Golden Potato Casserole Recipe

4.5 9 16
Golden Potato Casserole Recipe
Golden Potato Casserole Recipe photo by Taste of Home
Publisher Photo

Golden Potato Casserole Recipe

Read Reviews
4.5 9 16
Publisher Photo
The day after Thanksgiving, I prepare three of these golden brown bakes for our large family gathering. I complete the feast with an egg bake, banana nut bread and fruit.—Sally Durrett, Palo Cedro, California
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + standing
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + standing

Ingredients

  • 6 large potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups (16 ounces) shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/4 cup butter, melted
  • 8 green onions, chopped
  • Dash salt and pepper

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
In a large bowl, combine the remaining ingredients; gently stir in potatoes. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full).
Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 12-14 servings.
Originally published as Golden Potato Casserole in Taste of Home August/September 2006, p18

Nutritional Facts

1 each: 324 calories, 17g fat (11g saturated fat), 56mg cholesterol, 422mg sodium, 32g carbohydrate (3g sugars, 3g fiber), 11g protein.

  • 6 large potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups (16 ounces) shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/4 cup butter, melted
  • 8 green onions, chopped
  • Dash salt and pepper
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
  2. In a large bowl, combine the remaining ingredients; gently stir in potatoes. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full).
  3. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 12-14 servings.
Originally published as Golden Potato Casserole in Taste of Home August/September 2006, p18

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Reviews forGolden Potato Casserole

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pajamaangel User ID: 1603339 160707
Reviewed Jan. 8, 2014

"I was overruled by the boys in the house. They really liked this. I thought it was o.k. but not too much flavor. I have many other potato side dishes that I'd rather make like the Loaded Baked Potato salad on this site."

MY REVIEW
f00d3 User ID: 1823087 160705
Reviewed Dec. 27, 2012

"5 stars! Made this to go with Christmas ham and everyone loved it. Will make again for sure!"

MY REVIEW
kdocdent User ID: 1194008 159488
Reviewed Oct. 21, 2012

"This is the MOST REQUESTED side dish that I make! It is delicious and so easy! I use frozen hash brown potatoes instead of peeling and boiling though."

MY REVIEW
chfarms User ID: 6263399 72704
Reviewed Oct. 9, 2011

"Instead of peeling and cubing potatoes, get a bag of frozen southern-style hash browns (with or without the peppers and onions). I would crush corn flakes and mix with melted butter, and sprinkle on top before baking. Increase baking time to an hour at 350 degrees."

MY REVIEW
pearlrvr User ID: 1256058 72697
Reviewed Apr. 18, 2011

"This recipe has potential, but as-written it isn't a keeper for my family. We are cheese lovers, but there was simply too much cheese in this one. The consistancy wasn't creamy at all - it all stuck together in one big cheesy blob. If I were to try this again, I might use half the cheese and add 1/3 cup milk. The taste, however, was fantastic. I used a sprinkling of dried minced onion instead of green onions and substituted cream of mushroom soup."

MY REVIEW
rharkless User ID: 1200027 97526
Reviewed Jun. 24, 2010

"This casserole tasted good, although it was a little bland. We thought these potatoes were good, but with some creole, an egg or two, and less butter, they could be great!"

MY REVIEW
raybanslady User ID: 3625451 143583
Reviewed May. 31, 2010

"This is a great recipe. Next time we are going to add some crumbled bacon to it."

MY REVIEW
HoneyG412 User ID: 5082538 97524
Reviewed Apr. 18, 2010

"This recipe is simply fantastic. Made it for my husband who is not a potato fan, and he loved it. Will make it for groups in the future."

MY REVIEW
whitedove101 User ID: 3839906 113100
Reviewed Jan. 1, 2010

"This is sooo good and easy to make. I used 2 cups shredded colby cheese and 2 cups velvetta cheese cubed. All my family begs me to make this at all our cook-outs."

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