Absolute Best Potato Casserole Food

ABSOLUTE BEST POTATO CASSEROLE

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.

THE BEST BAKED POTATO CASSEROLE EVER!

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.

THE BEST SWEET POTATO CASSEROLE

Steps:

• Prepare a 1 1/2 to 2-quart casserole dish with cooking spray and set aside. In a large mixing bowl, combine mashed sweet potatoes, brown sugar, eggs, vanilla, milk, and melted butter. Pour into prepared casserole dish.
• To make the topping: Combine brown sugar, flour, melted butter, and chopped pecans. Sprinkle over the top.
• Bake at 350 degrees for 30-40 minutes until cooked throughout and the top is lightly brown.

BEST SWEET POTATO CASSEROLE EVER + NUT CRUMBLE TOPPING

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Cut the ends off the sweet potatoes, and prick each potato several times with a fork.
• Set on a parchment-lined cookie sheet, and bake until soft, 1 to 1-1/2 hours.
• Combine all topping ingredients in a medium mixing bowl.
• Using a pastry cutter, cut in the cold butter until the topping has the feel of wet sand.
• Set aside.
• When the potatoes are soft, remove them from the oven and turn the oven temperature down to 375 degrees Fahrenheit.
• Carefully, remove the skins from the sweet potatoes. They will be VERY hot, but it is much easier to get the skins off when the potatoes are hot than when they are room temperature or cold. You can use a butter knife to help get the skins off more easily.
• Transfer the peeled potatoes to a large mixing bowl, such as the bowl of a stand mixer. If you don't have a stand mixer, you can use a hand mixer.
• Begin mashing the potatoes -- this is why I love my stand mixer!
• While the mixer is running, add the rest of the casserole ingredients -- the eggs, coconut milk, raw honey, coconut flour, salt, and spices.
• Blend until fluffy.
• Spoon into a greased 2-quart baking dish.
• Cover with the crumble topping.
• Bake for 15 minutes.
• Enjoy!

THE BEST ONE-BOWL HASH BROWN POTATO CASSEROLE

Steps:

• Set oven to 350°F.
• Butter a 13x9-inch casserole dish.
• In a large bowl stir together the undiluted soup, milk, sour cream, melted butter, seasoned salt, black pepper, garlic powder and 1/4 cup parmesan cheese; whisk or mix until well combined.
• Mix in the cheddar cheese, onions and hash browns.
• Spread into prepared baking dish.
• Sprinkle with about 1/2 cup parmesan cheese.
• Bake uncovered for 40 minutes or until hot and bubbly.
• If desired sprinkle about 2 cups grated chedar cheese on top and return to oven for 3 minutes to melt the cheese.

THE ABSOLUTE BEST TWICE BAKED POTATOES

Steps:

• Heat oven to 400°F and adjust the oven rack to the middle position. Place the washed and scrubbed potatoes on a sheet pan. Lightly rub each potato with oil and sprinkle with salt & freshly ground black pepper. Bake the potatoes until fork tender (45 minutes-1 hour).Remove the potatoes from the oven, and leave the oven on.Once the potatoes have cooled cut the potatoes in half crosswise. Leave a 1/8 inch-¼-inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl.Transfer the potato shells back to the baking sheet and cook at 400°F for 10 minutes (this is so the shells can crisp a little and hold their shape after filling).While the shells cook, mash together half the cheese, sour cream, buttermilk, half the butter, half the scallions, half the bacon lardons to the baked potato flesh until smooth. Season with salt & pepper and mix together.Transfer shells from the oven and set the oven to broil. Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, scallions, bacon lardons and butter.Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely. Garnish with the chopped parsley or thyme. Allow the potatoes to cool 10 minutes and serve.Enjoy!

EASY SWEET POTATO CASSEROLE

Steps:

• Mix sweet potatoes, white sugar, eggs, butter and vanilla in mixng bowl. I use a mixer.
• Scrape out bowl with rubber spatula.
• Spread into a well greased 2 quart (the one that is only a couple of inches deep not the square deep pan) casserole dish.
• Mix topping ingredients (brown sugar, butter, flour and pecans) in same mixing bowl > will be crumbly.
• Crumble topping over sweet potatoes lightly patting to make it even.
• Bake in 350 degree oven for 45 minutes.
• Put into 9X13baking pan for a double recipe, cook the same.
• I counted as serving 6 because everyone takes a second helping!