Carol’S Potatoes
📜 Collection: LOC | ✍️ Attribution: Carol | 📂 Category: Sides A comforting, vintage potato casserole featuring a rich blend of sour cream, cream of chicken soup, and sharp cheddar cheese. Baked to bubbly perfection, this makes an effortless and crowd-pleasing side dish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour 30 mins | None | 6–8 Servings |
🔪 Key Equipment
- Baking dish
- Mixing bowl
- Measuring cups
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 lbs | Potatoes | Cubed |
| ½ Cup | Sour Cream | Standard |
| ½ Cup | Condensed Cream of Chicken Soup | Undiluted |
| ½ Cup | Green Onion | Sliced or chopped |
| 2 Cups | Cheddar Cheese | Shredded |
Instructions
Step 1: Mix and Bake
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the 2 lbs potatoes, ½ cup sour cream, ½ cup condensed cream of chicken soup, ½ cup green onion, and 2 cups cheddar cheese, stirring well to coat the Potatoes.
- Transfer the mixture to a greased baking dish and bake at 350° for 1 ½ hours until the potatoes are tender and the top is golden brown and bubbly.
💡 Make-Ahead & Storage: Assemble the casserole up to a day in advance, cover tightly, and store in the refrigerator until ready to bake.
Original Recipe Scan
