Nacho Cheesy Potato Cassarole Food

NACHO CHEESE CASSEROLE

Steps:

• For the sauce: In a saucepan over medium heat, combine the vegetable oil and flour. Cook, whisking, until it begins to bubble; let it bubble for 1 minute. Pour in the enchilada sauce, chicken broth, cumin and some salt and pepper. Raise the heat and bring to a boil. Reduce to a simmer while you prepare the meat.
• For the meat: Brown the ground beef with the garlic and onions in a large skillet over medium-high heat, 5 to 8 minutes. Drain the fat and stir in the cumin and salt to combine. Stir the meat into the simmering sauce and shut off the heat.
• For the casserole: Preheat the oven to 350 degrees F. Lightly grease one 9-by-13-inch aluminum foil baking dish and one 9-by-13-inch glass baking dish with cooking spray.
• Break up the chips by crushing the bag slightly with your hands. Make sure not to over crush the chips; you're looking for pieces, not crumbs. Mix together the cheeses in a medium bowl.
• Divide a third of the broken chips between the prepared baking dishes. Top each with a quarter of the beef mixture and 2/3 cup of the cheese. Repeat, adding another layer of chips, beef mix and cheese to each. Finish by dividing the remaining chips between the baking dishes. Top each with 2/3 cup cheese.
• Cover the glass baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until bubbly, another 15 to 20 minutes.
• For the toppings: Top the cooked casserole with the shredded romaine, diced Roma tomatoes, sour cream and sliced black olives and green onions before serving.
• Allow the aluminum foil baking dish to cool completely while the other is baking. Once cool, wrap tightly in plastic wrap and foil. Transfer to the freezer.
• To bake from frozen, preheat the oven to 350 degrees F.
• Unwrap the baking dish and re-cover with foil. Bake, covered, for 35 to 40 minutes. Uncover and bake until bubbly, 15 to 20 minutes. Top with another batch of the toppings.

BEEF AND POTATO NACHO CASSEROLE

Steps:

• In a large skillet, cook beef and 1/2 cup onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce and water. Bring to boil; reduce heat and simmer for 1 minute. , Spread into a greased 13x9-in. baking dish. Top with the green chilies, beans and potatoes. In a large bowl, combine the soup, milk, green pepper, Worcestershire sauce, sugar and remaining onion; pour over potatoes. Sprinkle with paprika. , Cover and bake at 350° for 1 hour. Uncover and bake for 15 minutes or until lightly browned. Let stand for 10 minutes before cutting.

NACHO CHEESY POTATO CASSAROLE

Steps:

• 1. Preheat oven to 375. Spray 13x9 inch baking dish.
• 2. In large bowl whisk together soup, sour cream, salt, pepper. Add chopped onions and mix well. stir mixture into hash browns until well mixed. Spoon evenly into cassarole dish.
• 3. In medium bowl, mix together crushed cereal and butter. Sprinkle evenly over cassarole. Bake in oven for 45 minutes or until hot and bubbly. Let stand 5 minutes before serving. SUBSTITUE: Cream of Chicken Soup Increase sour cream to 2 cups Add 2 cups shredded cheddar cheese ADDITIONS: add chopped cooked chicken or ham for a complete meal. yumm!

CROCK POT NACHO CHEESE POTATO CASSEROLE

Steps:

• Cook ground beef on top of stove or microwave; drain off fat.
• In a medium mixing bowl, combine soup, undrained chile peppers and milk; blend well.
• Lightly spray slow cooker with nonstick cooking spray.
• Layer half of potatoes, cooked ground beef and soup mixture.
• Repeat process.
• Cook on low for 4 hours or on High for 2 1/2 hours or until potatoes are done.
• Gently stir before serving.
• Top with sour cream, salsa and/or sliced green onions.
• If you are unable to find Nacho cheese soup, you can add melted Mexican cheese to regular cheese soup, use a Nacho cheese sauce or just use melted Mexican Velveeta cheese.

NACHO HASH BROWN CASSEROLE

Steps:

• In a greased 3-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in sour cream. Cover and cook 15-30 minutes longer or until heated through.

CHEESY POTATO CASSEROLE

Steps:

• 1.Preheat oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray.
• 2.In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
• 3.In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• 4.Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

SPECIAL GARLIC & CHEESE POTATO CASSEROLE

Steps:

• The Pan:.
• Large oven dish, must be at least 6 inches deep.
• If not this deep, make sure it is large around. I'd say minimum 4" deep.
• A large disposable foil casserole pan should work fine.
• Directions:.
• Peel (or not) and slice potatoes to no thicker than a dime (2-3mm).
• Layer the bottom of your oven dish with 2-3 layers of potatoes.
• Cover potatoes with a thick layer of grated cheese.
• Crush one clove of garlic over the top of the cheese, spreading out evenly.
• NOTE: If you know how much cheese and garlic you WILL use, just crush the garlic and mix it with the cheese to make spreading easier.
• Continue to do this 3-4 times depending on how deep your oven dish is.
• End up with a cheese and garlic layer to finish, not potatoes.
• Mix milk and egg together and pour over the top of the cheese.
• Bake at 180º C (350º F)until potatoes are soft and cheese topping is browned off
• Cooking time will vary depending on number of layers and thickness of potato slices.
• VARIATION: adding meat of your choice to this with the cheese/garlic layer, would make this a great main dish.
• If other ingredients are added, you may have to double the egg/milk mixture, and adjust the cooking time.

CHEESY POTATO CASSEROLE FROM ORE-IDA®

Steps:

• Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
• In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
• In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.