Creamy Cheesy Bacon N Green Onion Potato Casserole Food

LOADED CHEESY POTATO CASSEROLE

Steps:

• Preheat oven to 350° and grease a 9x13 casserole dish.
• Preheat a large sauce pot over medium heat and saute 1/2 lb of diced bacon until most of the fat is rendered and it starts to crisp.
• Add diced onion and saute until softened. Press garlic and stir it into the bacon and onion mixture.
• Sprinkle flour all over bacon and onions and stir until completely incorporated throughout.
• Slowly pour in chicken stock while stirring and mix until flour is incorporated.
• Pour in milk and let it cook until sauce starts to thicken. Season with salt and pepper and add cream cheese and sour cream.
• Stir until cream cheese is incorporated and add shredded cheese. Keep stirring slowly until cheese is melted and take off heat.
• Stir in diced green onions.
• In a separate cooking pan, saute remaining diced bacon for the topping. (Don't make it too crispy because it will continue to cook on top of the casserole.)
• Pour diced hash browns into a large mixing bowl and add the cheesy sauce. Mix it together until evenly incorporated throughout.
• Pour potato mixture into a greased 9×13 baking dish.
• Spread more cheese over the top and cooked bacon pieces over cheese. Bake for about 40 minutes.

CHEESY SCALLOPED POTATOES WITH BACON AND GREEN ONIONS

Steps:

• Cook potato slices, covered, in boiling water to cover for 5 minutes; drain well.
• Place the potato slices in a greased 13 x 9 x 2 inch baking dish.
• Sprinkle with the bacon and green onion; set aside.
• Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add half-and-half; cook over medium heat, stirring constantly, until the mixture is slightly thickened and bubbly.
• Add the minced garlic, bag leaf, salt, celery seed, black pepper, and cheddar cheese, stirring until the cheese melts.
• Remove the bay leaf and discard.
• Pour the cheese sauce over the reserved potato slices.
• Cover and bake at 350 degrees Fahrenheit for 30 minutes.
• Remove cover, and bake an additional 15 minutes or until the potatoes are tender and the top is lightly browned.

CREAMY CHEESY BACON N GREEN ONION POTATO CASSEROLE

Steps:

• 1. Pre-heat oven at 350 degrees In medium size sauce pan sautee diced green onion in 2 tbs butter/margarine, once slightly browned add all "but" 2 tbs of butter/margarine .. heat on low ... once melted add flour and stir until blended ...slowing add milk stirring constantly until mixture is a gravy like smooth consistency (you be the judge if more or less milk is needed making sure cream mixture in not too thick )... add bacon bits and parmesan cheese to creamy mixture and stir. Using a 3 qt lidded casserole dish( sprayed with butter flavored non stick cooking spray) , add potatoes, pour cream mixture over potatoes and mix well.
• 2. Place casserole dish w/lid on in a 350 degree oven and bake for 30 minutes ... remove from oven ... stir in remaining 2 tbs of butter/maragarine and velveeta cheese ... bake an additioanl 30-35 minutes until lightly browned and potatoes are soft. Remove from oven let cool a few minutes before serving. Enjoy!
• 3. Note: If potatoes are too creamy/loose add a tablespoon or 2 of breadcrumbs ... stir and return to oven for an additonal 5 minutes.

BACON CHEDDAR POTATO CASSEROLE

Steps:

• Put potatoes in a large mixing bowl, add cooked bacon, mayonnaise, 1 3/4 cups shredded cheddar cheese, chopped onion, black pepper, salt, garlic, and sour cream. Mix all ingredients together and place in a sprayed 9 x 13 baking dish. Cover with foil and bake in preheated 350 degree oven for 45 minutes.
• Remove foil, add the other 1/4 cup cheddar cheese, extra bacon and onion if desired and cook another 15 to 20 minutes.

GREEN ONION POTATO CASSEROLE

Steps:

• Peel, quarter, and boil potatoes until barely tender.
• Drain, cool and grate on large side of grater.
• Place in a large bowl.
• Gently mix in all other ingredients, except butter.
• Place mixture into a greased shallow 9x9 pan.
• Top with melted butter.
• Bake at 400 degrees for 30 minutes or until golden.

DELICIOUS CHEESY BACON AND GREEN ONION POTATO SKINS

Steps:

• Set oven to 400°F.
• Wash the outside of the potatoes, then dry very well.
• Place on a baking sheet.
• Bake for about 1 hour, or until the potatoes are tender (cooking time will vary depending on the size of potatoes).
• Cool until able to handle.
• Keep the oven heat to 400°F.
• Slice the potatoes in half lengthwise.
• Scoop out the pulp leaving about 1/2-inch thick layer of the cooked potato on the skins.
• Oil a large baking sheet.
• Place the skins on the baking sheet (skin side down, pulp side facing upwards).
• Sprinkle the inside with salt and pepper and grated Parmesan cheese (if using).
• In a bowl combine the shredded cheese, chopped bacon, parsley and cayenne pepper; mix to combine.
• Evenly divide the cheese mixture over top of the skins.
• At this point you can cover tightly with plastic wrap refrigerate until ready to serve.
• Bake for about 25 minutes, or until the skins are crisp and the cheese melts.
• Transfer the skins to a platter and sprinkle with finely chopped green onions.
• Serve with sour cream and/or barbecue sauce.

CHEESY CHEDDAR POTATO CASSEROLE WITH BACON

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups cheddar; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until cheddar is melted.