Cheesy Artichoke And Potato Casserole 5fix Food

GREEK POTATO CASSEROLE

Steps:

• In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish. , Combine topping ingredients; sprinkle over casserole., Bake, uncovered, at 350° until golden brown, 40-45 minutes.

PARMESAN ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
• Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.

CHEESY BROCCOLI AND POTATOES CASSEROLE #5FIX

Steps:

• 1. Prepare potatoes as directed in package, drain if needed.
• 2. Steam broccoli florettes until just tender, drain in colander.
• 3. Mix potatoe and broccoli together in 9 x 12 baking dish.
• 4. Add salt and pepper and stirlightly to distribute.
• 5. Pour in cheese and mix gently again until well distributed within potatoes and broccoli.
• 6. Cover with plastic wrap and cook in microwave for 15 minutes on high till cheese is melted.
• or.
• 6. Cover with foil and cook in oven for 20 minutes at 375 degrees or until cheese is melted.

ARTICHOKE, POTATO, AND CHEESE CASSEROLE

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Place a large pot half filled with water over high heat.
• Add the artichokes and bring to a boil.
• Reduce the heat to low, cover, and simmer just until the artichokes are tender, about 25 minutes.
• Remove the artichokes from the pot, reserving the cooking water, and allow them to cool.
• The best way to do this is to turn them upside down on your drainboard-all the excess water will drain out and they'll cool quickly.
• Boil the potatoes in the water in which the artichokes were cooked just until they're tender, about 35 to 40 minutes, reserving 1 cup of the water (or if most of the cooking water has evaporated, add enough water to measure 1 cup).
• Peel the potatoes and dice enough into 1/2 inch cubes to measure 1 cup firmly packed: slice the remainder into 1/2 inch thick rounds.
• Set aside.
• You may be tempted to eat all the artichokes yourself right now, but resist!
• Inside every leaf there's a small amount of pulp-the good part.
• To get it out, with your thumb on the back of a teaspoon, scrape the pulp off the inside of the leaf, always scraping away from yourself.
• Reserve the pulp and discard the leaves.
• Scrape out and discard the choke, the fuzzy section underneath all the little leaves, and be sure to get it all.
• Peel the stems and dice the hearts and stems into bite-sized pieces.
• Arrange the artichoke stems, hearts, and pulp and the potato slices in a 9x13 inch casserole, alternating layers of potato and artichoke.
• Set aside.
• Preheat the oven to 350*F.
• Melt the butter in a 3-quart pot over high heat.
• When the butter sizzles, add the onions, ginger, serrano peppers, and seasoning mix.
• Stir and cook, and when the onions begin to brown, about 6 minutes, add the diced potatoes.
• Reduce the heat to medium if necessary to prevent burning.
• Cook, stirring and mashing the potatoes constantly, until the mixture becomes thick, fairly dry, and brown, about 4 minutes.
• Add the reserved cooking water and cook, continuing to stir, for 6 minutes.
• Add the tamari and cook for 5 minutes, stirring vigorously and mashing the potatoes until they disintegrate.
• The mixture should be a rich brown color.
• Stir in the heavy cream, bring to a boil, then add the mozzarella cheese.
• Stir and remove from the heat.
• Pour this sauce over the artichokes and potatoes in the casserole and top with the Cheddar cheese.
• Bake until the cheese is a beautiful golden brown, about 25 minutes.
• Serve hot.

CHEESY HAM AND POTATO CASSEROLE #5FIX

Steps:

• Thaw the potatoes and empty the packages into a large mixing bowl. Mix in the ham, 1/2 the cheese, the broccoli and the soup. Mix well. Put the mix into a large pyrex or metal 11x13 pan and layer the rest of the shredded cheese on the top of the mix. Put into a preheated 350 degree oven for 1 hour.
• Serve with hot rolls, add salt and pepper to taste if you want.

POTATO ARTICHOKE CASSEROLE #SP5

Steps:

• Heat oven to 350°F Chop artichokes and mix with grated parmesan cheese, sour cream and mayonnaise.
• Spray 2 quart casserole with nonstick cooking spray. Place half of Simply Potatoes in thin layer. Top with half of artichoke mix. Repeat layer with remaining potatoes and artichoke mix. Cover and bake 35 minutes Uncover and keep baking 10 minutes.

ADDICTING CHEESY POTATO CASSEROLE

Steps:

• You could add cracker crumbs, Durkees fried onions, or.
• bacon bits to top this as well.
• Mix diced hash brown potatoes, cream of chicken soup,.
• sour cream, diced onion, margarine in a large mixing.
• bowl. Pour potato mixture into a large greased baking.
• dish. Top with cheddar cheese. Bake at 350 degrees.
• Fahrenheit for 40-45 minutes. Enjoy!

MOM'S CHEESY POTATOE CASEROLE #5FIX

Steps:

• Mix everything together - Saving 1/2 cup of cheese for the topping. Place in a 9x12 oil spray pan. Cover and cook at 350 for 30 minutes - remove cover and broil for 2 minutes or until golden brown. Serve Hot.

ROASTED POTATOES AND ARTICHOKES

Steps:

• Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

SIMPLY CHEESY POTATOE CASSAROLE #5FIX

Steps:

• preheat over to 350.
• mix all ingredients together in a bowl with a rubber spatula.
• place in a cassarole dish.
• place in oven uncovered for 45 minutes.

CHEESY ARTICHOKE AND POTATO CASSEROLE #5FIX

Steps:

• Thaw potatoes in a colander until completely thawed. Place in a large bowl. In a smaller bowl combine cream cheese, condensed soup, Gruyere cheese and mix well. Add this cheese mixture to the potatoes and add the artichoke hearts as well. If the mixture looks too thick you can add some artichoke liquid to thin it a bit.
• Pour into a grease 9×13 pan and bake 30 minutes in a 350 degree oven. Serve hot and enjoy! We have used any leftovers for breakfast the next day as well.