Shredded Potato Casserole With Cheese Recipes

SHREDDED POTATO CASSEROLE WITH CHEESE

Steps:

• Finely grate the potatoes (I used the fine shredding blade on my food processor), soak for 10 minutes and drain. Repeat, soaking and draining again.
• Crush the garlic and add to a large saucepan with the wine, the water and the vegetable stock paste. On the stove top, over medium-low heat, stew the garlic for about 10 minutes.
• Preheat the oven to 200c. Add the cream and potatoes to the saucepan and bring to the boil. Reduce the heat to low and simmer for about 30 minutes - stir occasionally to stop the bottom catching. When the potato strands are fairly tender, but not completely soft, stir in 2 tablespoons of the Parmesan and season to taste with salt, pepper and nutmeg.
• Transfer to a casserole dish, top with the rest of the Parmesan, grind plenty of black pepper over and bake for around 20 minutes, until the top is golden. Cool for about 10 minutes before serving.

CHEESY SHREDDED POTATO CASSEROLE

Steps:

• Heat oven to 350°. Spray a 9x13 baking dish with cooking spray.
• In a large mixing bowl combine the shredded potatoes and 1 cup of cheese. Stir until combined.
• In a small bowl combine the green onion, sour cream, salt, pepper, garlic powder, onion powder, and melted butter. Mix together. Pour over the bowl of shredded potatoes and mix together until well combined.
• In a small bowl, combine the remaining 1 cup shredded cheese and the crushed cornflakes.
• Spread the potato mixture into the baking dish. Top with the corn flake mixture.
• Bake for 30 minutes. Serve immediately.

POTATO CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
• In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
• Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
• Bake at 425 degrees F (220 degrees C) for 1 hour.

CHEESY POTATO CASSEROLE FROM ORE-IDA®

Steps:

• Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
• In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
• In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.