Really Good Potato Casserole Recipes

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INCREDIBLE POTATO CASSEROLE



Incredible Potato Casserole image

This recipe has been in the family for years and is always a huge hit. The potatoes can be substituted for frozen hash browns making it really easy to prepare and still tastes great.

Provided by Jenn Harmon Jones

Categories     Side Dish     Potato Side Dish Recipes

Time 1h40m

Yield 8

Number Of Ingredients 8

6 medium potatoes
¼ cup butter
1 (10.5 ounce) can condensed cream of mushroom soup
1 pint sour cream
⅓ cup chopped green onion
1 ½ cups shredded Cheddar cheese
½ cup crushed cornflakes cereal
2 tablespoons melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.
  • Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl.
  • Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour mixture into casserole dish.
  • In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole.
  • Bake in a preheated oven 45 minutes.

Nutrition Facts : Calories 462.1 calories, Carbohydrate 38.6 g, Cholesterol 70.4 mg, Fat 30.1 g, Fiber 3.7 g, Protein 11.4 g, SaturatedFat 18 g, Sodium 516.6 mg, Sugar 2.6 g

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.

LOADED BAKED POTATO CASSEROLE



Loaded Baked Potato Casserole image

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

Nonstick cooking spray
6 slices bacon, cut 1/2-inch thick
2 1/4 pounds russet potatoes (about 4), scrubbed clean and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
6 ounces cream cheese, at room temperature
2 cups shredded Cheddar
2/3 cup sour cream
2 scallions, white and light green parts only, thinly sliced

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.

THE BEST SWEET POTATO CASSEROLE



The Best Sweet Potato Casserole image

We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

Steps:

  • For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
  • For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
  • Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
  • For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

KILLER POTATO CASSEROLE



Killer Potato Casserole image

These killer potatoes are great with meatloaf or as an accompaniment with anything! They are killer because of their delicious combination of potatoes, soup, sour cream and cheese.

Provided by Karen Weaver

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

1 (32 ounce) package frozen potatoes au gratin
1 (16 ounce) container sour cream
4 cups shredded Cheddar cheese
2 (10.75 ounce) cans condensed cream of chicken soup
4 cups crushed cornflakes cereal

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl combine the potatoes, sour cream, cheese and soup and mix well. Spread mixture into a 9x13 inch baking dish and top with crushed corn flakes.
  • Bake for 75 minutes, or until cooked through and golden .

Nutrition Facts : Calories 536.1 calories, Carbohydrate 36.5 g, Cholesterol 90.4 mg, Fat 35.2 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 20.6 g, Sodium 985.3 mg, Sugar 3.5 g

THE BEST BAKED POTATO CASSEROLE EVER!



The Best Baked Potato Casserole Ever! image

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

6 medium unpeeled potatoes, baked
1/4 teaspoon salt
1/4 teaspoon pepper (I use Penzey's mignonette)
6 -8 slices bacon, cooked and crumbled (I use thick cut bacon)
1 cup sour cream, if desired (or more)
1 cup shredded cheddar cheese, if desired (or more)
2 green onions, chopped

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.

ABSOLUTE BEST POTATO CASSEROLE



Absolute Best Potato Casserole image

Here is an experimental recipe that turned out to be a huge hit! I had many of these ingredients 'left over' from a catered luncheon, and decided to give my creativity a try. My family was glad I did!

Provided by ERSTA

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 10

Number Of Ingredients 13

¼ cup butter
6 tablespoons all-purpose flour
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
2 ½ cups milk
¾ cup shredded Cheddar cheese
¾ cup shredded Swiss cheese
6 large russet potatoes, sliced into 1/4 inch slices
1 small onion, finely chopped
1 pound cooked ham, chopped
1 (16 ounce) package frozen cauliflower
¼ cup crushed cornflakes cereal

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  • To prepare the cheese sauce, melt butter in a medium saucepan over medium heat. Whisk in flour, garlic powder, salt, and pepper. Mix in milk, and stir constantly until thickened. Mix in Cheddar cheese and Swiss cheese, and continue to stir until smooth. Reduce heat to low.
  • Layer potatoes in the bottom of the prepared baking dish. Layer onion and ham over potatoes. Top with cauliflower. Cover with the cheese sauce.
  • Bake covered 1 hour in the preheated oven. Remove cover, sprinkle with crushed cornflakes, and continue baking 10 minutes, until vegetables are tender and surface is bubbly and lightly browned. Allow to cool about 10 minutes before serving.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 49.2 g, Cholesterol 58.9 mg, Fat 19.7 g, Fiber 6.2 g, Protein 20.8 g, SaturatedFat 10 g, Sodium 796.6 mg, Sugar 6.2 g

BAKED POTATO CASSEROLE



Baked Potato Casserole image

I created this baked potato casserole with input from friends and neighbors. It makes a great side dish for special meals. - Karen Berlekamp, Maineville, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 24 servings.

