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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 253.5
  • Total Fat: 11.5 g
  • Cholesterol: 23.2 mg
  • Sodium: 767.0 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 10.3 g

View full nutritional breakdown of Roasted Red Potato Casserole calories by ingredient
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Roasted Red Potato Casserole



Introduction

It used to be that you could get a roasted, seasoned veggie medley from Schwan’s. There was a recipe in the catalog for making a casserole of it with chicken broth and salsa, which you topped with sliced cheese I believe. I added bacon right off the bat, because a meal without meat struck me as weird.

Once I couldn’t get the pre-fab veggies anymore (every time Schwan’s carries something you really like, it gets discontinued) I faked my own using a roasted red potato recipe I found online (AllRecipes?) and modified; then just threw in a can of green beans (it was mostly potatoes and broccoli as it came from Schwan’s). Then hubby improved it with the suggestion of using cream of chicken soup instead of broth, and we started using a shredded colby/jack cheese blend to top it, as we tend to keep that around more than slices.

It’s developed into something we really like. It’s good served as a main dish with some canned Southern-style biscuits or as a side to hot wings. You can also skip the casserole part and just serve the roasted & seasoned taters because they’re quite good on their own. This is also excellent as a side dish to hot wings.
It used to be that you could get a roasted, seasoned veggie medley from Schwan’s. There was a recipe in the catalog for making a casserole of it with chicken broth and salsa, which you topped with sliced cheese I believe. I added bacon right off the bat, because a meal without meat struck me as weird.

Once I couldn’t get the pre-fab veggies anymore (every time Schwan’s carries something you really like, it gets discontinued) I faked my own using a roasted red potato recipe I found online (AllRecipes?) and modified; then just threw in a can of green beans (it was mostly potatoes and broccoli as it came from Schwan’s). Then hubby improved it with the suggestion of using cream of chicken soup instead of broth, and we started using a shredded colby/jack cheese blend to top it, as we tend to keep that around more than slices.

It’s developed into something we really like. It’s good served as a main dish with some canned Southern-style biscuits or as a side to hot wings. You can also skip the casserole part and just serve the roasted & seasoned taters because they’re quite good on their own. This is also excellent as a side dish to hot wings.

Number of Servings: 10

Ingredients

    3lbs red potatoes (about 10 medium or 15 small), quartered
    1tbsp olive oil
    1tbsp Italian seasoning
    1tbsp crushed garlic
    1cup bottled salsa (I like Chachie's from Costco)
    1can cream of chicken soup
    1cup shredded colby/jack cheese blend

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Directions

Wash and quarter the potatoes. Dump in a 1-gallon Ziploc bag. Add garlic, oil and seasoning. Seal the bag and toss until potatoes are evenly covered with other ingredients. Dump that in a 9X13 casserole prepared with cooking spray. Bake, covered at 425 for 30 minutes; uncover and turn the potatoes, returning them to the oven for another 30 minutes. They should be fork tender and slightly browned.

Whisk together salsa, soup, and green beans. Pour over potatoes and turn potatoes gently in the mixture until evenly coated. Cover with 1 cup of shredded cheese and return to oven, reducing heat to 350. Bake until cheese is completely melted, or even a little crisp if you want.

Makes 8-10 portion controlled servings, but it's very good and a table of 4 big eaters can easily put it away as well.

Number of Servings: 10

Recipe submitted by SparkPeople user CASARANDA.






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