Ingredients and Weight:
- Russet potatoes, peeled and sliced thinly: 4 lbs
- Butter, melted: 1/2 cup
- Cream of mushroom soup: 1 can (10.75 oz)
- Milk: 1/2 cup
- Sour cream: 1/2 cup
- Cheddar cheese, shredded: 2 cups
- Green onions, chopped: 1/4 cup
- Salt and pepper: to taste
Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
Difficulty Level: Easy (2/5)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Grease a 9x13-inch baking dish.
- In a large bowl, combine potatoes, butter, soup, milk, sour cream, 1 cup cheddar cheese, green onions, salt, and pepper. Stir until combined.
- Transfer mixture to prepared baking dish.
- Bake for 45-50 minutes, or until potatoes are tender and golden brown.
- Sprinkle remaining cheddar cheese on top and bake for an additional 5 minutes, or until melted and bubbly.
Nutritional Information:
(Per serving of 1/8 casserole)
- Calories: 350
- Fat: 15g
- Cholesterol: 60mg
- Sodium: 650mg
- Carbohydrates: 40g
- Protein: 15g
Dish Characteristics:
- Creamy and cheesy
- Comforting and satisfying
- Perfect for a family meal or party
User Comments:
- "This casserole is absolutely amazing! The potato chips add a nice crunch and the melted cheese is heavenly."
- "My kids loved this dish. They ate every bite."
- "I made this for a potluck and it was a huge hit. Everyone asked for the recipe."
Special Precautions and Tips:
- For a crispier casserole, bake for an additional 10-15 minutes.
- You can substitute any type of cheese for the cheddar cheese.
- To make a vegetarian version, omit the sour cream and use vegetable broth instead of milk.
