Creamy Potato Casserole
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
potatoes
medium sized, peeled, thinly sliced |
|
| 1 | each |
onions
small, chopped |
|
| 1 | each |
soup, cream of cheddar
10.75 oz can, undiluted |
*
|
| 1 | cup |
sour cream
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
potatoes
medium sized, peeled, thinly sliced |
|
| 1 | each |
onions
small, chopped |
|
| 1 | each |
soup, cream of cheddar
10.75 oz can, undiluted |
*
|
| 237 | ml |
sour cream
|
|
| 5 | ml |
salt
|
|
Directions
Combine all ingredients; mix well.
Place in a greased 8-inch square baking dish .
Cover and bake at 350℉ (180℃) F for 70 to 75 minutes or until the potatoes are tender.
Uncover and bake 10 to 15 minutes longer or until lightly browned.
