My Mothers Potato Casserole Food

MOM'S FAMOUS CHEESY POTATO CASSEROLE

Steps:

• Pull the hash browns out of the freezer, and spread them on a cookie sheet and set aside on the counter.
• Preheat the oven to 350°.
• In a large bowl, combine the cream of mushroom soup, sour cream, shredded cheese, salt and pepper. Stirring until completely incorporated.
• Add the thawed hash browns and stir to cover all of the hash browns equally.
• Pour the mixture into a 8x8 or 9x13 pan. Top with cornflakes, if desired. Cover with foil.
• Bake at 350° for 45-60 min (8x8 pan) or 30-45 min (9x13 pan). Bake with the foil on for the first half of the baking time, remove the foil for the second half.
• Serve immediately.

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.

MY MOM'S TUNA CASSEROLE WITH POTATO CHIPS AND EGGS

Steps:

• Butter a 2-quart casserole dish.
• In sauce pan, bring water and soup to a boil, stirring occasionally.
• Remove from heat.
• Layer cooked noodles, tuna, chopped eggs, mushroom soup and crumbled potato chips.
• Top with chips.
• Bake uncovered at 350 F for 30 minutes.
• Serve with vegetable of your choice.
• Note: Mom served vanilla pudding topped with sweetened strawberries, for dessert.

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.

MOTHER'S HAM CASSEROLE

Steps:

• Preheat oven to 375°. In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook until tender, about 15 minutes. Drain. , In a large skillet, saute ham, green pepper and onion in 3 tablespoons butter until tender. Add the potato mixture. Transfer to a greased 1-1/2-qt. baking dish. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. , Pour over ham mixture. Sprinkle with bread crumbs. Bake until heated through, 25-30 minutes.

MOTHER-IN-LAW'S SWEET POTATO CASSEROLE

Steps:

• Mix first six ingredients and place in baking dish.
• For topping, mix brown sugar, flour and pecans.
• Spread on top of sweet potato mixture.
• Drizzle melted butter over topping.
• Bake at 350 degrees for 30 minutes.

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.

MY MOTHER'S POTATO SALAD

Steps:

• You can use any potato you want, and you can keep the skins or peel them. I usually use red potatoes, leave the skins on and cut into bite sized pieces. Cook until tender, but not enough where they could be mashed potatoes.
• Cook the bacon. I usually cut this into bite sized pieces, and cook until done. Save the grease! This is very important. I remove the bacon from the grease to stop it from cooking.
• Cook the eggs so that they are hard-boiled.
• Let the potatoes and eggs cool. Peel the eggs, and cut them into small pieces.
• Mix everything together (including the bacon grease!). Celery salt can be potent, so do a little at a time until you like the taste. I used a good amount of mayonnaise and dijon mustard. Again, go with what tastes good.
• Refrigerate for 1 hour before serving.

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!

MY MOTHER'S POTATO CASSEROLE

Steps:

• Mix everything together except last 2 ingredients.
• Put into 9 x 13 shallow pan. Top with breadcrumbs and dot with butter.
• Bake at 350°F for 60 minutes.