Annes Roasted Potato Casserole Recipes

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EASY ROASTED POTATO CASSEROLE



Easy Roasted Potato Casserole image

This Easy Roasted Potato Casserole is made with red, purple and sweet potatoes and it's the perfect side dish! Thinly sliced potatoes roasted with garlic and herbs!

Provided by Chrissie

Categories     Side Dish

Number Of Ingredients 10

3 medium sweet potatoes
5 medium red potatoes
5 medium purple potatoes
6 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
7 cloves garlic (finely minced or pressed)
2 teaspoons sea salt
1 teaspoon fresh ground pepper
parmesan shavings for serving ((optional))

Steps:

  • Preheat your oven to 375 degrees Fahrenheit.
  • Using a mandoline slicer or a sharp knife, slice the sweet potatoes, red potatoes, and purple potatoes into slices about 1/8 inch thick. Try to make the slices as even as possible, and choose potatoes with approximately the same circumference. You should end up with approximately 100-120 slices, depending on thickness.
  • Add the potato slices to a large bowl and toss well with the olive oil, rosemary, thyme, garlic, sea salt, and pepper until the potatoes are evenly coated.
  • Arrange the potato slices in your choice of casserole or baking dish (approximately 9-inch by 13-inch in size, preferably oval or round in shape) in a spiral pattern, alternating sweet, red and then purple slices to create a patterned design (if you wish).
  • If there is any leftover oil and herb mixture, pour it evenly over the potatoes you've arranges in the baking dish.
  • Bake, uncovered, for about 30-35 minutes, or just until the potatoes are fork tender.
  • Serve immediately, with some shaved parmesan on top if desired.

Nutrition Facts : ServingSize 1 serving, Calories 218 kcal, Carbohydrate 33 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 523 mg, Fiber 4 g, Sugar 4 g

ANNE WILLAN'S ROASTED POTATOES



Anne Willan's Roasted Potatoes image

This recipe for roasted potatoes comes from chef Anne Willan.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 3

3 pounds Idaho potatoes, peeled and halved
Coarse salt
1/2 cup drippings from Standing Rib Roast

Steps:

  • Heat oven to 400 degrees. Place potatoes and salt in a large saucepan. Add enough water to cover. Bring to a boil, and cook for 5 minutes. Remove from heat, and drain. Score potatoes all over with the tines of a fork.
  • Combine cooked potatoes and drippings in a roasting pan large enough to allow the potatoes to roast in a single layer. Transfer to oven, and roast until crispy and golden brown, about 1 hour.

TWICE BAKED POTATO CASSEROLE



Twice Baked Potato Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h30m

Yield 16 servings

Number Of Ingredients 10

1 pound thin bacon
16 russet potatoes
6 tablespoons canola oil
4 sticks (1 pound) salted butter, plus more for buttering baking dish
2 cups sour cream
2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
2 cups whole milk
4 teaspoons seasoned salt
6 green onions, sliced
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Cook the bacon in a saute pan until crispy; let cool and then crumble.
  • Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
  • Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
  • Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

LOADED BAKED POTATO CASSEROLE



Loaded Baked Potato Casserole image

This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

Nonstick cooking spray
6 slices bacon, cut 1/2-inch thick
2 1/4 pounds russet potatoes (about 4), scrubbed clean and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
6 ounces cream cheese, at room temperature
2 cups shredded Cheddar
2/3 cup sour cream
2 scallions, white and light green parts only, thinly sliced

Steps:

  • Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
  • Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
  • Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
  • Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
  • Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

BAKED POTATO CASSEROLE



Baked Potato Casserole image

This baked potato casserole makes a perfect side dish to bring to large family potlucks, picnics, and celebrations.

Provided by rocc27

Categories     Side Dish     Potato Side Dish Recipes

Time 1h45m

Yield 45

Number Of Ingredients 10

10 pounds red potatoes
2 pounds bacon
8 cups shredded sharp Cheddar cheese
4 cups processed cheese sauce
2 cups sour cream
2 cups mayonnaise
2 large onions, finely chopped
1 tablespoon minced chives
2 teaspoons salt
2 teaspoons ground black pepper

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8-quart baking dish.
  • Combine potatoes and bacon in a large bowl. Mix Cheddar cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover with aluminum foil.
  • Bake in preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.

