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.
TWICE-BAKED POTATO CASSEROLE
Easy and delicious! Always a favorite with everyone!
Provided by JillNicole
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h5m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
- Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
- Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.
Nutrition Facts : Calories 475.6 calories, Carbohydrate 53.1 g, Cholesterol 65.4 mg, Fat 22.5 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 13.6 g, Sodium 515.3 mg, Sugar 2 g
THE BEST BAKED POTATO CASSEROLE EVER!
This recipe comes from the Kirby House Restaurant in Abilene, Kansas. It is a low maintenance but flavorful potluck dish! In addition to the below ingredients, I add Penzey's Brady Street & Sandwich Sprinkle to each layer. But if you do add Sandwich Sprinkle, remember, there is salt already in it. This is a great 'make-ahead' dish that you can refrigerate or freeze until you are ready to bake. Prep time is approximate. Enjoy!
Provided by RockChalkChick
Categories Pork
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
TRISHA YEARWOOD'S POTATO-BEEF CASSEROLE RECIPE - (3.7/5)
Provided by ukiahgal67
Number Of Ingredients 11
Steps:
- Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish. In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat. Preheat the oven to 350°F. Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions. Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
KRISTA'S HEAVENLY CHIP COOKIES
I love these cookies because they are so different, and we have always tried to have unique recipes at our cookie swap. Also, I have two small children and I don't have hours to spend in the kitchen baking; this recipe takes no time and has always been a hit with friends and family.
Provided by Food Network
Categories dessert
Time 27m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- In a mixer, beat the butter and sugars until smooth, about 3 minutes. Add the eggs, 1 at a time, beating well after each egg is added. Beat in the vanilla. With a wooden spoon, mix in the flour, baking soda, butterscotch chips, chocolate chips, and potato chips. Drop the batter by heaping tablespoons onto ungreased cookie sheets and bake until golden brown, about 12 minutes. Cool on wire racks.
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.
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
GREEK POTATO CASSEROLE
The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. -Cheryl Woodson, Liberty, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish. , Combine topping ingredients; sprinkle over casserole., Bake, uncovered, at 350° until golden brown, 40-45 minutes.
Nutrition Facts : Fat 13 g fat (9 g saturated fat), Cholesterol 29 mg cholesterol, Sodium 752 mg sodium, Carbohydrate 24 g carbohydrate, Fiber 4 g fiber, Protein 9 g protein.
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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