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Nutrition Facts
Serving Size 180 g
(Approx. 8 Servings)
Amount Per Serving
Calories 270 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 250 mg 10%
Total Carbohydrate 25 g 8%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 7 g
Vitamin A 8% Iron 2%
Vitamin C 4% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Diced Potato Casserole
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

1/2 Lb russet potatoes, diced
1 cup(s) green onions, thinly sliced
1/4 cup(s) H-E-B Sun-Dried-Tomato Seasoned Butter
1 cup(s) H-E-B Sour Cream, regular
1 cup(s) H-E-B Shredded Monterey Jack Cheese
1 cup(s) H-E-B Potato Chips, crushed
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Heat oven to 350°F.
Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
Microwave potatoes in a damp cloth for 7-10 minutes until soft then dice.
Heat a heavy skillet over medium heat for 2 minutes.
Add sliced green onions and butter and stir-fry for 1 minute. Add cooked potatoes, sour cream, and shredded cheese and stir to combine.
Pour potato mixture into prepared baking dish and top with potato chips.
Bake on center oven rack for 15 minutes and serve.


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