Teddys Favorite Potatoes Casserole Recipes

POTATO CASSEROLE

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.

TWICE BAKED POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Cook the bacon in a saute pan until crispy; let cool and then crumble.
• Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
• Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
• Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

INCREDIBLE POTATO CASSEROLE

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.

FAVORITE CHEESY POTATO CASSEROLE

Steps:

• Peel and cut potaoes into bite sized chunks. Place in pan with water and boil until fork tender. Drain.
• Spray a 8x11 baking dish with non stick cooking spray.
• Add drained potatoes, Cream of Chicken Soup and Sour Cream. Mix well in baking dish. Stir in 1/2 cup shredded cheese. Top with remaining cheese.
• Bake at 350 degrees for 25 - 30 minutes.
• Note: I sometimes add cooked, crumbled bacon and or scallions to this dish.

TEDDY'S FAVORITE POTATOES CASSEROLE

Steps:

• Preheat oven to 350
• Boil potatoes in skins until done
• Drain and cool for 30 to 45 minutes
• Crush with hands into chunks
• Mix other ingredients, reserving 1/4 to 1/2 cup of cheese
• Blend gently and fill casserole dish (2 to 3 quart)
• Bake for 30 minutes and add cheese on top
• Bake for 15 more minutes or until bubbly and cheese is browning.