Potato Casserole I

Recipesfull introduces to you: Potato Side Dish Recipes. (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.

Brief

Servings: 10

Yield: 10 servings

Potato Casserole I

Ingredients

2 (2 pound) packages frozen hash brown potatoes

½ cup chopped onion

2 (10.75 ounce) canscondensed cream of chicken soup

1 (10.75 ounce) cancondensed 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

½ cup crushed potato chips

Side Dish

Directions

Step 1

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

Step 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.

Step 3

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

Nutritional Information

Potato Casserole I

Servings Per Recipe:10

Calories: 408.6

% Daily Value *

Protein: 8.7g 18%

Carbohydrates: 41.9g 14%

Dietary Fiber: 2.9g 12%

Sugars: 1.2g

Fat: 34.2g 53%

Saturated Fat: 16.4g 82%

Cholesterol: 47mg 16%

Vitamin A Iu: 646.1IU 13%

Niacin Equivalents: 1.6mg 12%

Vitamin C: 18.2mg 30%

Folate: 10.9mcg 3%

Calcium: 106.9mg 11%

Iron: 2.5mg 14%

Magnesium: 12mg 4%

Potassium: 980.5mg 28%

Sodium: 815.4mg 33%

Calories From Fat: 308

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.