Kristas Go To Potato Casserole Food

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

Ingredients

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.

KRISTINA'S POTATO SALAD

Kristina's Potato Salad image

From The New Moosewood Cookbook which was first published in the late 1970s. This is the most amazing & delicious potato salad I've ever eaten, worth the price of the cookbook for this dish alone. Easily makes a full meal. Cooking time is actually minimum chilling time. UPDATE: If you're just looking for a traditional potatoes-boiled eggs-mayo salad, this is not the one for you.

Provided by echo echo

Categories One Dish Meal

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 24

Ingredients

6 medium potatoes, unpeeled, boiled in skins, diced
2 hard-boiled eggs, chopped
2 medium tomatoes, diced
1 chopped sweet pepper, chopped
2 scallions, minced
1 cucumber, chopped
chopped fresh parsley
alfalfa sprout
1/2 cup toasted cashews
1/4 cup mixed roasted sunflower seeds or 1/4 cup sesame seeds
carrot, coarsely grated (optional)
chopped celery (optional)
radish (optional)
raw fresh peas (optional)
3/4 cup mayonnaise
1 -2 teaspoon salt and pepper, to taste
1 dash tamari
1/2 cup cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon tarragon
1 teaspoon prepared horseradish
fresh spinach (optional)
olive (optional)
lemon wedge (optional)

Steps:

Combine potatoes through peas.
Combine mayonnaise through horseradish and toss with potatoes mixture.
Chill.
If desired, serve on a bed of spinach garnished with olives and lemon wedges.

Nutrition Facts : Calories 429, Fat 20, SaturatedFat 3.4, Cholesterol 78.3, Sodium 326.3, Carbohydrate 54.9, Fiber 7, Sugar 7.5, Protein 10.5

GREEK POTATO CASSEROLE

Greek Potato Casserole image

The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. -Cheryl Woodson, Liberty, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup plain yogurt
1 package (4 ounces) crumbled tomato and basil feta cheese
3 tablespoons pitted Greek olives, chopped
2 tablespoons minced chives
1 teaspoon lemon-pepper seasoning
1/8 teaspoon pepper
1 package (24 ounces) refrigerated mashed potatoes
TOPPING:
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Steps:

In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish. , Combine topping ingredients; sprinkle over casserole., Bake, uncovered, at 350° until golden brown, 40-45 minutes.

Nutrition Facts : Fat 13 g fat (9 g saturated fat), Cholesterol 29 mg cholesterol, Sodium 752 mg sodium, Carbohydrate 24 g carbohydrate, Fiber 4 g fiber, Protein 9 g protein.