LOADED BAKED POTATO CASSEROLE
This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
- Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
- Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
- Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
- Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.
POTATO-TOPPED MEATLOAF CASSEROLE
Fluffy mashed potatoes with broccoli tastefully top homemade meatloaf.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix meatloaf ingredients. Press in bottom and up sides of baking dish to within 1/2 inch of top.
- In 2-quart saucepan, heat water, butter and 1 teaspoon salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Stir in broccoli and cheese. Spoon over meat shell.
- Bake 30 to 35 minutes or until meatloaf is thoroughly cooked and meat thermometer inserted in center of meat reads 160°F. Let stand 5 minutes; drain liquid along edges.
Nutrition Facts : Calories 230, Carbohydrate 6 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 3 g, TransFat 1/2 g
POTATO CHIP CASSEROLE
A simple meat and vegetable casserole that fed the teenagers in our family.
Provided by SBLOVIN
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off the grease. Stir in the green beans and corn, and cook for a few minutes. Mix in the cans of soup until well blended. Transfer to a 9x13 inch baking dish. Top with shredded cheese and crushed potato chips.
- Bake for about 15 minutes in the preheated oven, until the cheese melts and the chips are toasted. If you like crispier chips, you can sprinkle them on top after the cheese has melted, and bake for another 5 minutes.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 19.2 g, Cholesterol 52.4 mg, Fat 19.5 g, Fiber 1.9 g, Protein 19.5 g, SaturatedFat 7.6 g, Sodium 947.6 mg, Sugar 2.9 g
EASY LOADED BAKED POTATO CASSEROLE
Great and easy potato casserole packed with bacon, Cheddar, and green onions.
Provided by Gemini26
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 10
Number Of Ingredients 9
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
MASHED POTATO BEEF CASSEROLE
This recipe came out of my mother's cookbook. The smudges and splatters show that Mom used it extensively to feed our large family. The tarragon really comes through to make a flavorful main dish. Now I prepare this recipe for our four children and six grandchildren. -Helen McGeorge, Abbotsford, British Columbia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook bacon until crisp; drain, reserving 1 teaspoon drippings. Set bacon aside. Cook beef in drippings over medium heat until no longer pink; drain. , Toss mushrooms, onion, carrot and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until the vegetables are tender. , Add bacon; transfer to a greased 2-qt. baking dish. Combine potatoes and 1/2 cup of cheese; spread over beef mixture. Sprinkle with paprika and remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through. Broil 4 in. from the heat for 5 minutes or until bubbly.
Nutrition Facts : Calories 381 calories, Fat 19g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 625mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
POTATO-TOPPED CHICKEN CASSEROLE
A friend gave me this easy, fast and delicious casserole recipe. Any cheese you have on hand will work fine. It's perfect for those nights when you want something hearty and homemade. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (6 servings each).
Number Of Ingredients 13
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened., Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture., Bake, uncovered, 15-20 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.
Nutrition Facts : Calories 412 calories, Fat 20g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 636mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.
POTATO-TOPPED CASSEROLE
My family enjoy this basic, comforting casserole because it always satisfies. I sometimes stir in sliced black olives.-Cheryl Buker, Eagle, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, mushrooms if desired, garlic, salt and pepper. , Transfer to a greased 13x9-in. baking dish. Top with potatoes; sprinkle with cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 353 calories, Fat 21g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 531mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein.
EASY TURKEY POTATO-TOPPED CASSEROLE
This is a basic simple recipe that requires no baking, just simmer ingredients, mix, then put under broiler for 2 minutes, but if you just feel better about baking it...then go ahead and bake it for 8-10 minutes, but it really is not necessary to bake it. It's a great way to use up any leftover turkey (or chicken also!). All ingredients may be adjusted to taste, double the recipe to bake in a 13 x 9-inch pan.
Provided by Kittencalrecipezazz
Categories Poultry
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Drain and mash the potatoes with 1/2 cup half and half or milk, 3 tbsp butter and salt and pepper (can add in a few tablespoons grated Parmesan cheese or 1/3 cup grated cheddar cheese if desired to the mashed potatoes to kick them up a notch!).
- Meanwhile, in a heavy bottom saucepan, melt remaining butter over medium heat.
- Cook the onion and garlic in 1/4 cup butter until softened (about 5 minutes).
- Add in flour; cook, stirring 1 minute.
- Gradually whisk in 2 cups half and half cream, salt and pepper, mustard, lemon juice and thyme; cook, whisking often (about 10 minutes) or until thickened.
- Add cubed cooked turkey and veggies; cook 5 minutes, or until veggies are tender.
- Pour into a greased 8-inch square baking dish.
- Spread potatoes over top; sprinkle with Parmesan cheese.
- Broil for 2 minutes, or until golden brown.
Nutrition Facts : Calories 906, Fat 43.8, SaturatedFat 26, Cholesterol 168.1, Sodium 455.3, Carbohydrate 92.8, Fiber 12.4, Sugar 4.6, Protein 39.3
POTATO-TOPPED CHICKEN CASSEROLE
I found this in my June 2009 issue of TOH's Simple and Delicious. I am posting until I try it - recipe says it is a great freezer meal - can be frozen up to 3 months (and is $1.75 a serving according to them). :) I'll give it a whirl! **serving size is 2 casseroles, 6 servings each approx.
