Crunchypotatocasserole Recipes

SIMPLE CRUNCHY POTATO AND ONION CASSEROLE - LOW CAL

Steps:

• Note:*** This casserole has no sauce which allows some of the top and bottom potatoes to get crispy- the more the better! Be sure to use a 9x13-inch casserole. DO NOT use a deep dish casserole as this will prevent the potatoes from cooking properly and getting crunchy.
• ***Preheat oven to 350 degrees.
• Spray the 9x13-inch casserole with non-stick cooking spray.
• Place half of potatoes in bottom of casserole dish.
• Place layer of onions over potatoes.
• Sprinkle with salt and pepper.
• Place remaining potatoes on the top layer.
• Drizzle butter over the entire casserole, using total of 4 tbs butter, if not counting calories.
• Spray top of casserole with non-stick cooking spray.
• Cover and bake 20 minutes in lower third of the oven.
• Uncover and bake an additional 40-50 minutes until potatoes are done and casserole is golden brown on top.
• If you are lucky, the bottom potatoes will be a little browned, too!
• VARIATION: During last 5 minutes of baking, sprinkle casserole with 4 ounces shredded sharp cheddar cheese.
• Let melt and serve.
• HAM-POTATO VARIATION: Add 8-12 ounces cooked ham or smoked pork shoulder, cubed, between the onion and potato layers.
• Bake as directed.

POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
• Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
• While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
• Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
• Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.

THE BEST BAKED POTATO CASSEROLE EVER!

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

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!