All Year Long Baked Potato Salad Casserole
September 08, 2012
Categories: Comfort Food, Casseroles, Salads, Potato Salad, Side Dishes, Pork, Bacon, Vegetables, Potatoes, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kids Can Do It, Make-Ahead, Baby Shower, Christmas, Easter, Entertaining, Fall/Autumn, Halloween, July 4th, Labor Day, Ladies Luncheon, New Years, Potluck, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Oven Bake, Stove Top, Make it from scratch 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."
- 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
Chop and boil potatoes with salt, until just al dente. Drain well.
Combine sour cream, pepper, mayonnaise, mustard and sugar. Add mixture to potatoes.
Crumble fried bacon and finely chop onions.
Add bacon, onions and cheese (reserving some for the top of the casserole) to the potatoes. Mix well and pour into baking dish.
Top with reserved cheese, onions, and bacon.
Bake at 350 degrees for 10-15 minutes, until cheese is melted.
Tips & Variations
No special items needed.