Vicki'S Potato Casserole
Creamy potato casserole with melted Cheddar cheese, savory mushroom soup, and crispy bread crumbs, perfect for family dinners or potlucks with comforting, hearty flavors.
Ingredients
Instructions
- Boil potatoes until they are about halfway cooked, then drain and set aside.
- In a large greased casserole dish, mix sour cream, undiluted cream of mushroom soup, chopped onion, salt, and optional pepper.
- Add the partially cooked potatoes to the mixture and gently combine.
- Sprinkle 1 cup of shredded Cheddar cheese over the potato mixture.
- Top with the remaining shredded Cheddar cheese and bread crumbs.
- Bake at 350°F for about one hour until bubbly and golden on top.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of sour cream. You can also add cooked bacon bits or sautéed mushrooms for extra flavor. If you're short on time, pre-packaged shredded potatoes can be a convenient substitute. Make sure to adjust the salt based on your cheese's saltiness, especially if you use a sharper Cheddar.
Serving Suggestions
This casserole pairs beautifully with a simple green salad or steamed vegetables for a balanced meal. You can also serve it alongside roasted meats or even as a hearty brunch dish. For something sweet afterwards, consider serving Faye'S Pound Cake as a delightful finish.
Storage & Reheating
Store leftover potato casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until heated through, about 20-30 minutes. For a crispier topping, remove the foil for the last 10 minutes of reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Vicki'S Potato Casserole contains roughly 532 calories, with 12g protein, 80g carbohydrates, and 18g fat. It is an excellent source of potassium (24% of the Daily Value), protein (23% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1290mg per serving (56% 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 make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it without baking, cover it well, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before putting it in the oven to ensure even cooking.
What can I use instead of cream of mushroom soup?
You can substitute the cream of mushroom soup with homemade white sauce or any cream soup, such as cream of chicken or even a vegetarian option like cream of celery. This will maintain the creamy texture while providing a different flavor profile.
Can I freeze the casserole?
Yes, you can freeze the potato casserole either before or after baking. If freezing unbaked, make sure to wrap it tightly in plastic wrap and foil. When ready to cook, bake from frozen for about 1.5 hours at 350°F, or thaw overnight in the refrigerator and bake as directed.
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).