Cheesy Potato Casserole Bread Recipes

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CREAMY, CHEESY POTATO CASSEROLE



Creamy, Cheesy Potato Casserole image

A friend of my mother's made this when I was younger. It was the BEST potato dish I'd ever had. Thirty years later - and lots of tinkering - I finally replicated it. Now my husband and kids are big fans, too. I hope your family enjoys this as much as we do.

Provided by VenomousKate

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

6 large potatoes
1/4 cup butter
1 (10 3/4 ounce) can cream of chicken soup
1/3 cup green onion, chopped
1 pint sour cream
1 1/2 cups shredded cheddar cheese
1 cup crushed corn flakes
2 tablespoons butter

Steps:

  • Preheat oven to 350.
  • Butter 2.5 quart casserole dish and set aside.
  • Bring 6 quarts of water to boil.
  • Peel the potatoes, rinse them, then slip them into the boiling water. Cook them until they are easily pierced with a fork (around 15 minutes). Drain, return to pot and immediately mash with hand-masher or beater.
  • While potatoes are cooking, melt 1/4 cup butter in a saucepan over medium heat. Once melted, stir in the can of soup. Remove the pan from heat.
  • Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar.
  • Stir this soup mixture into the mashed potatoes.
  • Pour it all into buttered 2.5 quart casserole.
  • Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes.
  • Bake 45 minutes at 350.
  • Sprinkle with reserved chopped green onions before serving.

SHREDDED POTATO CASSEROLE



Shredded Potato Casserole image

This potato dish is perfect with prime rib and many other entrees. Make it ahead and have it ready to pop into the oven for the party. The topping of cornflake crumbs and Parmesan cheese adds crunch. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 8

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup 2% milk
1 cup shredded cheddar cheese
1/2 cup butter, melted, divided
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 cup cornflake crumbs
1/4 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in the hash browns. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 325° for 45-50 minutes or until heated through.

Nutrition Facts : Calories 387 calories, Fat 23g fat (15g saturated fat), Cholesterol 71mg cholesterol, Sodium 631mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

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