Durango Potato Casserole

DURANGO POTATO CASSEROLE



Durango Potato Casserole image

For those who like it spicy, it's easy to turn up the heat on these potatoes by adding more chili powder or jalapenos for extra kick.-Pat Harmon, Baden, Pennsylvania

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings (2/3 cup each).

Number Of Ingredients: 13

2-1/2 pounds potatoes (about 8 medium), peeled and cut into 1-inch cubes
8 thick-sliced bacon strips
1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
3 cups shredded Mexican cheese blend
4 green onions, chopped
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1-1/2 cups reduced-fat mayonnaise
2 tablespoons lime juice
1 teaspoon seasoned salt
1/4 teaspoon pepper
1-1/2 teaspoons chili powder
2 tablespoons minced fresh cilantro
Calories 315 calories
Fat22g fat (9g saturated fat)
Cholesterol42mg cholesterol
Sodium876mg sodium
Carbohydrate19g carbohydrate (3g sugars
Fiber2g fiber)
Protein10g protein.

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. , In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside., Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers., In a small bowl, whisk the mayonnaise, lime juice, seasoned salt and pepper; add to potatoes and gently stir to coat. Transfer to a greased 13x9-in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder., Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving.


DURANGO POTATO CASSEROLE



Durango Potato Casserole image

For those who like it spicy, it's easy to turn up the heat on these potatoes by adding more chili powder or jalapenos for extra kick. O.K. Although this looks tasty, it also sounds like a lot of trouble! A pan for cooking te potatoes, another for cooking bacon, another for baking?! Surely this could be modified for less mess. Cooking a dish before having to cook it again is a little much. But it not hard at all with leftover and less clean up on the dish to do.

Recipe From food.com

Provided by CHEF GRPA

Categories     Potato

Time 1h

Yield 12 serving(s)

Number Of Ingredients: 13

2 1/2 lbs potatoes, peeled and cut into 1-inch cubes (about 8 medium)
8 bacon, strips (thick sliced)
1 (14 1/2 ounce) can diced tomatoes and green chilies, drained
3 cups shredded Mexican blend cheese
4 green onions, chopped
1/3 cup chopped green pepper
1/3 cup chopped red bell pepper
1 1/2 cups reduced-fat mayonnaise
2 tablespoons lime juice
1 teaspoon seasoning salt
1/4 teaspoon pepper
1 1/2 teaspoons chili powder
2 tablespoons minced fresh cilantro

Steps:

  • 1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
  • 2. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside.
  • 3. Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers.
  • 4. In a small bowl, whisk the mayonnaise, lime juice, seasoned salt and pepper; add to potatoes and gently stir to coat. Transfer to a greased 9x13 -in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder.
  • 5. Bake, uncovered, at 350*F. for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving.
  • My Note: It is great for breakfast or brunch, but it also is great served for dinner and guests love it! Don't be swayed from preparing this because of having to clean a few dishes and utensils. Any dish worth making is easily overlooked by having to clean up afterwards. I just clean as I cook, doesn't bother me at all.


POTATO CASSEROLE



Potato Casserole image

This simple-to-assemble casserole is rich and buttery in flavor with a crispy top, thanks to the crushed corn flakes.

Recipe From allrecipes.com

Provided by JEREMYBEELER

Categories     Side Dish     Casseroles     Potato Casserole

Time 1h25m

Yield 12

Number Of Ingredients: 7

1 (30 ounce) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 cup butter
3 cups crushed corn flakes
Calories400 calories
Carbohydrate23.1 g
Cholesterol77.1 mg
Fat35.5 g
Fiber1.4 g
Protein8.5 g
SaturatedFat20.7 g
Sodium483.4 mg
Sugar1.7 g

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
  • In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
  • Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
  • Bake at 425 degrees F (220 degrees C) for 1 hour.


"EVERYTHING" MASHED POTATO CASSEROLE



The everything-mashed potato casserole seemed to evolve over a year and it's a great dish to take to a covered dish event. If I need to keep it warm for a longer time, I sometimes place the mixture into a crockpot and then add the sour cream, bacon, cheese and chives. -Pamela Shank, Parkersburg, West Virginia

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients: 10

3 pounds potatoes (about 9 medium), peeled and quartered
1 package (8 ounces) cream cheese, cubed
1/2 cup butter, cubed
1/2 cup whole milk
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups sour cream
2 cups shredded cheddar cheese
3 bacon strips, cooked and crumbled
1 tablespoon minced chives
Calories 433 calories
Fat33g fat (22g saturated fat)
Cholesterol114mg cholesterol
Sodium340mg sodium
Carbohydrate20g carbohydrate (4g sugars
Fiber1g fiber)
Protein10g protein.

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Beat in the cream cheese, butter, milk, salt and pepper until fluffy. Transfer to a greased 3-qt. baking dish. Spread sour cream over the top. , Bake, uncovered, at 350° for 10 minutes. Sprinkle with the cheddar cheese, bacon and chives. Bake 5 minutes longer or until heated through and cheese is melted.




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