Potato Casserole With Fried Onions Recipes

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POTATO CASSEROLE WITH FRIED ONIONS



Potato Casserole With Fried Onions image

Make and share this Potato Casserole With Fried Onions recipe from Food.com.

Provided by Lori Mama

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

6 large red potatoes, cooked and peeled
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 (42 g) package dried Italian salad dressing mix
1 tablespoon parsley, minced
1 cup cheddar cheese, grated
0.5 (6 ounce) can durkee real French-fried onions (or more if you like)

Steps:

  • Pre-heat oven to 375 degrees.
  • Make a thick white sauce of butter, flour and milk and add the Italian seasoning packet.
  • Dice or slice the potatoes into the cream sauce.
  • Add in the parsley and mix to combine.
  • Turn into large well-greased casserole dish.
  • Sprinkle with grated cheese and French fried onions.
  • Bake 30 minutes or until bubbling.

THREE ONION POTATO CASSEROLE



Three Onion Potato Casserole image

Provided by Food Network

Categories     side-dish

Time 1h15m

Number Of Ingredients 9

2 large packages Hashbrown Potato patties (8) defrosted and broken apart in large mixing bowl
1 can cream of chicken soup or cream of celery (for kosher)
1 large bunch green onions, chopped
1/4 cup chopped onions
1/2 cup Dijon mustard
2 cups sour cream
1/2 cup milk (nonfat)
1 to 2 cups cheddar or Jack cheese (for spicy, use jalapeno jack)
1 small can French Fried Onions, for topping

Steps:

  • Mix all ingredients together, except the fried onions. Put into deep casserole. Top with onions. Bake in a preheated 350 degree oven for 1 hour until golden on top. Can be made ahead a couple of days. Do not bake until ready to use. Can also be frozen.
  • ADDENDUM TO THREE ONION POTATO CASSEROLE: To make hash-brown potatoes from scratch:
  • Rinse potatoes. Peel potatoes and shred. Soak in water for at least a 1/2 hour to remove starch. Saute drained potatoes in butter or oil until cooked to the 3/4 point Set aside.
  • Resume with regular recipe preparation.

FRIED POTATO CASSEROLE



Fried Potato Casserole image

A melange of different potatoes in an attention-getting casserole! Make for immediate eating or take to a carry-in dinner.

Provided by chuckmall

Categories     Yam/Sweet Potato

Time 1h30m

Yield 10-12 , 10-12 serving(s)

Number Of Ingredients 15

1 medium yellow onion
2 russet potatoes
5 medium yukon gold potatoes
26 -28 small purple potatoes (approx. 1 lb.)
1 medium sweet potato
1/4 cup extra virgin olive oil
1 teaspoon coarse salt
1 teaspoon freshly-ground pepper
3 cups half-and-half, used separately
1 teaspoon coarse salt
1 teaspoon freshly-ground pepper
2 tablespoons flour
1/2 cup grated gruyere cheese
1 cup grated cheddar cheese
1 cup grated gouda cheese

Steps:

  • Chop onion finely and set aside. Scrub all potatoes, but do not peel. Cut all into approximately 3/4-inch cubes. Heat olive oil in a heavy skillet to medium heat. Spread oil to make sure skillet is well-coated. Cook onion appox. 3 minutes, stirring constantly. Add potatoes, stir thoroughly to coat all with oil. Place on well-fitting cover and cook 20 minutes, turning every 5 minutes.
  • If you're having fried potatoes, that's it. Just add more salt and pepper to taste. You can drizzle on extra olive oil if you like, as the original frying oil will not have retained that olive oil taste.
  • But if you want fried potato casserole: remove the skillet from the heat and set aside.
  • Preheat oven to 375 degrees F. In a medium saucepan, place 2 1/2 cups of the half-and-half, salt and pepper. Take the other 1/2 cup of half-and-half and mix it with the flour in a cup, stirring thoroughly to remove all lumps. Add to sauce and stir. Cook on medium heat about 5 minutes, stirring frequently. When sauce steams constantly, add grated cheeses one item at a time, stirring frequently, until mixture is smooth and bubbles. Turn off heat.
  • Scoop fried potatoes from skillet into a very large bowl (not plastic). Pour sauce over potatoes and gently stir until well-mixed. Pour into a greased 9 x 13 baking pan. Cover pan with aluminum foil and bake covered for approximately 30 minutes. When finished, casserole should be creamy but not runny. If eating immediately, let casserole rest at least 5 minutes before serving. If taking to an event and eating later, let cool 30-45 min., then place in refrigerator. Reheat covered at 300 degrees F for 10-15 minutes.

