Rating: 4.5 stars 4.5
96 Ratings
  • 5 star values: 70
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2

This recipe was so popular at the morning meetings of our Mothers of Preschoolers group that we published it in our newsletter. It's a great dish for busy moms because it can be prepared ahead of time. It's perfect for brunches or to serve on Christmas morning. It's creamy, comforting and tasty.--Karen Burns, Chandler, Texas

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the potatoes, soup, sour cream, 1-3/4 cups of cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350 degrees F for 40-45 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.

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Nutrition Facts

336 calories; protein 12.8g; carbohydrates 25g; fat 25.7g; cholesterol 53.4mg; sodium 702.4mg. Full Nutrition
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