Make Ahead Potato Casserole Food

CREAMY MAKE-AHEAD MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day., Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes longer or until heated through.

MAKE-AHEAD MASHED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
• In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
• Cover, and bake for 50 minutes in the preheated oven.

HASH BROWN EGG CASSEROLE WITH HAM

Steps:

• Preheat your oven to 400 degrees F.
• Spray a 9x13 inch pan with nonstick spray, or grease with butter.
• Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
• Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
• Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
• Remove the casserole and reduce the oven temperature to 350.
• Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
• In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
• Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
• Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
• If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

MAKE-AHEAD HASH BROWN POTATO CASSEROLE

Steps:

• Grease a 9x13-inch baking pan.
• Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Put mixture into the prepared baking pan.
• Toss corn flakes in butter to coat. Spread mixture on top of hash brown mixture. Cover and keep in the refrigerator for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, uncovered, until bubbly and slightly browned on top, about 1 hour. Season with salt.

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.

MAKE AHEAD POTATO CASSEROLE

Steps:

• Cook potatoes, cool until easy to handle and shred coarsely.
• Stir in all other ingredients, except paprika, blending gently.
• Place mix into a lightly greased 9x13 baking dish and sprinkle paprika on top.
• Cover and refrigerate overnight or wrap well and freeze.
• Bake at 350º for 30-40 minutes.

MAKE AHEAD MASHED POTATO CASSEROLE

Steps:

• In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy.
• Drain and let cool slightly, peel.
• With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.
• Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.
• Transfer to 8 inch (2 L) baking dish, smooth top.
• Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.

MAKE-AHEAD POTATOES

Steps:

• Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. , Drain potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13x9-in. baking dish. , Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.

VEGAN BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 F and grease (or use cooking spray) a 8×8 inch square baking dish or line with parchment paper. Set the baking dish aside.
• Line a baking sheet with parchment paper and add the potatoes, thyme, oregano and 2 tsp of the oil. Season with a pinch of salt and pepper. Roast potatoes for 20-22 min, flipping halfway through, until tender and golden-brown. (Note: you could use pre-roasted/cooked potatoes or hash browns here or have a make-ahead option of roasting potatoes the day before).
• Blend Batter: To a blender, add tofu, chickpea flour, water, nutritional yeast, garlic powder, turmeric, salt and pepper. Blend on high until smooth. Set aside.
• Cook Vegetables: In a large non-stick pan, heat the remaining 2 tsp oil over medium-high heat. When the oil is hot, add onions, peppers and mushrooms. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until softened.
• Mix Batter: To a large bowl, add veggies, roasted potatoes and batter and stir to combine.
• Bake: Transfer the batter to the baking dish and bake on the middle rack of the oven for 45-50 minutes, until the top is golden brown and firm to the touch.
• Serve: Let sit for 15 minutes, then slice and serve as desired.