May 12, 2010

Potato Chip Casserole

"For-a-Crowd" Recipes, casserole, cheese, Kids' Favorite Recipes, main dish, onions, potatoes, starchy side, Vegetarian Recipes

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42 ratings

Prep time: 14 minutes
baking time 40 minutes
Servings: 6 to 8
Partner: Chicken & Garlic Sauce

This casserole was a spur-of-the-moment creation of Grandma’s that was so good she kept making it.

Ingredients

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.

Grandma's Secret Trick

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.