Ingredients and Weight:
- 5 pounds Russet potatoes, peeled and sliced
- 1 (10.75 ounces) can cream of chicken soup
- 1 (10.75 ounces) can cream of celery soup
- 1 (12 ounces) can evaporated milk
- 1 (16 ounces) container sour cream
- 1 (10.5 ounces) can diced green chiles with juice
- 1 (1/4 cup) stick unsalted butter, melted
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/4 cup flour
- Salt and black pepper to taste
Preparation Time:
30 minutes
Cooking Time:
90 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the potatoes, cream of chicken soup, cream of celery soup, evaporated milk, sour cream, green chiles, melted butter, 1/2 cup of the cheddar cheese, onion, flour, salt, and black pepper. Stir until well combined.
- Pour the mixture into a 13x9-inch baking dish.
- Bake for 60-75 minutes, or until the potatoes are tender and the casserole is bubbly.
- Sprinkle the remaining cheddar cheese on top and bake for an additional 15 minutes, or until the cheese is melted.
Nutritional Information (per serving):
- Calories: 370
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 80mg
- Sodium: 620mg
- Carbohydrates: 35g
- Dietary Fiber: 2g
- Protein: 10g
Dish Characteristics:
- Creamy and cheesy
- Comforting and flavorful
- Perfect for special occasions or potlucks
User Comments:
- "This potato casserole is the best I've ever had! It's so creamy and delicious."
- "I made this for a family gathering and everyone loved it. It's a crowd-pleaser."
- "The green chiles add a nice spice to the dish. It's not too hot, but it gives it a little kick."
Special Precautions and Tips:
- Use Russet potatoes for the best results. They have a high starch content, which helps the casserole to be creamy.
- To make the casserole ahead of time, prepare it up to step 4 and refrigerate overnight. Bring it to room temperature before baking.
- If you don't have green chiles, you can substitute another vegetable, such as peas or corn.
