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Escalloped Potato Casserole

 Escalloped Potato Casserole
It's a family tradition to have this potato casserole at Christmas, Easter, birthday parties...any time our family gets together. Mom always makes it, and we all look forward to it. A family gathering without it would not be complete. —Janaan Cunningham
10 ServingsPrep: 15 min. Bake: 1 hour 5 min.

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 1 tablespoon minced fresh parsley
  • Paprika
  • 1/2 cup shredded cheddar cheese

Directions

  • In a large bowl, combine the first seven ingredients; stir in
  • potatoes. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle
  • with parsley, paprika and cheese.
  • Cover and bake at 350° for 1 hour. Uncover; bake 5-10 minutes
  • longer or until bubbly and golden brown. Yield: 10 servings.
TEST KITCHEN TIP Try substituting O'Brien potatoes for a little kick.
Nutritional Facts: 1 serving (3/4 cup) equals 187 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 631 mg sodium,

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Escalloped Potato Casserole (continued)

Nutritional Facts: 23 g carbohydrate, 2 g fiber, 5 g protein.