diced potatoes and increased the cooking time by about 10 minutes and it was perfect! I substituted cream of celery soup for the cream of mushroom and it was delicious. I also doubled the onions and I used margarine instead of butter. My only comment is the casserole was quite oily - maybe that was because I used margarine. I think you could sugnificantly cut back on the margarine (maybe even eliminate it altogether) because the soup and sour cream mixture provides plenty of moisture. I also topped the casserole with another small handful of cheese when there was about 10 minutes of cooking time left. Bottom line - a big time hit at my house! Rich, creamy and cheesy!

14 people found this review helpful

Was this review helpful to you? YES | NO

Read all 65 reviews