Potato Salad Casserole
Creamy and cheesy potato casserole with eggs and onions, baked to perfection—ideal for family dinners, potlucks, or comfort food cravings.
Ingredients
Instructions
- Slice the boiled potatoes.
- Add grated Cheddar cheese, finely chopped onions, chopped hard-boiled eggs, parsley, and salt. Mix well.
- Combine the cream of chicken soup and sour cream together.
- Add the soup and sour cream mixture to the potato mixture and stir until well combined.
- Pour the mixture into a baking dish.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a creamier texture, try using Greek yogurt instead of sour cream. You can also add diced celery or bell peppers for extra crunch. If you prefer a gluten-free version, ensure your cream of chicken soup is certified gluten-free. This dish can be made ahead of time; just assemble it and refrigerate until ready to bake.
Serving Suggestions
This Potato Salad Casserole is a perfect side dish for barbecues or potlucks, pairing well with grilled meats or a fresh garden salad. For a heartier meal, serve it alongside roasted chicken or any of your favorite chicken recipes. A sprinkle of additional parsley on top adds a nice touch before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Salad Casserole contains roughly 1030 calories, with 22g protein, 137g carbohydrates, and 45g fat. It is an excellent source of potassium (47% of the Daily Value), protein (44% of the Daily Value), and iron (37% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1325mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare this casserole the day before?
Yes, you can prepare the casserole the day before and store it in the refrigerator. Just cover it tightly with plastic wrap. When ready to bake, remove the wrap and bake as directed, possibly adding a few extra minutes to the cooking time.
What can I substitute for hard-boiled eggs?
If you want to omit hard-boiled eggs, consider adding cooked and crumbled bacon or diced cooked chicken for added protein and flavor. Alternatively, you could use tofu for a vegetarian option.
Is there a way to make this recipe vegetarian?
To make this recipe vegetarian, simply use vegetable broth-based cream of chicken soup or make a homemade cream of mushroom soup. This keeps the dish flavorful while accommodating vegetarian diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).