Provided by Mommy Diva
Categories One Dish Meal
Time 1h
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 13
Steps:
- Place potatoes in a dutch oven and cover with water bringing to a boil.
- Reduce heat; cover and simmer for 15 - 20 minutes (or until tender).
- Meanwhile, in a Dutch oven, cook the chicken, carrots and onions over medium heat until no longer pink; drain.
- Stir in the flour, tomato paste, salt, pepper and thyme - adding the chicken broth and bringing to a boil.
- Reduce heat and simmer uncovered for 6-8 minutes or until thickened.
- Divide mixture between two greased 13 x 9 inch baking dishes.
- Drain potatoes placing in a large bowl then add milk and butter; mash until smooth.
- Stir in cheese and spread over chicken mixture.
- Cover and freeze one casserole for up to 3 months (heating instructions for frozen casserole to follow).
- Bake the remaining casserole, uncovered, at 400 degrees for 15 - 20 minutes or until bubbly; ENJOY!
- TO USE FROZEN CASSEROLE:.
- Thaw in the refrigerator overnight.
- Remove from refrigerator 30 minutes before baking; Bake uncovered for 50 - 55 minutes at 400 degrees or until bubbly.
POTATO-TOPPED SLOPPY JOE CASSEROLE - P
This is a new version of Shepherd's Pie. You could even substitute Tater Tots in place of the mashed potatoes. The flavors in this easy casserole are teen favorites--a great one for them to make for the family. Throw in a nice green veggie or sald and you have a comforting family dinner.
Provided by Nana Lee
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325°F
- In large skillet, brown ground beef, onion and bell pepper over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
- Add sandwich sauce and corn; mix well. Reduce heat; simmer 4 to 6 minutes or until thoroughly heated and corn is crisp-tender, stirring occasionally.
- Meanwhile***, in medium saucepan, bring water and garlic salt to a boil.
- Remove saucepan from heat; stir in potato flakes until well blended.
- ***NOTE:.
- You could use leftover mashed potatoes here.
- Add sour cream and egg; mix well.
- Spoon beef mixture into ungreased shallow 2-quart casserole.
- Spoon potato mixture in circle around edges of casserole.
- Sprinkle potatoes with cheese.
- Bake for 25 to 30 minutes or until potatoes are set.
- If desired, sprinkle potatoes with chopped fresh parsley.
Nutrition Facts : Calories 453.9, Fat 20.9, SaturatedFat 10, Cholesterol 147.8, Sodium 218.5, Carbohydrate 35.3, Fiber 3.4, Sugar 1.9, Protein 32.3
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.
POTATO-TOPPED BEEF CASSEROLE
This is similar to Shepherd's pie! No need to serve up mashed potatoes on the side, as they are baked right on top of the casserole! Prep time includes cooking the potatoes and browning the ground beef. You will LOVE this! Throw in some canned mushrooms also into the beef mixture if desired!
Provided by Kittencalrecipezazz
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees; Butter a 2-1/2 quart baking dish.
- In a heavy skillet, brown the ground beef in 2 tbsp butter, then add in onion, garlic, red and green bell pepper; saute until soft, spoon off excess fat.
- Add in Parmesan cheese, salt, black pepper, sherry, parsley; saute another 5 minutes.
- Spread the mixture into the prepared casserole dish.
- To the cooked potatoes, add the remaining butter and milk, beat or mix until smooth; season with salt to taste and black pepper if desired.
- Spread the potatoes over meat mixture evenly, making sure corners are covered well (use a spoon to push potato mixture tightly around sides and corners).
- Sprinkle top with grated cheddar cheese (or you can use Parmesan cheese in place of cheddar) bake, uncovered for approximately 25-30 minutes, or until potatoes and cheese are lightly browned.
POTATO TOPPED CASSEROLE
This recipe is from http://www.angelfire.com/on/VideoPhotoAlbum/OneDishMeals.html#potatotoppedcasserole.
Provided by SouthernBell2627
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy skillet, brown the ground beef in 2 Tbsps. of butter, then add the onion, red and green bell pepper; saute until soft. Spoon off excess fat, then stir in the garlic, salt, black pepper, sherry and the parsley, saute another 5 minutes
- Spread the mixture into a buttered, 2 1/2 quart casserole dish.
- To the cooked potatoes add the remaining 2 Tbsps. of butter and milk, beat until smooth, salt to taste.
- Spread the potatoes over the meat mixture evenly, then using a spoon, pull up points. Sprinkle the top with the shredded cheese. Bake uncovered at 350 until potatoes and cheese is lightly browned.
- serves 4-6.
Nutrition Facts : Calories 789.4, Fat 38.9, SaturatedFat 19.4, Cholesterol 192.5, Sodium 865.8, Carbohydrate 47.2, Fiber 6.5, Sugar 5.8, Protein 55
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