POTATO CASSEROLE
Trisha Yearwood's potato casserole from Food Network is extra-savory thanks to cheddar and bacon.
Provided by Trisha Yearwood
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
BAKED POTATO CASSEROLE
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
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.
KRISTA'S POTATO CASSEROLE
Categories Potato Side Bake Vegetarian Kid-Friendly
Number Of Ingredients 8
Steps:
- Boil potatoes in skins. Cool and shread potatoes in Cuisenart. In lg bowl, combine sour cream, cheese and onions. In sm bowl stir flour and cream mixture. Mix thoroughly. Add potatoes and salt and pepper. Mix well. Bake 45 minutes @ 300'. Can be made a few days ahead and refrigerated, then bake before serving.
KIM'S EZ CHEESY POTATOES CASSEROLE
A revamping of a recipe used by a food service company I worked for several years ago. The ingredients are easily kept or commonly found in today's kitchen.
Provided by Foxxyroxie64
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, place potatoes. Thaw in microwave on defrost. Add cream soup, milk and chip dip and 3/4 of shredded cheese. Place potato mixture into 9x13 baking pan. (may need to use additional small casserole dish in addition to 9x13 pan. Season with salt and pepper and dot with butter pieces. Cover with foil. Bake at 375F for about 30 minutes till bubbly. Remove foil and top with remaining shredded cheese. Return to oven and bake till cheese is bubbly and browned (about 20 minutes). Remove from oven and allow to set at room temperature about 10-15 minutes.
- Cook's Note: Can freeze leftovers.
Nutrition Facts : Calories 675.4, Fat 49.1, SaturatedFat 29.1, Cholesterol 136.5, Sodium 1269.3, Carbohydrate 27.4, Fiber 1.6, Sugar 1.7, Protein 32.4
CHEESY POTATO CASSEROLE
This recipe was given to me by my mother-in-law. I slightly modified it. It is a must have for my family's Easter dinner.
Provided by Allrecipes Member
Categories Potato Side Dishes
Time P1DT1h
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 26 g, Cholesterol 82.4 mg, Fat 37.8 g, Fiber 0.9 g, Protein 11.4 g, SaturatedFat 21.7 g, Sodium 791.3 mg, Sugar 2.4 g
KRISTA'S GO-TO POTATO CASSEROLE
When she was a young girl, this recipe was donated to Krista by a family friend for a school project she was working on. It was so simple and so delicious that that she's continued to make it again and again throughout her life. As an adult, it has become her favorite recipe to share with others when there is a church meal-train, special gathering, or any time "comfort food" is called for. The rich, classic flavor is universally loved, and her recipe is always in high demand. What's more, this recipe freezes well, allowing her to make double batches for her family, or ahead of time, so that she can share it at a moment's notice. The perfect hospitality meal! - Contributed by Krista Herling
Provided by Gwendy D.
Categories < 4 Hours
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the above ingredients BEFORE you add it to the hash browns because if they're frozen and you just add stuff one at a time it will make big frozen chunks that's hard to mix!
- Pour into 9x13 pan. Crush on top - your favorite plain cereal. I.
- use corn chex. You can also use corn flakes or even plain crackers.
- Sprinkle 1/4 c melted butter on top (optional).
- Bake at 350 for 60 to 75 minutes, or until heated and bubbly. Enjoy!
- To freeze, simply leave the Chex/crackers off until ready to bake. Make sure the casserole is thawed completely before cooking.
Nutrition Facts : Calories 593.2, Fat 39.1, SaturatedFat 20, Cholesterol 85.3, Sodium 1132.6, Carbohydrate 42.3, Fiber 2.5, Sugar 3.9, Protein 21.4
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