Cheesy Diced Potato Bake Recipe

"Condensed cream of mushroom soup will not be as good I suggest to use the condensed chicken soup, do not cook the diced potatoes until very soft they will cook more in the oven. This may be completely prepared then refrigerated until ready to bake and to save time you can boil the cubed potatoes a day ahead. Chopped cooked chicken or cooked diced bacon may be added in"

Original is 9 servings

Metric US

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Nutritional

Serving Size: 1 (216.4 g)
Calories 679.5
Total Fat - 40.3 g
Saturated Fat - 21.8 g
Cholesterol - 78.3 mg
Sodium - 1343.1 mg
Total Carbohydrate - 59 g
Dietary Fiber - 2.3 g
Sugars - 11.4 g
Protein - 20.5 g
Calcium - 476.8 mg
Iron - 3.2 mg
Vitamin C - 0.7 mg
Thiamin - 0.6 mg

Step by Step Method

Step 1

Place potatoes in a saucepan and cover with water; bring to a boil, reduce heat cover and cook until alomst tender, do not cook until soft, they will cook and soften more in the oven; drain and cool (this may be done a day ahead, refrigerate the potatoes until ready to use).

Step 2

Grease a 13 x 9-inch baking dish. Preheat oven to 350 degrees F.

Step 3

In a large bowl combine the condensed soup with sour cream, melted butter, garlic powder, cayenne and black pepper; mix in 1-1/2 cups shredded cheddar cheese and onions, then gently stir in potatoes. Season with salt.