Nutrition Facts : Calories 354.3 calories, Carbohydrate 22.1 g, Cholesterol 54.1 mg, Fat 24.3 g, Fiber 1.8 g, Protein 12.3 g, SaturatedFat 10.7 g, Sodium 828.6 mg, Sugar 3 g

DEE ANNE'S BREAKFAST CASSEROLES



Dee Anne's Breakfast Casseroles image

Out of my desire to provide a protein-filled breakfast to guests and my family who was quickly growing from twin boys + one, I needed a quick make-ahead breakfast recipe. I found a few breakfast casserole recipes in my search and made them simpler and revised it so you can change them up depending upon the guests you may have. If you need a vegetarian casserole or have sausage on hand instead of bacon it's super simple to omit & replace with different ingredients that are sure to please! I make 2 kinds at the same time so everyone can pick their favorite!

Provided by DeeAnneV

Categories     Breakfast

Time 1h54m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 9

24 ounces frozen hash brown potatoes
10 eggs
1 cup milk
8 ounces bacon or 8 ounces sausage
8 ounces shredded cheddar cheese
1 tablespoon onion powder
1/2 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Cut bacon up in small pieces (or break sausage up) cook in pan, drain on paper towel & set aside.
  • Preheat oven to 350 degrees.
  • Grease 9x13 casserole dish.
  • Place a layer of potatoes on the bottom of the dish and sprinkle with salt, pepper, onion powder, & garlic powder. Add rest of the potatoes and repeat sprinkling -- Adjust amounts of seasoning to taste.
  • Place bacon (or sausage)**, and cheese on top of potatoes.
  • In a mixing bowl whisk eggs together, add milk and whisk until incorporated. Pour evenly over top of layers.
  • Bake uncovered for about 1 1/2 hours or more - until liquid is gone.
  • **To make a Veggie Version I omit the bacon (or sausage) & add:.
  • Chopped Onion.
  • Chopped Red Pepper.
  • Chopped Mushrooms.
  • Make it ahead and cut into squares to place into zip lock bags to freeze.
  • For a quick breakfast microwave & Enjoy!

LOADED ROASTED POTATO CASSEROLE



Loaded Roasted Potato Casserole image

All the flavors of loaded baked potatoes in an easy main-dish meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 5

2 bags (19 oz each) frozen roasted potatoes, broccoli & cheese sauce
3/4 cup shredded pepper Jack cheese (3 oz)
1/2 cup crumbled cooked bacon
1/2 cup sour cream
1/4 cup chopped green onions (4 medium)

Steps:

  • Heat oven to 400°F. Cook frozen vegetables as directed on bag. Spoon evenly into ungreased 1 1/2-quart casserole.
  • Top with cheese and bacon.
  • Bake 6 to 8 minutes or until topping is light golden brown. Serve with sour cream and green onions.

Nutrition Facts : Calories 189.4, Carbohydrate 13.1 g, Cholesterol 28.7 mg, Fat 1, Fiber 4.8 g, Protein 9.8 g, SaturatedFat 6.0 g, ServingSize 1 Serving, Sodium 251.7 mg, Sugar 3.9 g, TransFat 0 g

EASY LOADED BAKED POTATO CASSEROLE



Easy Loaded Baked Potato Casserole image

Great and easy potato casserole packed with bacon, Cheddar, and green onions.

Provided by Gemini26

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 10

Number Of Ingredients 9

10 Yukon Gold potatoes, peeled and halved
6 slices bacon
1 ½ cups shredded Cheddar cheese, divided
1 cup evaporated milk
½ cup sour cream
1 teaspoon salt
½ teaspoon ground black pepper
1 cup sliced green onions, divided
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
  • Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
  • Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
  • Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 26.2 g, Cholesterol 42.1 mg, Fat 14.2 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 8.2 g, Sodium 541.8 mg, Sugar 2.9 g

POTATOES ANNA



Potatoes Anna image

This stunning potato side dish is an updated classic that's guaranteed to steal the show at your next gathering! Thinly sliced potatoes are layered with garlic-and-thyme butter and a sprinkle of Parmesan for an extra boost of flavor that can't be beat.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 7

2 lb Yukon Gold potatoes (6 medium), peeled, thinly sliced
5 tablespoons butter
1 1/2 teaspoons finely chopped fresh thyme
2 cloves garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons grated Parmesan cheese

Steps:

  • Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
  • In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
  • Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
  • Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
  • Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.

Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g

BAKED POTATO CASSEROLE



Baked Potato Casserole image

I created this baked potato casserole with input from friends and neighbors. It makes a great side dish for special meals. - Karen Berlekamp, Maineville, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 24 servings.

Number Of Ingredients 10

5 pounds red potatoes, cooked and cubed
1 pound sliced bacon, cooked and crumbled
1 pound cheddar cheese, cubed
4 cups 16 ounces shredded cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise
1 cup sour cream
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a very large bowl, combine potatoes and bacon. In another large bowl, combine the remaining ingredients; add to potato mixture and gently toss to coat. , Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325° for 50-60 minutes or until bubbly and lightly browned.

Nutrition Facts : Calories 347 calories, Fat 25g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 508mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

POTATOES ANNA



Potatoes Anna image

This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350-degree oven.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h20m

Number Of Ingredients 3

6 medium russet potatoes (2 3/4 pounds total), peeled
6 tablespoons butter, melted
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
  • Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
  • Place over high heat until butter in pan sizzles, 2 to 4 minutes.
  • Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.

Nutrition Facts : Calories 192 g, Fat 9 g, Fiber 1 g, Protein 3 g

THE BEST BAKED POTATO CASSEROLE EVER!



The Best Baked Potato Casserole Ever! image

This recipe comes from the Kirby House Restaurant in Abilene, Kansas. It is a low maintenance but flavorful potluck dish! In addition to the below ingredients, I add Penzey's Brady Street & Sandwich Sprinkle to each layer. But if you do add Sandwich Sprinkle, remember, there is salt already in it. This is a great 'make-ahead' dish that you can refrigerate or freeze until you are ready to bake. Prep time is approximate. Enjoy!

Provided by RockChalkChick

Categories     Pork

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 medium unpeeled potatoes, baked
1/4 teaspoon salt
1/4 teaspoon pepper (I use Penzey's mignonette)
6 -8 slices bacon, cooked and crumbled (I use thick cut bacon)
1 cup sour cream, if desired (or more)
1 cup shredded cheddar cheese, if desired (or more)
2 green onions, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 13 x 9 x 2 inch baking dish with nonstick pan coating or grease lightly with solid shortening.
  • Cut baked potatoes into 1 inch cubes. Place half in a prepared baking dish; sprinkle half of the salt, pepper and bacon. Top with half of the sour cream & cheese.
  • Repeat layers.
  • Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted (It usually takes 30 minutes for me. Also, you can cover with foil if the cheese starts to brown too quickly).
  • Sprinkle with chopped green onions to garnish.

CHEESY POTATO CASSEROLE RECIPE BY TASTY



Cheesy Potato Casserole Recipe by Tasty image

This cheesy potato casserole is the perfect way to feed a family of picky eaters. With all of the components of beloved loaded potato skins (like bacon, sour cream, and cheese), it's practically impossible for anyone to dislike this casserole. It's make-ahead friendly, filling, and easily made vegetarian by omitting the bacon. If you're looking for the ultimate weeknight casserole, this is your recipe.

Provided by Hannah Williams

Categories     Dinner

Time 1h5m

Yield 12 servings

Number Of Ingredients 8

6 russet potatoes
olive oil
salt, to taste
pepper, to taste
10 slices bacon, cooked and crumbled
3 cups sour cream
4 cups shredded cheddar cheese
fresh chive, for garnish

Steps:

  • Place potatoes on a baking sheet and poke holes in two sides with a fork.
  • Coat potatoes with olive oil, and sprinkle with salt and pepper.
  • Bake for at 425°F (220°C) for 45 minutes.
  • Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
  • Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
  • Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
  • Repeat for a second layer.
  • Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
  • Sprinkle with chives.
  • Enjoy!

Nutrition Facts : Calories 396 calories, Carbohydrate 30 grams, Fat 24 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams

ANNE'S ROASTED POTATO CASSEROLE



Anne's Roasted Potato Casserole image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 6

4 units yukon gold potatoes
4 units onion
4 tablespoons beef bouillon granules
1 sticks butter
1 units salt
1 units flavor cooking spray

Steps:

  • Spray the inside of a 9 x 13 dish with the butter flavor spray.
  • Layer 1/2 of the potatoes and 1/2 of the onions in the dish. Sprinkle 2 Tbsp. of the beef bouillon granules and dot with butter; repeat layering with remaining ingredients.
  • Cover tightly with foil and bake at 350 degrees F for 30-45 minutes or until potatoes are tender. Serve immediately.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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From weekendatthecottage.com


