All Year Long Baked Potato Salad Casserole
Recipe: #6447
September 08, 2012
Categories: Casseroles, Salads, Potato Salad, Side Dishes, Bacon, Potatoes, Baby Shower, Christmas, Easter Halloween, July 4th, Labor Day, New Years, Potluck, St Patricks Day, Sunday Dinner, Thanksgiving, Oven Bake, more
"You can serve this hot out of the oven or at room temperature, which makes it a great pot luck dish that everyone seems to gravitate to. No matter when I make it or where I bring it everyone comments how good it is. It's good for the holidays too, because you can make it ahead and bake it right before your ready to eat, and serve it hot out of the oven."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (452.9 g)
- Calories 676.2
- Total Fat - 37.2 g
- Saturated Fat - 16.1 g
- Cholesterol - 88.8 mg
- Sodium - 2008.3 mg
- Total Carbohydrate - 55.9 g
- Dietary Fiber - 6.3 g
- Sugars - 7.1 g
- Protein - 30.8 g
- Calcium - 489 mg
- Iron - 2 mg
- Vitamin C - 24.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Chop and boil potatoes with salt, until just al dente. Drain well.
Step 2
Combine sour cream, pepper, mayonnaise, mustard and sugar. Add mixture to potatoes.
Step 3
Crumble fried bacon and finely chop onions.
Step 4
Add bacon, onions and cheese (reserving some for the top of the casserole) to the potatoes. Mix well and pour into baking dish.
Step 5
Top with reserved cheese, onions, and bacon.
Step 6
Bake at 350 degrees for 10-15 minutes, until cheese is melted.
Tips
No special items needed.
16 Reviews
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