Make-Ahead Potato Casserole

Name: Make-Ahead Potato Casserole
Ingredients: 1 qto cooked, cubed potatoes; 1 can cream of chicken soup; 1/4 cup minced onions; 1 tbsp0 onion juice; Salt and Pepper

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

484Calories

19 gProtein

41 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories484 kcal

Protein19 g

Carbohydrates41 g

Fiber1.8 g

Sugars2.3 g

Total Fat28 g

Saturated Fat11 g

Monounsaturated Fat11 g

Polyunsaturated Fat4 g

Cholesterol66 mg

Sodium2319 mg

Potassium745 mg

Calcium452 mg

Iron1.8 mg

Magnesium47 mg

Phosphorus382 mg

Zinc1.7 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C5.6 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.3 mg

Folate28 mcg

Choline3.4 mg

Caffeine0 mg

Water576 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 34. The excerpt below is the record exactly as published.

MAKE-AHEAD POTATO CASSEROLE Ardis Schloer 1 qto cooked, cubed potatoes 1 can cream of chicken soup (I add a little milk if it seems dry without it0) 1/4 cup minced onions, 1 tbsp0 onion juice Salt and Pepper

Cook this with the app: pantry check, scaling, and the assistant.