Directions:
- In a large bowl, combine the soup, sour cream and garlic salt. Add potatoes, onions and cheddar cheese. Mix well.
- Pour into a greased 13x9x2 baking dish. Top with the Parmesan cheese.
- Bake uncovered at 350 for 60 minutes or until potatoes are tender and cheese is melted.
- Topping variation: I've used about 2 cups crushed corn flakes tossed with about 1/3 cup butter as topping as well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.32 Kcal (994 kJ) | ||
| Calories from fat | 137.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.29g | 24% | |
|---|---|---|---|
| Cholesterol | 45.79mg | 15% | |
| Sodium | 381.59mg | 16% | |
| Potassium | 276.08mg | 6% | |
| Total Carbs | 14.14g | 5% | |
| Sugars | 0.82g | 3% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 11.96g | 24% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 1mg | 5% | |
| Calcium | 322.5mg | 32% | |
| Amount Per 100 g | |||
| Calories | 172.81 Kcal (724 kJ) | ||
| Calories from fat | 100.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.13g | 24% | |
|---|---|---|---|
| Cholesterol | 33.34mg | 15% | |
| Sodium | 277.85mg | 16% | |
| Potassium | 201.03mg | 6% | |
| Total Carbs | 10.3g | 5% | |
| Sugars | 0.59g | 3% | |
| Dietary Fiber | 0.56g | 3% | |
| Protein | 8.71g | 24% | |
| Vitamin C | 4mg | 9% | |
| Iron | 0.7mg | 5% | |
| Calcium | 234.8mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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