Ingredients for Saucy Potato Casserole
- 2 lbs russet potatoes, peeled and cubed
- 8 oz cream cheese, softened
- 1 cup sour cream
- Processed Cheese Spread
- Cream Of Mushroom Soup
- Seasoning Salt
- 1/2 cup breadcrumbs (optional)
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How to Make Saucy Potato Casserole
- Preheat oven to 350°F (175°C).
- Boil 2 lbs of peeled and cubed russet potatoes in a large pot of salted water for 15-20 minutes, or until tender. Drain well and set aside.
- While potatoes cook, combine 8 oz softened cream cheese, 1 cup sour cream, 4 oz cheese spread, 10.75 oz can of cream of potato soup, and 1 tsp seasoned salt in a medium saucepan. Cook over low heat, stirring frequently, until the mixture is heated through and smooth.
- Gently fold the cooked potatoes into the creamy cheese sauce.
- Grease a 2 1/2-quart casserole dish. Pour the potato mixture into the prepared dish.
- Sprinkle with 1/2 cup breadcrumbs, if desired.
- Bake for 20-25 minutes, or until heated through and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
14g
Fat
43g
Carbs
11g
