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Easy Scalloped Potato Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)58.5709
Energy (kCal)4352.16
Carbohydrates (g)480.7445
Total fats (g)246.5413
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Thaw potatoes slightly for easier mixing. | 2. In a large bowl and using a wire whisk, blend together well, the sour cream and soup. | 3. Stir in the hash browns, onion and celery. | 4. If you are using the mushroom or celery soup instead of the cheese soup, you can add 1 cup of grated strong cheddar cheese at this point if you wish. | 5. But it is just as good without. | 6. Spread into a greased 9" x 13" casserole dish. | 7. Sprinkle with Italian cheese blend and lastly with Parmesan cheese. | 8. Bake at 350 degrees F for 1 to 1 1/2 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hash brown 8 cups frozen 3307.2 438.1728 37.44 156.2496
    cream 2 cups sour 910.8 21.298000000000002 11.224 89.01
    cheddar cheese soup cream 2 cans condensed reduced fat - - - -
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    celery 1 cup diced 16.16 2.9997 0.6969 0.1717
    italian cheese 1/2 cup grated blend - - - -
    parmesan cheese 1/4 cup 74.0 8.0 8.0 1.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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