Creamy Potato Casserole Recipe

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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."
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min.
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min.
MAKES: 6-8 servings


  • 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

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.


  1. 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.
Originally published as Creamy Potato Casserole in Quick Cooking September/October 1998, p8

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Reviewed Jan. 29, 2012

"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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