Nutrition Facts : Calories 324.3, Fat 19.4, SaturatedFat 9.4, Cholesterol 44.7, Sodium 596.3, Carbohydrate 29.6, Fiber 2.9, Sugar 2.1, Protein 9.2

CRISPY FRENCH ONION SCALLOPED POTATO CASSEROLE



Crispy French Onion Scalloped Potato Casserole image

This is your new go-to casserole for get-togethers!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 7

1 box (4.7 oz) Betty Crocker™ scalloped potatoes
2 cups boiling water
2/3 cup milk
1 tablespoon butter
1 cup French onion-flavored sour cream dip
1 cup French-fried onions
1 tablespoon chopped fresh parsley, if desired

Steps:

  • Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray.
  • Make potatoes as directed on box for stove-top directions. Stir in sour cream dip. Pour mixture into baking dish. Top with onions.
  • Bake 12 to 15 minutes or until sauce is bubbling. Sprinkle with parsley. Let stand 5 minutes before serving (sauce will thicken as it stands).

Nutrition Facts : Calories 290, Carbohydrate 30 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 4 g, TransFat 0 g

PORK CHOP POTATO CASSEROLE



Pork Chop Potato Casserole image

I got this recipe from a long time good friend of mine. This is a favorite in both our homes! Definitely filling. Of course, you can add more seasoning to suit your taste. Great served with a green salad and applesauce.

Provided by Kim Maass

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
8 pork chops
1 teaspoon seasoned salt
1 (10.75 ounce) can condensed cream of celery soup
⅔ cup milk
½ cup sour cream
½ teaspoon salt
¼ teaspoon ground black pepper
1 (16 ounce) package frozen hash brown potatoes, thawed
¾ cup shredded Cheddar cheese
½ (6 ounce) can French-fried onions
¼ cup shredded Cheddar cheese
½ (6 ounce) can French-fried onions

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.
  • Mix celery soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about half the French-fried onions into the soup mixture; pour into a 13x9-inch baking dish. Arrange pork chops atop the mixture. Cover the dish with aluminum foil.
  • Bake in preheated oven for 40 minutes. Remove foil and top pork chops with 1/4 cup Cheddar cheese and remaining half-can French-fried onions; continue baking until the cheese melts, about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 421.8 calories, Carbohydrate 23.5 g, Cholesterol 60.7 mg, Fat 31.7 g, Fiber 1.1 g, Protein 16.7 g, SaturatedFat 12.4 g, Sodium 871.4 mg, Sugar 1.6 g

PORK CHOP POTATO CASSEROLE



Pork Chop Potato Casserole image

This rich-tasting casserole from Norma Shepler of Charlotte, Michigan features tender pork chops, hearty hash browns and a golden topping of cheese and french-fried onions.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

8 bone-in pork loin chops (1/2 inch thick and 6 ounces each)
1 teaspoon seasoned salt
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2/3 cup whole milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (26 ounces) frozen shredded hash brown potatoes
1 cup shredded cheddar cheese, divided
1 can (2.8 ounces) french-fried onions, divided

Steps:

  • Sprinkle pork chops with seasoned salt. In a large skillet, brown chops on both sides in oil. , In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13x9-in. baking dish. Arrange pork chops on top. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until meat juices run clear.

Nutrition Facts : Calories 512 calories, Fat 29g fat (13g saturated fat), Cholesterol 113mg cholesterol, Sodium 871mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.

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