Potatopuffcasserole Recipes

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POTATO PUFF CASSEROLE



Potato Puff Casserole image

Make and share this Potato Puff Casserole recipe from Food.com.

Provided by chris brossard

Categories     Meat

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb ground beef
1/3 cup onion
1/3 cup green pepper
1 teaspoon chili sauce or 1 teaspoon ketchup
1 (10 ounce) can cream of mushroom soup
1/4 cup water
1 (10 ounce) package potato puffs

Steps:

  • In skillet combine ground beef, onion, and green pepper.
  • Cook over medium heat breaking up meat with fork until brown, and vegetables are tender.
  • Add chili sauce, soup and water.
  • Turn into 1-1/2 quart casserole.
  • Cover top with frozen potato puffs.
  • Bake 375 degrees for 35 minutes or until brown.

POTATO PUFF CASSEROLE



Potato Puff Casserole image

You'd never guess that leftover mashed potatoes are the main ingredient in this delightful casserole. "I've served this elegant side dish to company," writes Sharon Skildum of Maple Grove, Minnesota. "It's so moist and light it always brings compliments."

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

1 small onion, chopped
2 tablespoons butter
1/2 cup whole milk
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups mashed potatoes (with added milk and butter)
2 large eggs, separated
1 cup shredded cheddar cheese, optional

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in the milk, mustard, salt and pepper; bring to a boil. Remove from the heat; stir in potatoes. Stir in egg yolks until blended. Cool at room temperature for 15 minutes. Stir in the cheese if desired. , In a small bowl, beat egg whites until soft peaks form. Fold into potato mixture. Spoon into a greased 1-qt. baking dish. , Bake at 350° for 40-45 minutes or until puffed and lightly browned.

Nutrition Facts : Calories 217 calories, Fat 15g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 488mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

POTATO CASSEROLE



Potato Casserole image

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

Nonstick cooking spray, for greasing the baking dish
6 large russet potatoes
Pinch salt
8 ounces sliced bacon
1 cup milk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup (1/2 stick) unsalted butter
Pinch garlic salt
Pinch freshly ground black pepper
2 cups grated Cheddar

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.

POTATO PUFF



Potato Puff image

This wonderfully rich potato casserole complements a variety of main courses. I've shared the recipe with so many people, I can almost recite it by heart!

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

2 pounds potatoes, peeled and quartered
3 large eggs, separated
1 cup 2% milk
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon white pepper
1-1/2 cups shredded Monterey Jack cheese, divided

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , In a small bowl, whisk the egg yolks, milk, salt, basil and pepper. Gradually stir into mashed potatoes. Fold in 1 cup cheese. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into potato mixture., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 225 calories, Fat 9g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 378mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

MOM'S POTATO PUFF CASSEROLE



Mom's Potato Puff Casserole image

My mom used to make this often. It's NOT tater tots! Great warming winter meal. NOTE: Don't skip the dill weed. It makes the whole meal.

Provided by WI Cheesehead

Categories     Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

1 1/2-2 lbs lean ground beef
1 large onion, chopped
1 teaspoon garlic powder
1/2-1 teaspoon salt
1 (16 ounce) package frozen mixed vegetables
2 (10 3/4 ounce) cans low-sodium cream of mushroom soup
2 1/2 cups instant mashed potatoes (4 cups prepared)
1 (16 ounce) carton nonfat cottage cheese
1 -2 tablespoon dry dill weed

Steps:

  • Prepare Hungry Jack mashed potatoes. Substitute cottage cheese for milk.
  • Stir in dill. Care should be taken not to get potatoes pasty.
  • Brown ground beef in a large skillet; drain fat.
  • Add onion five minutes before end of browning.
  • Stir in garlic powder and salt.
  • Add mixed vegetables and 2 cans of soup - DO NOT ADD WATER.
  • Pour hamburger mix into 9x13 pan and spread evenly.
  • Spoon potato mix on top of hamburger mix to make individual clumps for each serving.
  • Bake at 350° for 45 minutes or until potatoes start to brown.

CHEESY POTATO CASSEROLE RECIPE BY TASTY



Cheesy Potato Casserole Recipe by Tasty image

This cheesy potato casserole is the perfect way to feed a family of picky eaters. With all of the components of beloved loaded potato skins (like bacon, sour cream, and cheese), it's practically impossible for anyone to dislike this casserole. It's make-ahead friendly, filling, and easily made vegetarian by omitting the bacon. If you're looking for the ultimate weeknight casserole, this is your recipe.

Provided by Hannah Williams

Categories     Dinner

Time 1h5m

Yield 12 servings

Number Of Ingredients 8

6 russet potatoes
olive oil
salt, to taste
pepper, to taste
10 slices bacon, cooked and crumbled
3 cups sour cream
4 cups shredded cheddar cheese
fresh chive, for garnish

Steps:

  • Place potatoes on a baking sheet and poke holes in two sides with a fork.
  • Coat potatoes with olive oil, and sprinkle with salt and pepper.
  • Bake for at 425°F (220°C) for 45 minutes.
  • Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
  • Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
  • Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
  • Repeat for a second layer.
  • Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
  • Sprinkle with chives.
  • Enjoy!

Nutrition Facts : Calories 396 calories, Carbohydrate 30 grams, Fat 24 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams

LOADED POTATO CASSEROLE



Loaded Potato Casserole image

Meet the Big Cheese of casseroles, our Loaded Potato Casserole. Our Loaded Potato Casserole is filled with cheddar, bacon, condensed soup and sour cream.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 12 servings, 1/2 cup each

Number Of Ingredients 8

1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (32 oz.) ORE-IDA Diced Hash Brown Potatoes, thawed
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
12 slices cooked OSCAR MAYER Bacon, crumbled, divided
6 green onions, sliced, divided
24 round buttery crackers, crushed (about 1 cup)
2 Tbsp. butter, melted

Steps:

  • Heat oven to 350°F.
  • Mix soup and sour cream in large bowl. Add potatoes, cheese, half the bacon and 1/2 cup onions; mix well.
  • Spoon mixture into 13x9-inch baking dish. Combine crushed crackers and butter; sprinkle evenly over potato mixture.
  • Bake 50 min. or until heated through. Sprinkle with remaining bacon and onions.

Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g

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