Parsley Potato Casserole Food

EASY MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
• Bake, uncovered, until cheese is bubbly, about 35 minutes.

PARSLEY POTATOES

Steps:

• Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
• Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
• Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
• Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

BUTTERED PARSLEY POTATOES

Steps:

• If desired, remove skin from the middle of each potato. Place potatoes in a large pot and cover with 1 inch of water. Add 1 teaspoon salt and bring to a boil. Simmer 20 to 25 minutes or until soft.
• Drain potatoes well and return to pot.
• Add butter, garlic powder, and parsley. Toss to coat well.
• Add salt and pepper to taste.

LEMON GARLIC PARSLEY ROASTED POTATOES

Steps:

• Preheat oven to 400-degrees F. Line a large baking sheet with baking parchment.
• In a large bowl whisk together olive oil, butter, lemon juice, grated garlic, parsley, salt and pepper.
• Slice potatoes in half and add to olive oil/butter mixture; toss to coat. Spread evenly on parchment-lined baking sheet.
• Bake at 400-degrees F until done, about 35-40 minutes. Check doneness with a fork.

PARSLEY POTATOES

Steps:

• Add 1 inch of water to Dutch oven. Cover and heat to boiling over high heat. Add potatoes. Cover and heat to boiling, reduce heat. Cook covered 20 to 25 minutes or until tender; drain and return to Dutch oven.
• Drizzle butter over potatoes. Sprinkle with parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently to coat potatoes.

PARSLEY POTATOES

Steps:

• If you bought pre-washed potatoes, place them in a pot of water and bring to boil. If they're not pre-washed, then scrub your potatoes to make sure that they're clean. Once the water is boiling, add a generous amount of salt (1 to 1.5 tablespoons). Let the potatoes boil for about 30 minutes, until fork tender.
• Chop your onions. Heat up olive oil in a skillet and then add your onions, sprinkle with some salt and pepper. Sauté the onions until soft, and set aside.
• Wash and dry your parsley (you will need the whole bunch). Cut off the stems and chop the leaves.
• Drain the potatoes, add them to the onions, and then add parsley. Combine and mix everything together, adjust seasoning with salt and pepper and serve.

TUNA NOODLE CASSEROLE

Steps:

• Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
• Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
• Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
• Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
• Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 350. Grease a 2-qt. casserole; set aside.
• Boil the potatoes until tender and mashable.
• Drain potatoes and return to pot.
• Mash potatoes with the butter, cream cheese, sour cream, milk, mustard, salt, pepper and garlic powder. Mash to desired smoothness.
• Stir in the chopped scallions and beaten eggs. Mix well.
• Pour into the casserole.
• Sprinkle with paprika.
• Bake at 350 for 30-35 minutes.

SCALLOPED POTATOES WITH PARSLEY

Steps:

• Arrange half the potaoes in a well buttered 2-quart casserole. Top with half the onion and half the parsley. Arrange remaining potato, onion and parsley as a second layer.
• In saucepan, heat butter and add garlic. Saute 1 minute or until garlic releases its flavor.
• Blend milk, cornstarch, salt and pepper. Pour into pan with butter and garlic; cook, stirring utnil thickened.
• Pour over potatoes in casserole. bake at 350 degrees for 1 hour and 15 minute Or bake at 300 degrees for 1 hour and 45 minute if baking along with a roast (recommended).
• Garnish with parsley.

PARSLEY POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper.

EASY CHEESY POTATO & CAULIFLOWER CASSEROLE

Steps:

• Pre-heat oven to 350F (180 C). Lightly drizzle a medium baking dish with olive oil.