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August 12, 2011
Potato Chip Casserole
Comforting Potatoes
Prep time:
14 minutesbaking time:
40 minutes“This casserole was a spur-of-the-moment creation of Grandma's that was so good she kept making it.”
Ingredients
Serves 6
- 2 (10 3/4-ounce) cans cream of mushroom soup
- 1 cup sour cream
- 4 medium onions, sliced, separated into rings
- 1 (5 1/2-ounce) package thin potato chips
- 2 cups shredded Cheddar cheese
Directions
1
Preheat the oven to 350°F.
2
Combine the soup and sour cream in a medium bowl and mix well.
3
Arrange half the onions over the bottom of a 11/2-quart baking dish. Sprinkle half the potato chips over the onions.
4
Spread half the soup mixture over the potato chips. Sprinkle half the Cheddar over the soup mixture.
5
Layer with the remaining onions and potato chips. Spread with remaining soup mixture.
6
Bake casserole for 30 minutes. Sprinkle with the remaining Cheddar. Bake for 10 minutes longer. Serve immediately.
Variations(0)
Reviews(1)
Grandma's Secret Tips!
Grandma's Secret Tips!
Grandma usually served this potato casserole as a side dish, but in a pinch, she sometimes served it as the main dish. She served it over toast like she did creamed chipped beef or Welsh rarebit. She toasted 6 to 8 slices of bread until they were golden and cut each slice into quarters. Then she arranged the toast on individual plates and spooned the casserole over the top.
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I only gave it a few stars because I have not tried it yet, I have use tortilla chips in casseroles lots of times and used regular chips as a topping for casseroles (save your leftover chips and crumbs for this) that called for breadcrumbs so cannot wait to try this.