OLD FASHION CHEESY POTATO CASSEROLE - 101 COOKING FOR TWO
2020-11-14 At this point, you can cook or cover and refrigerate for a day before cooking. Preheat oven to 350° convection (375° conventional). Bake until golden brown. 35-40 minutes. A little more if cold from the refrigerator or a little less if a half recipe or a thinner pan. See the step-by-step photos in the post.
From 101cookingfortwo.com


ANNE'S CHEESEY POTATOES - BIGOVEN
Mix all ingredients together. Spread the entire mixture in a greased baking pan. Top with another 1-2 cups of cheese. Bake for 45-60 minutes @ 350. Cover for …
From bigoven.com


BAKED POTATO CASSEROLE - COOKING WITH RUTHIE
2019-04-19 Preheat oven to 350 degrees. Cube potatoes with skins on, place into a large mixing bowl. In a medium mixing bowl combine cream of chicken soup, sour cream, green onions, cheese. Mix well and stir into the potatoes. Once combined, scoop into 9x13 baking dish.
From cookingwithruthie.com


BEST LOADED BAKED POTATO CASSEROLE RECIPES - FOOD NETWORK …
2020-10-30 Step 1. Preheat the oven to 425ºF and spray a 3-quart casserole dish with nonstick spray. Set aside. Step 2. Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate.
From foodnetwork.ca


BEST BACON POTATO CASSEROLE RECIPES - FOOD NETWORK CANADA
2015-04-08 Step 1. Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one. Lightly oil a 13×9-inch (3.5 L) baking pan. Step 2. Toss the bacon along with a big splash of water into a large soup or stockpot over medium heat. Cook, stirring frequently until the water evaporates and the bacon is fully browned and evenly crispy, 10 ...
From foodnetwork.ca


DARTH TATER - CHEESY ROASTED POTATO CASSEROLE - 5 BOYS BAKER
2013-02-11 Preheat oven to 425º. Cut potatoes into 1-inch chunks and place in a 9×13 pan that has been sprayed with cooking spray. Add onions, olive oil, garlic, salt, thyme, pepper and paprika and mix well. Roast the potatoes uncovered for 30 minutes, stirring once halfway through cooking time. Remove from oven and reduce temp to 375º.
From 5boysbaker.com


ANNES POTATOES - RECIPES - PAGE 2 | COOKS.COM
Mix above ingredients and place in buttered 9x13 inch glass dish. Top with 2 cups corn flake crumbs and bake for 1 hour at 350 degrees.
From cooks.com


TWICE BAKED POTATO CASSEROLE - SPEND WITH PENNIES
2018-11-18 Instructions. Preheat oven to 375°F. Mash warm baked potatoes or boiled potatoes with a potato masher. Add butter, cream cheese and sour cream. Mash while adding milk/cream a little at a time until to reach a creamy consistency. Stir in remaining ingredients (except toppings) and spread into a 2 quart casserole dish.
From spendwithpennies.com


ANNE'S AMAZING ROASTED GREEN BEANS RECIPE - FOOD NEWS
Instructions Preheat oven to 425°F. Place a baking sheet in the oven for 10 minutes. In a medium bowl, place the green beans and all the remaining ingredients. Step 1: Blanch the beans Place water and salt in a large pot, and bring it to a boil. …
From foodnewsnews.com


CHEESY POTATO CASSEROLE + RECIPE VIDEO - THE SLOW ROASTED ITALIAN
2020-07-13 Mix until well combined. Pour into a greased (6"x10") baking dish. Cover with aluminum foil and bake for 60-75 minutes, until potatoes are fork-tender. Remove from the oven. Stir. Sprinkle Colby Jack cheese over top and bake for 15 more minutes uncovered. Sprinkle casserole with reserved bacon and scallions.
From theslowroasteditalian.com


LOADED BAKED POTATO CASSEROLE - RACHEL SCHULTZ
2013-11-20 2 chicken breasts, sliced into one inch pieces. 2 tablespoons butter, sliced. 2 cups grated cheddar. Green onions, sliced. Preheat oven to 350 degrees. Place potatoes in a 9×13 baking dish and toss with olive oil, salt, and pepper. Layer on bacon, chicken, butter, and cheddar. Bake for 60 minutes. Top with green onion.
From rachelschultz.com


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