Creamy Mozzarella Potato Casserole With Bacon Food

MOZZARELLA 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 shredded cheese; 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 combined remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.

MOZZARELLA-PARMESAN 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 mozzarella; 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 cheese is melted.

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.

BAKED CHICKEN, POTATO, AND BACON CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
• Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.

TWICE-BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. , Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.

BACON POTATO BAKE

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.

CREAMY MOZZARELLA 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 shredded cheese; 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 shredded cheese is melted.