Cheesy Shredded Potato Casserole Recipes

CHEESY SHREDDED POTATO CASSEROLE (WITH LOW-FAT OPTION) + GIVEAWAY!

Steps:

• Pre-heat oven to 375 F. Grease a 13 x 9 inch casserole dish with butter or oil and set aside. Boil potatoes in a large pot of boiling water until fork tender (about 10 minutes). Drain potatoes and allow to cool until they are easy to handle. Shred potatoes using a box grater. Aside.
• While the potatoes are boiling, Whisk the cream cheese, sour-cream, milk, butter, garlic powder, salt and pepper. Add in the shredded potatoes, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and green onion. Stir mixture with a wooden spoon until well combined.
• Pour mixture into casserole dish and top with remaining cheese. Bake for 30-40 minutes or until cheese is bubbly.
• While the casserole is baking, chop 2 strips of bacon and cook in a small skillet on medium heat until crispy. Top baked casserole with bacon, green onion and cilantro.

CHEESY POTATO CASSEROLE FROM ORE-IDA®

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 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

CHEESY POTATO CASSEROLE

Steps:

• 1.Preheat oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray.
• 2.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.
• 3.In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• 4.Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

CHEESY SHREDDED POTATO CASSEROLE

Steps:

• Heat oven to 350°. Spray a 9x13 baking dish with cooking spray.
• In a large mixing bowl combine the shredded potatoes and 1 cup of cheese. Stir until combined.
• In a small bowl combine the green onion, sour cream, salt, pepper, garlic powder, onion powder, and melted butter. Mix together. Pour over the bowl of shredded potatoes and mix together until well combined.
• In a small bowl, combine the remaining 1 cup shredded cheese and the crushed cornflakes.
• Spread the potato mixture into the baking dish. Top with the corn flake mixture.
• Bake for 30 minutes. Serve immediately.

SHREDDED POTATO CASSEROLE

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.

CHEESY POTATO CASSEROLE

Steps:

• Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in preheated oven 45 minutes, until golden, hot and bubbly.

CHEESY HASH POTATO CASSEROLE

Steps:

• In large bowl, combine all ingredients. Transfer to ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until heated through.

CREAMY, CHEESY POTATO CASSEROLE

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.