- 8 medium potatoes, peeled and thinly sliced
- 1 small onion, chopped
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 cup (8 ounces) sour cream
- 1 teaspoon salt
- Combine all ingredients; mix well. Place in a greased 8-in. square baking dish. Cover and bake at 350° for 70-75 minutes or until the potatoes are tender. Uncover and bake 10-15 minutes longer or until lightly browned. Yield: 6-8 servings.
Reviews for Creamy Potato Casserole
"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."