Directions:
- In two greased 13-in. x 9-in. baking dishes, layer potatoes and onions. Combine the flour, soup and milk until blended; pour over each baking dish. Season with salt and pepper. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until potatoes are tender. Uncover; cool for 30 minutes. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before reheating. Bake at 325° for 30-40 minutes. Uncover and sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: about 20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.12 Kcal (905 kJ) | ||
| Calories from fat | 9.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.11g | 2% | |
|---|---|---|---|
| Cholesterol | 3.86mg | 1% | |
| Sodium | 151.61mg | 6% | |
| Potassium | 688.41mg | 15% | |
| Total Carbs | 45.82g | 15% | |
| Sugars | 9.55g | 38% | |
| Dietary Fiber | 5.74g | 23% | |
| Protein | 6.05g | 12% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 1.9mg | 10% | |
| Calcium | 118.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 87.68 Kcal (367 kJ) | ||
| Calories from fat | 4.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.45g | 2% | |
|---|---|---|---|
| Cholesterol | 1.57mg | 1% | |
| Sodium | 61.51mg | 6% | |
| Potassium | 279.29mg | 15% | |
| Total Carbs | 18.59g | 15% | |
| Sugars | 3.87g | 38% | |
| Dietary Fiber | 2.33g | 23% | |
| Protein | 2.46g | 12% | |
| Vitamin C | 1.9mg | 8% | |
| Vitamin A | 0.7mg | 60% | |
| Iron | 0.8mg | 10% | |
| Calcium | 48.1mg | 12% | |
* 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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