Cheesy Potato Casserole With Bacon Food

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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.

CHEESY CAULIFLOWER, POTATO AND BACON CASSEROLE



Cheesy Cauliflower, Potato and Bacon Casserole image

A nice twist to a classic. Layered and baked until golden brown. A great side dish for any meal. I prefer a grilled steak or some roasted chicken, but this is so good and creamy. Originated as a recipe I developed for a restaurant I worked for, this has been a long standing favorite of friends and family. Give it a try and I am sure you will enjoy.

Provided by SarasotaCook

Categories     < 60 Mins

Time 50m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 15

3 large potatoes, peeled and diced
1 head cauliflower, chopped
1/2 cup milk
1 tablespoon butter
salt
pepper
1 red pepper, diced fine
3 scallions, diced fine
1 medium onion, dice fine
3 slices bacon, chopped and sauteed
salt
pepper
1 1/2 cups shredded swiss cheese
1 cup Italian seasoned breadcrumbs
1 tablespoon butter, melted

Steps:

  • Potato and Cauliflower Layer -- In a large pot of boiling salted water on medium high heat, cook the potatoes for about 10 minutes and then add the cauliflower and cook another 5 minutes under tender. Remove from the heat and drain. Using a potato masher or even just a fork, slightly mash. I like to do a rough mash for this dish. Add, salt, pepper, milk and butter and set to the side.
  • Bacon, Pepper and Onion Layer -- In a medium saute pan, add the bacon and saute until crisp. Remove and let it drain on a paper plate lined with a paper towel. In the same pan, use the bacon drippings (no more than 1 teaspoon, you don't want too much oil) to cook the onion and red pepper red pepper until tender. Once the onion and pepper are done add the scallions, salt and pepper to taste and remove from the heat, drain if necessary (you don't want this oily) and set to the side.
  • Cheese and Crumb Mixture -- In a small bowl, add the melted butter, bread crumbs and cheese and mix well to combine.
  • Casserole -- In a casserole dish, spray with non stick spray and heat the oven to 375. Add a layer on the potato cauliflower mix; then a layer of the bacon, pepper and onions; then a layer of the cheese and bread crumb mix. Next, again, the potato cauliflower; bacon, pepper and onions; and then the cheese and bread crumbs.
  • Bake -- Thirty (30) minutes until golden brown and bubbly. This is a great side dish and makes a great presentation when you cut into it and serve.

BACON POTATO BAKE



Bacon Potato Bake image

This cheesy potato casserole is always popular. It's a nice change from mashed potatoes and with a bread crumb and crumbled bacon topping, it looks as good as it tastes. -Helen Haro, Yucaipa, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 12 servings.

Number Of Ingredients 9

8 cups thinly sliced peeled red potatoes
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 cup sour cream
2 tablespoons butter, melted, divided
1-1/2 teaspoons salt
1-1/2 cups shredded Monterey Jack cheese
1/4 cup dry bread crumbs
8 bacon strips, cooked and crumbled

Steps:

  • Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes., In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers., Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon.

Nutrition Facts : Calories 460 calories, Fat 25g fat (14g saturated fat), Cholesterol 142mg cholesterol, Sodium 1045mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.

CHEESY BACON, POTATO, AND EGG CASSEROLE



Cheesy Bacon, Potato, and Egg Casserole image

I would add more jalapenos next time--I added more than the recipe called for, but I prefer it spicier. Otherwise, really good stuff. I'd also saute the vegetables in butter next time. Recipe posted as written.

Provided by AmyZoe

Categories     Breakfast

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 18

16 ounces bacon
1 green bell pepper, seeds removed and finely chopped
1/2 red bell pepper, seeds removed and finely chopped
1/2 jalapeno, seeds removed and chopped
2 roma tomatoes, chopped
2 tablespoons fresh Italian parsley, chopped
4 green onions, stalks chopped
12 eggs
1 cup half-and-half
2 cups diced potatoes, diced hash browns
1 1/2 cups shredded potatoes (hash browns)
1 cup diced cheddar cheese cube
2 cups shredded cheddar cheese, divided
1/2 teaspoon lawry's seasoning
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon yellow mustard powder
1/2 teaspoon paprika

Steps:

  • Preheat oven to 350. Grease a 9x13 inich baking dish with nonstick cooking spray and set aside.
  • Cook bacon according to package directions and dice once cool.
  • Crack 12 eggs into a large mixing bowl. Whisk in 1 cup of half and half or milk.
  • Stir in 1/2 teaspoon Lawry's seasoning, black pepper, salt, yelllow mustard powder, and paprika.
  • To the mixing bowl, add 2 cups diced breakfast potatoes and 1 1/2 cups shredded hash brown breakfast potatoes, 1 cup cheddar cheese cubes, and 1 cup shredded cheddar cheese. Mix well.
  • Reserve half cup fresh veggies/herbs and 1/2 cup chopped bacon for garnish. Add the remaining veggies/herbs and bacon to mixing bowl and mix well.
  • Pour mixture into prepared baking dish. Top with remaining bacon, veggies, herbs, and cheese.
  • Bake in oven 50 minutes or until egg mixture is set in center. Cover with foil half way through baking.
  • Allow casserole to slightly cool before serving.

Nutrition Facts : Calories 432.9, Fat 34.1, SaturatedFat 15, Cholesterol 250.5, Sodium 681.2, Carbohydrate 11.2, Fiber 1.6, Sugar 1.6, Protein 19.9

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