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Golden Potato Casserole

 Golden Potato Casserole
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
12-14 ServingsPrep: 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.
Nutritional Facts: 1 serving (1 each) equals 324 calories, 17 g fat (11 g saturated fat), 56 mg cholesterol, 422 mg sodium, 32 g carbohydrate, 3 g fiber, 11 g protein.