Cheddar-Sour Cream Potato Casserole
Source of Recipe
Lemp Mansion Restaurant and Inn
Recipe Introduction
Yield: 12 servings.
List of Ingredients
1 (10 3/4-ounce) can condensed cream of chicken soup
1/2 cup (1 stick) butter, melted
2 cups sour cream
1 1/2 cups shredded Cheddar cheese, divided
1/2 cup diced onion
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 pounds frozen shredded hash brown potatoes (see tester's note)
Paprika
1 teaspoon chopped fresh parsley
Recipe
Preheat the oven to 350 degrees. Grease the bottom of a 9-by-13-inch baking pan.
In a large bowl, stir together condensed soup, butter, sour cream, 1 cup cheese,
onion, salt and pepper. Add potatoes; toss to combine. Press mixture into
prepared pan. Bake until casserole begins to brown around the edges, about 1
hour. Sprinkle with the remaining 1/2 cup cheese, paprika and parsley; return to
the oven until cheese melts, about 3 minutes.
PER SERVING: 339 calories; 26.5g fat (70 percent calories from fat); 15g
saturated fat; 54mg cholesterol; 7g protein; 18g carbohydrate; 0.5g sugar; 1g
fiber; 432mg sodium; 156mg calcium; 425mg potassium.
Tester's note: You can substitute cubed "Southern-style" frozen hash browns.
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