Number Of Ingredients 10

5 pounds red potatoes, cooked and cubed
1 pound sliced bacon, cooked and crumbled
1 pound cheddar cheese, cubed
4 cups 16 ounces shredded cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise
1 cup sour cream
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a very large bowl, combine potatoes and bacon. In another large bowl, combine the remaining ingredients; add to potato mixture and gently toss to coat. , Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325° for 50-60 minutes or until bubbly and lightly browned.

Nutrition Facts : Calories 347 calories, Fat 25g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 508mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

REALLY GOOD POTATO CASSEROLE



Really Good Potato Casserole image

I found this in the New York Daily News, and you know what? It really is a really good potato casserole! Really! Be sure to slice the potatoes thinly (1/8-inch thick) so that they cook properly.

Provided by Mirj2338

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon butter
3 lbs russet potatoes, peeled and cut into slices about 1/8 inch thick (about 6 medium)
2 cloves garlic, minced (in my house that means smashed with a large chef's knife)
1 teaspoon salt
2 teaspoons chopped fresh thyme leaves (optional)
2 cups grated sharp cheddar cheese
fresh ground black pepper
1 cup heavy cream
1 cup broth (I use a veggie broth)

Steps:

  • Put your rack in the center position and heat the oven to 400 degrees F.
  • Butter a 9-by-13-inch baking dish.
  • Spread 1/3 of the potatoes in an even layer in the bottom of the prepared dish.
  • Sprinkle with 1/3 of the garlic, salt, optional thyme, cheese and a few grinds of black pepper.
  • Repeat with the remaining potatoes, garlic, salt, thyme, cheddar and pepper two more times.
  • That's three layers for the numerically challenged.
  • Combine the cream and broth in a large measuring cup and pour into the dish along the edges rather than into the center.
  • Bake for 45 to 55 minutes or until the potatoes are tender (you can pierce them with a skewer or paring knife), the liquid is reduced and thickened, and the cheese on top is well browned.
  • Let cool about 10 minutes before serving.

GRACE'S POTATO CASSEROLE



Grace's Potato Casserole image

Grace is a very sweet neighbor lady and this is her recipe. Very rich and delicious, we make it for special occasions. Enjoy!

Provided by Michelle Berteig

Categories     Potato

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

2 lbs frozen hash browns (bag)
10 3/4 ounces cream of chicken soup (1 can)
1/2 cup melted butter
1 teaspoon garlic salt
1/4 teaspoon black pepper
3/4 cup sour cream
2 cups grated cheese
2 cups crushed corn flakes
1/4 cup melted butter (for top of casserole)

Steps:

  • Mix all ingredients together EXCEPT the potatoes, grated cheese, corn flakes and 1/4 cup melted butter.
  • Spray a 9 x 13 pan with non-stick spray. Layer the potatoes, sauce mixture, and grated cheese in the pan. Repeat the layers until the ingredients are used up.
  • Top with crushed corn flakes and pour 1/4 cup melted butter over the top. Bake at 375 degrees F. for 1 hour.

NANCY'S POTATO CASSEROLE



Nancy's Potato Casserole image

I found this while thumbing through a magazine and it sounded good to go alone with the pork chops I had planned on that evening. I was right, it was good! And very simple to put together.

Provided by cxstitcher57

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

4 medium potatoes, sliced
1 cup cream of mushroom soup
1/2 cup green pepper, diced (optional)
1 cup milk
1/2 cup onion, diced
1 teaspoon salt

Steps:

  • Preheat oven to 400 degrees.
  • Place the thinly sliced potatoes in a greased baking dish.
  • Combine the remaining ingreadients and pour over the potatoes.
  • Bake covered for 35 minutes. Makes about 6 servings.
  • Make sure you slice the potatoes thinly, or you may have a harder time getting the pototes cooked in the 35 minute time frame.
  • I had to cook mine longer the first time, as I had sliced them a bit wide.

Nutrition Facts : Calories 157.8, Fat 2.8, SaturatedFat 1.2, Cholesterol 5.7, Sodium 558.1, Carbohydrate 29.3, Fiber 3.4, Sugar 2, Protein 4.7

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2022-08-11 Instructions. You will want to place the hashbrowns, chicken broth, and cream of chicken soup in the crockpot. Add in the parsley and garlic salt. Stir well and turn crockpot to low and cook for 7 ...
From msn.com


THE BEST CASSEROLE RECIPES OF 2021 - TASTE OF HOME
2021-11-16 A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning—so convenient! —Cheryl Johnson, Plymouth, Minnesota.
From tasteofhome.com


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