Moms Potato Casserole Food

ULTIMATE CHEESY POTATO CASSEROLE RECIPE

Steps:

• Preheat the oven to 350.
• In a large bowl mix together all the ingredients (EXCEPT FOR THE POTATO CHIPS), until the ingredients are well combined.
• Pour into a 9x13 baking pan.
• Top with the crushed potato chips and cover with foil.
• Bake for 30 minutes, remove the foil and bake for an additional 20 minutes, until the chips are lightly browned.
• Let the casserole rest for a few minutes before serving.

MOM'S HASH BROWN POTATO CASSEROLE

Steps:

• Mix together thawed bag of hash brown potatoes, ½ cup butter, salt, pepper, onions, cream of chicken soup, sour cream and cheddar cheese together. Spread into greased 9 by 13 inch casserole dish. Mix ¼ cup butter with the corn flakes, and sprinkle over potatoes. Sprinkle with paprika. Bake 350℉ (180℃) for 1 hour.

MOM'S POTATO PUFF CASSEROLE

Steps:

• Prepare Hungry Jack mashed potatoes. Substitute cottage cheese for milk.
• Stir in dill. Care should be taken not to get potatoes pasty.
• Brown ground beef in a large skillet; drain fat.
• Add onion five minutes before end of browning.
• Stir in garlic powder and salt.
• Add mixed vegetables and 2 cans of soup - DO NOT ADD WATER.
• Pour hamburger mix into 9x13 pan and spread evenly.
• Spoon potato mix on top of hamburger mix to make individual clumps for each serving.
• Bake at 350° for 45 minutes or until potatoes start to brown.

MY MOM'S CABBAGE AND POTATO CASSEROLE

Steps:

• Put the cabbage in a medium pot and cover with water.
• Salt and pepper to taste.
• Cook for approximately 10 to 15 minutes once boiling. Drain.
• Spray a 3 quart casserole dish with non stick cooking spray.
• Layer 1/2 the cabbage, the onion, and sprinkle with half the bacon.
• Add salt and pepper to taste.
• Arrange half of the the potatoes on top of mixture.
• Repeat layers, ending with potatoes on top.
• Salt and pepper to taste.
• Mix cream of chicken soup and half and half together; pour over the casserole.
• Bake, covered, at 375 degrees Fahrenheit for 45 minutes to an hour.

MOM'S PARTY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix potatoes, mozzarella cheese, sour cream, cream of chicken soup, butter, onion, salt, and black pepper together in a casserole dish.
• Bake in preheated oven until hot throughout and bubbly on top, about 30 minutes.

MOM'S KIELBASA AND MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 425°F. Cut kielbasa into serving size pieces (approx. 3" long). Score the outside and peel off the casing, discard casing. Cut in half lengthwise
• Boil and smash potatoes using a bit of milk and butter (potatoes should not be creamy). Place in a oven proof casserole dish (large enough to fit all your potato mixture and still leave about 2" from the top). Place kielbasa flat side down on top of mash potatoes and cover with foil.
• Place in oven and cook for about 15 minutes. Check to see if potato is bubbling. If potato is bubbling, remove foil top and turn oven to broil. Once tops of kielbasa crisp up, remove from oven. Let stand 5 minutes before serving. Taste great with a side of sweet corn.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

MOM'S SWEET POTATO CASSEROLE

Steps:

• Cook 3-4 fresh sweet potatoes in plain water (chop potatoes into even pieces for faster cooking) when tender, drain and beat with mixer.
• Mix together first 8 ingredients and pour into greased casserole dish.
• Topping- Mix together remaining 4 ingredients, butter, flour, brown sugar and walnuts.And sprinkle on top of sweet potatoes.
• Cook at 350 for 25 minute.

MOM'S POTATO CHIP TUNA CASSEROLE

Steps:

• Mix together the first 3 ingredients.
• In a greased casserole dish, layer plain potato chips on the bottom.
• Cover with the tuna mixture.
• Top with more chips.
• Bake at 350 degrees until hot and bubbly.

MOM'S CHEESY MASHED POTATO AND CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Peel the potatoes and cut them into quarters.
• Put the potatoes in a pan and just cover them with cold water. Add salt.
• Bring to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork.
• Mash potatoes with a potato masher or use an electric mixer on low. Don't try and get the potatoes to be lump free, as that is part of what makes them good.
• Season potatoes with salt and pepper to taste.
• Grease the bottom of a 9x13 pan.
• Pour well drained corn into the pan (make sure the corn is REALLY well drained there will be too much liquid. I press on the corn with a clean kitchen towel or paper towels to sop up the extra liquid).
• Cover the corn with the mashed potatoes.
• Sprinkle the top of the mashed potatoes with cheese.
• Bake for 20 minutes and serve with a serving spoon.

MOM'S EASTER POTATO-ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease an 8x10-inch casserole dish.
• Melt 2 tablespoons butter in a large pot over medium heat; stir in flour until smooth and let the paste simmer for 1 minute, stirring constantly.
• Gradually whisk in milk, about 1/2 cup at a time, and bring to a simmer. Whisk constantly until sauce is smooth and thickened, about 5 minutes.
• Whisk in cream cheese and Swiss cheese until melted; stir in salt and nutmeg.
• Mix hash brown potatoes and zucchini into the cheese mixture until thoroughly combined.
• Transfer potato mixture to the prepared casserole dish.
• Bake in the preheated oven until bubbling, about 35 minutes.
• Mix 1 tablespoon melted butter and bread crumbs together in a bowl. Sprinkle topping over the casserole and return to oven; bake until topping is lightly golden brown, 10 to 15 more minutes.

MOM'S SWEET POTATO CASSEROLE

Steps:

• Mix ingredients in large mixing bowl. Place in baking dish.
• Crumble topping over sweet potato mixture.
• Bake at 350°F for 30-45 minutes.

MOM'S POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray 9x13-inch casserole dish with non-stick spray, set aside. Place one stick of butter and chopped onion in microwave safe bowl. Microwave on high until onions are soft. Remove from microwave and let cool slightly.
• In a large bowl, combine cooled onion mixture, chicken soup, sour cream, cheddar cheese, and salt and pepper to taste. Mix well. Add frozen hash browns and mix well again. Spoon into prepared pan and smooth top.
• In a large microwave safe bowl, melt remaining butter and toss with corn flakes. Spoon flakes on top of potato mixture. Place casserole in oven and bake for 45 minutes at 350 degrees. Enjoy!

MOM'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350°.
• Place a pot of water on the stove and bring the water to a boil.
• Peel and chop the potatoes into 1 inch cubes. Once the water is boiling put your potatoes in for 10 to 15 minutes or until the potatoes are soft.
• Place potatoes in a large bowl; add sugar, sweet and condensed milk, 3 tablespoons of melted butter, 1/2 teaspoon salt, and vanilla.
• Beat with a mixer at medium speed until smooth. Add eggs; beat well.
• Pour potato mixture into a 13 x 9 inch baking pan coated with cooking spray.
• To prepare topping, combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter.
• Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top.
• Bake at 350° for 25 minutes or just until golden.
• Preheat broiler (remove casserole from oven).
• Broil casserole 45 seconds or until topping is bubbly. Let stand a little bit before serving.