Potato Casserole II recipe

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Ingredients

½ cup chopped onion
1 pint sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups crushed potato chips
½ cup melted butter

Nutrition Info

650.3 calories
carbohydrate: 40.7 g
cholesterol: 101.2 mg
fat: 56.1 g
fiber: 3 g
protein: 15.4 g
saturatedFat: 29.9 g
servingSize: -
sodium: 767.6 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a large mixing bowl combine onion, sour cream, soup, cheese, salt and pepper. Press the excess water out of the hash browns and then add them to the soup mixture and mix well. Transfer to a 9x12 inch casserole dish. Sprinkle potato chips on top, then drizzle with butter.

  3. Bake in preheated oven for 45 minutes to 1 hour, until golden brown.

Recipe Yield

6 to 8 servings

Recipe Note

Easy and very kid-pleasing.

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