Mikes Potato Casserole Recipes

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MIKE'S POTATOES



Mike's Potatoes image

This is from the Lake Forest Cafe in Folsom, California. It's great for a brunch, served with fried eggs, omlets or hamburgers. Originally from a June 1984 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section.

Provided by Leslie in Texas

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
3 medium baking potatoes, unpeeled, boiled and diced
1 1/4 cups monterey jack cheese, shredded
1 1/4 cups cheddar cheese, shredded
2/3 cup tomatoes, diced (about 1 medium)
salt, to taste
white pepper, to taste
2 tablespoons onions, minced
2 tablespoons green onions, chopped
1/2 cup avocado, peeled, seeded and diced
1/2 cup sour cream

Steps:

  • Melt butter in large heavy skillet over medium-high heat.
  • Add diced potatoes and cook until browned and crisp,stirring frequently.
  • Add cheeses, tomato, onion and green onion and stir until cheese melts.
  • Season to taste with salt and pepper.
  • Gently mix in avocado.
  • Spoon onto plates and top with a dollop of sour cream.
  • Serve immediately.

Nutrition Facts : Calories 355.3, Fat 26.4, SaturatedFat 15.6, Cholesterol 70.9, Sodium 343.4, Carbohydrate 17, Fiber 2.4, Sugar 2.3, Protein 13.8

MIKE'S POTATO CASSEROLE



Mike's Potato Casserole image

My friend Mike came up with this recipe years ago and I have to say it quickly became a family favorite.

Provided by Carol V.

Categories     Potato

Time 32m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 4

4 large baking potatoes (sliced)
4 large sweet onions (sliced)
20 ounces cream of mushroom soup (2-10 oz cans., fill 1 can with milk and combine with soup)
salt and pepper (to taste)

Steps:

  • Preeheat oven to 375 degrees. Combine soup and milk, spray a 9 x 13 inch baking dish with cooking spray, then spoon enough soup mixture in and spread to cover bottom of dish. Place a layer of potatoes then a layer of onions, sprinkle with salt and pepper, pour soup mixture to cover well and continue layering in that order, ending with a layer of potatoes and soup mixture. Shredded cheddar cheese may also be sprinkled on top if desired.
  • Bake for approximately 30 minutes, casserole should start to brown lightly, start testing potatoes with tip of knife, when tender it's done.

Nutrition Facts : Calories 156.9, Fat 4.3, SaturatedFat 1, Sodium 462.7, Carbohydrate 27.4, Fiber 2.4, Sugar 4.9, Protein 3.2

EASY LOADED BAKED POTATO CASSEROLE



Easy Loaded Baked Potato Casserole image

Great and easy potato casserole packed with bacon, Cheddar, and green onions.

Provided by Gemini26

Categories     Potato Side Dishes

Time 1h10m

Yield 10

Number Of Ingredients 9

10 Yukon Gold potatoes, peeled and halved
6 slices bacon
1 ½ cups shredded Cheddar cheese, divided
1 cup evaporated milk
½ cup sour cream
1 teaspoon salt
½ teaspoon ground black pepper
1 cup sliced green onions, divided
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • 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 20 minutes. Drain and return potatoes to pot.
  • Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
  • Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
  • Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 26.2 g, Cholesterol 42.1 mg, Fat 14.2 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 8.2 g, Sodium 541.8 mg, Sugar 2.9 g

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