ALSATIAN POTATO CASSEROLE
From Cook's Country magazine. This French casserole is relatively light having no cream and very little butter. But delicious all the same!
Provided by jkoch960
Categories Potato
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat to 400°F Lightly butter a 9 1/2-inch deep dish pie plate.
- Place potatoes in large pot and add enough water to cover by 1 inch. Add salt to taste. Bring potatoes to boil over high heat, then lower heat to maintain a gentle simmer. Cook until potatoes are barely tender but still firm, about 7 minutes. Be careful not to overcook potatoes; they should still hold their shape nicely. Drain.
- Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels and drain well. Discard all but 2 tablespoons bacon fat in pan. Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes. Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes. Stir in garlic and remove pan from heat.
- Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste. Spread half of the onions over potatoes, followed by 1/3 of the bacon and 1/3 of the cheese. Arrange second layer in same way, seasoning with salt and pepper and topping with remaining onions and half of remaining bacon and cheese. Cover with remaining potatoes, arranging slices slightly overlapping around outside of pan and then filling in open spaces with remaining potato slices. Sprinkle with bits of butter, remaining bacon, and salt and pepper to taste. Pour broth over casserole and sprinkle with remaining cheese.
- Cover pie plate with foil and bake for 30 minutes. Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes.
Nutrition Facts : Calories 502.1, Fat 27.6, SaturatedFat 12.7, Cholesterol 65.2, Sodium 393.9, Carbohydrate 45.4, Fiber 5.8, Sugar 6.5, Protein 19.6
ALI'S POTATO CASSEROLE
Got this from a friend at work. Everyone seems to love this side!
Provided by jeremeyi
Categories Side Dish Casseroles Potato Casserole
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 13x9-inch baking dish.
- Mix potatoes, sour cream, cheese cubes, and cream of mushroom soup in a bowl; spread into prepared baking dish.
- Mix corn flakes cereal and butter in a bowl spread over the potato mixture.
- Bake in preheated oven until hot and bubbling, about 1 hour.
Nutrition Facts : Calories 554.8 calories, Carbohydrate 35.3 g, Cholesterol 100.3 mg, Fat 46.7 g, Fiber 1.8 g, Protein 15.5 g, SaturatedFat 26.3 g, Sodium 1146.8 mg, Sugar 5.5 g
ALI'S POTATO CASSEROLE
Got this from a friend at work. Everyone seems to love this side!
Provided by jeremeyi
Categories Potato Casseroles
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 13x9-inch baking dish.
- Mix potatoes, sour cream, cheese cubes, and cream of mushroom soup in a bowl; spread into prepared baking dish.
- Mix corn flakes cereal and butter in a bowl spread over the potato mixture.
- Bake in preheated oven until hot and bubbling, about 1 hour.
Nutrition Facts : Calories 554.8 calories, Carbohydrate 35.3 g, Cholesterol 100.3 mg, Fat 46.7 g, Fiber 1.8 g, Protein 15.5 g, SaturatedFat 26.3 g, Sodium 1146.8 mg, Sugar 5.5 g
ALI'S POTATO CASSEROLE
Got this from a friend at work. Everyone seems to love this side!
Provided by jeremeyi
Categories Potato Casseroles
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 13x9-inch baking dish.
- Mix potatoes, sour cream, cheese cubes, and cream of mushroom soup in a bowl; spread into prepared baking dish.
- Mix corn flakes cereal and butter in a bowl spread over the potato mixture.
- Bake in preheated oven until hot and bubbling, about 1 hour.
Nutrition Facts : Calories 554.8 calories, Carbohydrate 35.3 g, Cholesterol 100.3 mg, Fat 46.7 g, Fiber 1.8 g, Protein 15.5 g, SaturatedFat 26.3 g, Sodium 1146.8 mg, Sugar 5.5 g
ORE-IDA'S CHEESY POTATO CASSEROLE
This is Ore-Ida's amazing recipe found on their website. One of my best friend's mothers always brought this to tailgate parties. It was perfect for those cold football mornings!
Provided by bertaady
Categories Breakfast
Time 1h
Yield 1 Casserole, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
- In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
- In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
- Bake uncovered for about 50 minutes, or until hot and bubbly.
- Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.
- If desired, you may substitute the cream of chicken soup with cream of turkey soup.
Nutrition Facts : Calories 364.8, Fat 30, SaturatedFat 17.1, Cholesterol 77.8, Sodium 767.1, Carbohydrate 14.9, Fiber 0.7, Sugar 3.4, Protein 10
CHICKEN AND SWEET POTATO ENCHILADA CASSEROLE
Enchiladas are typically made from rolled up tortillas, but in this gluten-free, grain-free version, we're using spiralized sweet potatoes in layers, to make a lasagna-style enchilada casserole. Who doesn't love lasagna and enchiladas? This dish is packed with veggies and protein and saves well for meal prep and leftovers. The layers of enchilada sauce, sweet potato, spinach, black beans and chicken are delicious and make for a healthy weeknight meal. Depending on how you slice the casserole, you can make 6 giant slices or 12 slices. I recommend making 12 and serving with a yummy side salad or veggie, like some corn or string beans.
Provided by Ali Maffucci
Categories main-dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Coat a 9-by-13 inch baking dish with cooking spray and set aside.
- Prepare the enchilada sauce. Heat the oil in a medium saucepan over medium-high heat. When the oil is shimmering, add the arrowroot powder and whisk until combined, about 1 minute. Add the tomato sauce, broth, chili powder, cumin, garlic powder and salt to taste.
- Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thickened, 15 to 20 minutes.
- While the enchilada sauce cooks, spiralize the sweet potatoes. Trim the ends, then slice halfway through the sweet potatoes lengthwise, careful not to pierce through the center. Spiralize to yield chip slices. Set aside.
- Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Arrange a third of the sweet potato slices in a single layer, overlapping slightly to cover up any little gaps. Sprinkle half of the beans, half of the chicken, 1 cup of the cheese, half of the spinach and 1/2 cup of the enchilada sauce evenly over the sweet potato slices. Repeat, starting with a third of the sweet potato slices, then the remaining beans and chicken, 1 cup of the cheese, the remaining spinach and 1/2 cup of the enchilada sauce. Finish the casserole with the remaining sweet potatoes slices and spread the remaining enchilada sauce over top. Cover tightly with aluminum foil.
- Bake the casserole for 40 minutes. Uncover and sprinkle with the remaining 1 cup of cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes. Let cool for at least 10 minutes, then top with the avocado and cilantro before serving.
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