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Escalloped Potato Casserole Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 1 hour 5 min. YIELD:10 servings


  • 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


  • 1. 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.
  • 2. Cover and bake at 350° for 1 hour. Uncover; bake 5-10 minutes longer or until bubbly and golden brown. Yield: 10 servings.

Recipe Note

TEST KITCHEN TIP Try substituting O'Brien potatoes for a little kick.

Nutritional Facts

3/4 cup: 187 calories, 8g fat (5g saturated fat), 26mg cholesterol, 631mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 5g protein.

Reviews for Escalloped Potato Casserole

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Reviewed Nov. 8, 2016

"scalloped potato's and ham"

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