Cheesy Potato Casserole Food

CHEESY POTATO CASSEROLE

Steps:

• Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in preheated oven 45 minutes, until golden, hot and bubbly.

CHEESY POTATO CASSEROLE

Steps:

• Defrost potatoes, melt butter, and mix together all ingredients.
• Bake at 350 degrees for 1 hour in a 9x13 baking dish.
• From Carol, I sprinkle it with paprika before baking.

ULTIMATE CHEESY POTATO CASSEROLE RECIPE

Steps:

• Preheat the oven to 350.
• In a large bowl mix together all the ingredients (EXCEPT FOR THE POTATO CHIPS), until the ingredients are well combined.
• Pour into a 9x13 baking pan.
• Top with the crushed potato chips and cover with foil.
• Bake for 30 minutes, remove the foil and bake for an additional 20 minutes, until the chips are lightly browned.
• Let the casserole rest for a few minutes before serving.

CHEESY POTATO CASSEROLE

Steps:

• Heat oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot.
• Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes.
• Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times.
• Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. Let rest for 10 minutes before slicing so it can settle.

CHEESY POTATO CASSEROLE (FUNERAL POTATOES)

Steps:

• Preheat oven to 350 degrees. Mix hash browns, cheese, salt, and pepper in a large bowl.
• Heat butter, soup, sour cream, and milk in a saucepan until butter is melted.
• Stir heated sauce into hash browns. Pour mixture into a 9x13 baking dish.
• Top with corn flakes and a little melted butter.
• Bake for 1 hour.

CHEESY POTATO CASSEROLE

Steps:

• Heat oven to 350°F.
• Mix sour cream, soup and pepper in large bowl until blended. Add potatoes, cheese and onions; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Combine remaining ingredients; sprinkle over potato mixture.
• Bake 45 to 50 min. or until hot and bubbly.

HOMEMADE CHEESY POTATO CASSEROLE

Steps:

• Peel the russet potatoes.
• Slice them into planks, then strips, and dice them into bite-sized cubes.
• Place the cubed potatoes into a pot of water, bring to a boil and cook for 8 minutes.
• Remove and drain the potatoes in a colander then side aside to let them cool.
• Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with butter or cooking spray.
• Melt the butter over medium heat then add the diced onions.
• Cook for a few minutes, stirring occasionally until softened.
• Add the minced garlic and cook, stirring constantly, for 1 minute.
• Sprinkle in the flour and stir, cooking for 2-3 minutes.
• Very slowly, pour in the cup of broth and cup of whole milk, while whisking.
• Continue to stir until thickened, about 6-8 minutes.
• Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
• Add the cooked and drained potatoes to the saucepan with the thickened gravy along with sour cream, Colby cheese, and green onions.
• Stir until well combined; taste and season with sea salt and freshly cracked pepper, to taste.
• Pour into the prepared baking dish.
• Place into the oven and bake in the oven for 1 hour or until bubbly and lightly golden.
• Remove from the oven and let cool for about 15-20 minutes before serving. Enjoy.

CHEESY POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Place potatoes on a baking sheet and poke holes in two sides with a fork.
• Coat potatoes with olive oil, and sprinkle with salt and pepper.
• Bake for at 425°F (220°C) for 45 minutes.
• Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
• Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
• Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
• Repeat for a second layer.
• Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
• Sprinkle with chives.
• Enjoy!

BAKED CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 9x13 inch baking dish and top with bacon bits.
• Bake in preheated oven for 1 hour, or until hot and bubbly.

CHEESY POTATO CASSEROLE

Steps:

• Peel potatoes, and cut into about 1" pieces. (If using red potatoes, it is optional to peel the potatoes. Just make sure you scrub and rinse them well with water).
• Add potatoes to a large pot. Add just enough water to cover the potatoes. Add 1 tsp salt. Bring the water to a boil, and cook the potatoes on medium-high heat for 8-10 minutes until a fork goes easily into the center of each potato.
• Drain the potatoes and add back to the pot. Roughly smash the potatoes (and butter, if using) with a potato masher.
• Add remaining ingredients (reserving 1 cup of cheese), and mix into potatoes. Taste the potatoes for seasoning, and add salt and pepper to taste.
• Add potato mixture to a casserole dish, and bake at 350 degrees for 45 minutes to 1 hour until everything is warmed through, and the sides are bubbly. Add remaining 1 cup of cheese, and continue baking for 10-15 minutes until cheese is melted.

CHEESY POTATO CASSEROLE

Steps:

• In a small bowl, whisk eggs. Stir in the potatoes, onion, bread crumbs, salt and pepper. Pour into a greased 1-qt. baking dish., Bake, uncovered, at 350° for 30 minutes or until potatoes are tender. Top with cheese and bacon. Bake 5-7 minutes longer or until cheese is melted.

CHEESY POTATO CASSEROLE

Steps:

• Preheat oven to 375°F. Heat butter in a medium saucepan over medium, whisking often, until melted, about 2 minutes. Add flour and cook, whisking constantly, until bubbling, about 1 minute.
• Slowly whisk in half-and-half, increase heat to medium-high, and cook, whisking often, until slightly thickened, 5 to 6 minutes.
• Whisk in garlic powder, 1½ cups white Cheddar, and ¾ cup of Parmesan until cheese is melted and sauce is smooth, about 1 minute. Remove from heat and set aside.
• Lightly grease a 13x9-inch baking dish with butter. Add one layer of potatoes, shingle-style. Sprinkle with a small amount of salt and pepper, and then spread about 1 cup of sauce mixture evenly over the potatoes.
• Repeat layers 4 to 5 more times with remaining potatoes, salt, pepper, and sauce mixture, ending with a layer of sauce on top, and then sprinkle top with remaining ½ cup Cheddar and 1/4 cup Parmesan.
• Lightly grease a piece of aluminum foil with butter, place it over the baking dish, and then bake until potatoes are somewhat tender and liquid is bubbling, about 40 minutes.
• Remove foil and continue to bake until potatoes are tender and top of the casserole is a deep golden brown, 30 to 35 minutes.
• Remove from oven and let stand at room temperature 10 minutes. Top with chives.

CHEESY POTATO CASSEROLE

Steps:

• Preheat the oven to 375˚. Heat a medium skillet over medium heat. Add 2 tablespoons of butter, then add the onion. Cook for 5 minutes, then add the garlic. Cook until the onion are slightly softened, about 2 minutes more. Transfer to a plate and let cool slightly.
• In a large mixing bowl, combine the sour cream, cream of chicken soup, cheddar, hash brown potatoes and the onion mixture. Transfer to a greased three-quart casserole dish. Cover the casserole and bake for 45 minutes.
• Meanwhile, place the remaining 6 tablespoons of butter in a small bowl. Cover and microwave for 45 to 60 seconds until melted. Mix in the breadcrumbs and parsley.
• Top the casserole with the breadcrumb mixture and return to the oven, uncovered, for another 25 to 30 minutes, until the top is golden brown and the casserole is bubbly all over.

FUNERAL POTATOES

Steps:

• Preheat oven to 350 F degrees. Grease a 9x13 or 3 quart baking dish and set aside.
• In a large mixing bowl, add 1/2 cup melted butter, sour cream, cream of chicken soup, salt, pepper, onion powder, garlic powder and smoked paprika. Stir well.
• Add in thawed hash brown potatoes and the cheddar cheese and stir well to combine.
• Transfer to prepared baking dish, and sprinkle with mozzarella cheese.
• In a small mixing bowl, combine 1/4 cup melted butter and cornflakes, stirring well. Spread evenly over the top of the casserole.
• Bake uncovered, 45-50 minutes, until hot and bubbly and cornflakes are golden brown.

CHEESY POTATO TACO CASSEROLE

Steps:

• Pre-heat the oven to 350*.
• Cook and prepare the ground beef in a large skillet on medium high heat, then add in the taco seasoning in accordance with the package instructions.
• Add in the onions and peppers, let these cook for 5-10 minutes or until soft.
• Stir in the diced tomatoes and tomato sauce.
• Spray a 9x13 baking dish with nonstick cooking spray, then evenly place the potatoes in the dish.
• Top the potatoes with the meat mixture.
• Lastly, sprinkle the cheese on top.
• Bake for 30 minutes or until cheese is nicely melted.

CHEESY POTATO CASSEROLE

Steps:

• In large sauce pan saute onions in butter.
• Add the cheese, sour cream and soup.
• Stir until melted.
• Spread potatoes in 13x9 in pan.
• Pour soup mixture over top and stir together.
• Crush corn flakes and sprinkle over top.
• Cook at 375 degrees Fahrenheit for 45 minutes.

CHEESY POTATO CASSEROLE

Steps:

• 1.Preheat oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray.
• 2.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.
• 3.In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• 4.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.

CHEESY HASHBROWN POTATO CASSEROLE

Steps:

• Preheat oven to 350ºF.
• Grease a 9" x 13" casserole dish and set aside.
• In a large bowl, stir together the sour cream, cream of chicken soup and 1/2 cup of the melted butter until well-combined. Add seasoning, if desired.
• Add the (thawed) hash browns and the shredded cheese to the bowl and stir until completely combined and no dry hash browns remain.
• Pour the hash brown mixture out into your prepared casserole dish.
• Use your mixing spoon or spatula to smooth the potato mixture down into an even layer.
• In a small bowl, combine the crushed Corn Flakes with remaining 1/2 cup of melted butter and stir well until completely combined.
• Sprinkle the butter-corn flake crumble over the potato mixture.
• Bake for 40-45 minutes, until corn flake mixture appears dry and cheese is melted.

CROCK POT CHEESY POTATO HAM CASSEROLE

Steps:

• Place your potatoes in the bottom of a 4 quart slow cooker.
• Add your cubed ham on top of the potatoes.
• In a medium bowl, mix together your cream of mushroom soup and half a can of water until well blended.
• Pour mixture over everything in crock pot.
• Cover and cook on low for 5-6 hours or high for 2.5-3 hours, until your potatoes are fork tender.
• Stir in shredded cheese until melted.