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"I was in a hurry the afternoon I made up this fast-to-fix potato casserole," comments Connie Clifton of Pegram, Tennessee. "I just mixed the sliced spuds with the rest of the ingredients and put them in the oven. The mixture of tender potatoes and the mild cheese sauce bakes to a pretty golden brown."
Nutritional Facts 1 serving (3/4 cup) equals 215 calories, 8 g fat (4 g saturated fat), 25 mg cholesterol, 606 mg sodium, 34 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Creamy Potato Casserole in Quick Cooking September/October 1998, p8
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Reviewed on Jan. 29, 2012 by Cook_aholic
I enjoyed this but must say I lightened it up a lot. I used about 16 red potatoes with the skins on and just sliced them roughly (just my own preference, no difference). I used lite sour cream and low sodium cream soup. I didn't add any salt because there is enough in the soup for everyone. I greased my dish ahead of time and mixed everything in the baking dish. Really liked the quickness of making the dish and the one-dish clean up.
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