Creamed Potato Casseroles Food

LOADED BAKED POTATO CASSEROLE

Steps:

• Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
• Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

CREAMED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

RICH N CREAMY POTATO CASSEROLE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Peel and grate potatoes; place in a large bowl. Add the sour cream, cheddar cheese, 3 tablespoons butter, green onions, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Drizzle with remaining butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Refrigerate any leftovers.

CREAMY HAMBURGER POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix 1 can cream of mushroom soup, mushrooms, 3/4 cup milk, seasoned salt, and black pepper in a bowl; fold in potatoes.
• Spread half the potato mixture into the prepared baking pan; top with Cheddar cheese. Spoon 1/2 the ground beef over cheese layer. Top ground beef layer with remaining potato mixture; layer with remaining ground beef.
• Mix remaining 1 can cream of mushroom soup with 1/4 cup milk; pour mixture over ground beef layer.
• Bake in the preheated oven until casserole is bubbling, about 1 hour 20 minutes. Sprinkle French-fried onions over casserole; return to oven for 5 more minutes.

RICH AND CREAMY POTATO BAKE

Steps:

• In a large saucepan, combine cream, butter and salt. Cook and stir over medium heat until butter is melted. Place potatoes in a greased 13-in. x 9-in. baking dish; pour cream mixture over potatoes. Sprinkle with Parmesan cheese., Bake, uncovered, at 350° for 45-55 minutes or until potatoes are tender and top is golden brown. Sprinkle with parsley if desired.

CREAMY POTATO CASSEROLE

Steps:

• In a bowl, combine potatoes, sour cream, milk and garlic powder; mix well. Spoon half into a greased 1-qt. baking dish. Layer with half of the onions and cheese. Reapeat layers. Bake, uncovered at 350 for 30-35 minutes or until the cheese is melted.
• *Prep time is based on using leftover mashed potatoes.

CREAMY POTATO CASSEROLE

Steps:

• Combine all ingredients; mix well. Place in a greased 8-in. square baking dish. Cover and bake at 350° for 70-75 minutes or until the potatoes are tender. Uncover and bake 10-15 minutes longer or until lightly browned.

CREAMY POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small pot, heat the soup, butter or margarine and sour cream over low heat.
• Combine potatoes, green onion and 1 cup cheese into a large mixing bowl. Mix in the heated soup mixture. Season with salt and pepper. Pour into a 9x13 inch dish. Sprinkle one cup of cheese over the top of the casserole.
• Bake 30 to 45 minutes. Serve warm.

CREAMY POTATO CASSEROLE

Steps:

• Combine all ingredients in a large bowl and mix well.
• Place into a greased 9 inch square baking dish.
• Cover and bake at 350 degrees for 70 t0 75 minutes or until the potatoes are tender.
• Uncover and bake for 10- 15 minutes longer or until lightly browned.

CREAMY POTATO BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish.
• Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.

CREAMY GARLIC MASHED POTATO CASSEROLE

Steps:

• Put everything, except the cheddar cheese in a large pot or bowl.
• Using a mixer blend until smooth.
• Spoon into a casserole dish that's been sprayed lightly with cooking oil.
• Cover and bake at 325 degrees for 40 minutes.
• Uncover and sprinkle with cheddar cheese.
• Bake 5-10 minutes just until cheese melts.

BUD'S MASHED POTATO-CREAMED CORN CASSEROLE

Steps:

• Preheat the oven to 350°F. Grease a large, deep casserole with butter or cooking spray.
• Place the potatoes in a large stockpot, cover with water, and bring to a boil over high heat. Immediately decrease the heat to medium and cook until the potatoes are fork-tender (literally when you stick a fork in a spud, it slides out with ease), about 20 minutes; drain. Return the warm potatoes to the pot and mash with the 1/2 cup melted butter, sour cream, and ranch mix, leaving just a few chunks of potato. Set aside.
• In a saucepan set over medium heat, stir together the corn kernels and the remaining 1/2 cup butter until the corn is heated through. Stir in the creamed corn, cream cheese, salt, and pepper and cook until the cream cheese has melted and combined with the rest of the ingredients.
• Stir the creamed corn mixture into the potato mixture and turn it out into the prepared casserole. Bake until hot, about 30 minutes. Just before serving, sprinkle the onion and blue cheese over the top of the casserole. Serve immediately.
• The casserole can be assembled up to 1 day in advance, covered, and refrigerated. Bake just before serving.

CREAMY POTATO CASSEROLE

Steps:

• Heat oven to 350°F.
• Microwave potatoes in microwaveable bowl on HIGH 6 min.
• Melt butter in small skillet on medium heat. Add onions; cook 2 to 3 min. or until softened, stirring frequently. Spoon into large bowl. Add sour cream, soup, cheese and pepper; mix well. Add potatoes; mix lightly. Spoon into shallow casserole sprayed with cooking spray; top with crushed chips.
• Bake 45 min. or until heated through.

KILLER POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl combine the potatoes, sour cream, cheese and soup and mix well. Spread mixture into a 9x13 inch baking dish and top with crushed corn flakes.
• Bake for 75 minutes, or until cooked through and golden .

BAKED CREAMY POTATO CASSEROLE

Steps:

• In top of double boiler, combine all ingredients except cheese.
• Cook over boiling water for 20 minutes.
• Pour into buttered baking dish.
• Sprinkle with Parmesan cheese.
• Bake at 350 degrees for 30 minutes.