Potato Casserole I


This recipe is nice to use when you have a lot of Thanksgiving turkey leftovers and run out of leftover recipe ideas. You can add chopped ham, turkey or make it meatless. This dish is so versatile it is good anytime of the year.

10 servings


  • 2 (2 pound) packages frozen hash brown potatoes

  • ½ cup chopped onion

  • 2 (10.75 ounce) cans condensed cream of chicken soup

  • 1 (10.75 ounce) can condensed cream of mushroom soup

  • 2 tablespoons chopped fresh chives

  • ¼ pound butter, melted

  • 1 (8 ounce) container sour cream

  • ½ cup shredded sharp Cheddar cheese

  • 1 tablespoon bacon bits (Optional)

  • ½ cup crushed potato chips


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

  2. In a six quart casserole dish, mix together the hashbrowns, onion, chicken soup, mushroom soup, chives, butter, sour cream and cheese. Bake covered for 45 minutes.

  3. Remove from oven, sprinkle with bacon and potato chips. Bake uncovered for 15 to 25 minutes.

Nutrition Facts (per serving)

409 Calories
34g Fat
42g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 409
% Daily Value *
Total Fat 34g 44%
Saturated Fat 16g 82%
Cholesterol 47mg 16%
Sodium 815mg 35%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 10%
Total Sugars 1g
Protein 9g
Vitamin C 18mg 91%
Calcium 107mg 8%
Iron 3mg 14%
Potassium 981mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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