Show Subscription Form




Company Potato Casserole Recipe
Company Potato Casserole Recipe photo by Taste of Home

Company Potato Casserole Recipe

Publisher Photo
Swiss cheese lends distinctive flavor to this rich, creamy potato casserole. Since it tastes wonderful and looks so lovely, this side dish is perfect for serving company or as part of a special holiday meal.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 8 servings

Ingredients

  • 5 cups cooked cubed peeled potatoes
  • 1-1/2 cups (12 ounces) sour cream
  • 1-1/4 cups shredded Swiss cheese, divided
  • 1/2 cup shredded carrot
  • 1/4 cup chopped onion
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika

Nutritional Facts

1 serving (3/4 cup) equals 243 calories, 12 g fat (8 g saturated fat), 45 mg cholesterol, 370 mg sodium, 23 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. In a large bowl, combine the potatoes, sour cream, 1 cup of cheese, carrot, onion, parsley, salt, dill and pepper.
  2. Transfer to a greased 8-in. square baking dish. Sprinkle with paprika and remaining cheese. Bake, uncovered, at 350° for 25-35 minutes or until bubbly. Yield: 8 servings.
Originally published as Company Potato Casserole in Taste of Home December/January 2000, p39

Nutritional Facts

1 serving (3/4 cup) equals 243 calories, 12 g fat (8 g saturated fat), 45 mg cholesterol, 370 mg sodium, 23 g carbohydrate, 2 g fiber, 8 g protein.

Reviews for Company Potato Casserole

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 13, 2013

I made this last night and it was delicious. I plan to make it often. I heated up some today for lunch and it heated up well and was still very tasty. I plan to make it often.

MY REVIEW
Reviewed May. 24, 2008

Has anyone made this without the dill weed? I'm not a big fan of dill....

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT