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Potato Casserole Recipe
|Potatoes||8 Medium (Unpared)|
|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)|
|Green onions with tops||3 , chopped|
|Grated sharp cheddar cheese||1⁄2 Pound (2 Cups)|
|Crushed corn flakes||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2513 Calories from Fat 1176
% Daily Value*
Total Fat 133 g205.3%
Saturated Fat 74.3 g371.4%
Trans Fat 0 g
Cholesterol 327.1 mg
Sodium 3517.2 mg146.6%
Total Carbohydrates 311 g103.8%
Dietary Fiber 32.7 g130.8%
Sugars 27.2 g
Protein 46 g91.7%
Vitamin A 97.9% Vitamin C 482.7%
Calcium 65.9% Iron 121.6%
*Based on a 2000 Calorie diet
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.