Sour Cream and Onion Potato Casserole

Try this sour cream and onion potato casserole recipe from Pillsbury.com

Sour Cream and Onion Potato Casserole

PillsburyRecipe by Pillsbury

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5 minutes

6 hours 5 minutes

24 servings (1/2 cup each)

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Nutrition Info

  • 1 Serving
  • 190
  • 11g
    (Saturated Fat 6g, Trans Fat 0g)
  • 20mg
  • 670mg
  • 18g
    (Dietary Fiber 1g, Sugars 2g)
  • 5g
  • Percent Daily Value*
  • 6%
  • 0%
  • 10%
  • 2%
  • Exchanges
  • 2
  • 1/2
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Cook's Notes

    Condensed cream soup and American cheese blend help keep this sauce smooth and creamy during the long cook time. Without them, the casserole might curdle.

  • For easy clean-up, spray the slow cooker insert with cooking spray before assembling the recipe.

  • When you're bringing your slow cooker to another person's home or a picnic shelter with outlets, don't forget the extension cord.

Ingredients

  • 3  packages (5.2 oz each) dried hash-brown potatoes
  • 3  tablespoons butter or margarine, melted
  • 2  containers (12 oz each) chive-and-onion sour cream potato topper
  • 1  can (10 3/4 oz) condensed cream of mushroom soup
  • 2  cups shredded Cheddar-American cheese blend (8 oz)
  • 5  cups water
  • 1/2  cup french fried onions (from 2.8-oz can)

Directions

  1. 1In 3 1/2- to 4-quart slow cooker, stir dried potatoes and butter until mixed. Add potato topper, soup, cheese and water; stir to mix.
  2. 2Cover; cook on Low heat setting 5 to 6 hours. Sprinkle french fried onions over potatoes before serving.

Categories: Course, Main Dishes, Casseroles & Bakes, Ingredient, Vegetables, Potatoes

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