PARTY POTATOES
My family started making this before I was born. It is one of the dishes we always make when we get together. I love it!
Provided by kayauscare
Categories Thanksgiving
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, except the corn flakes and 1/4 cup margarine.
- Put in a 12x9-inch pan.
- Crush corn flakes and mix with margarine.
- Sprinkle on top.
- Bake for 45 minutes at 350°F or until bubbly.
Nutrition Facts : Calories 422.6, Fat 31.6, SaturatedFat 12.4, Cholesterol 31.8, Sodium 697.2, Carbohydrate 28.9, Fiber 1.8, Sugar 3, Protein 8.6
MOM'S PARTY POTATOES
This recipe is for a quick and easy potato casserole using mozzarella cheese, sour cream, and prepared frozen cubed potatoes.
Provided by Julie Busack Leslie
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 26.8 g, Cholesterol 76.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 12.1 g, SaturatedFat 20.9 g, Sodium 863.1 mg, Sugar 1 g
PARTY POTATOES
Super creamy and cheesy! This easy side dish is perfect for potlucks. Save time by using hash browns!
Provided by Stacie
Categories Side Dishes
Time 1h12m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Add all the ingredients to a large bowl and stir to combine. Spread in a 9x13 baking dish.
- Bake for 1 hour.
- Turn the oven to broil on low. Broil for 1 minute or until the top starts to brown. Keep an eye on it because it will burn easily!
- Remove from oven and serve hot.
Nutrition Facts : Calories 272 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 416 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
PARTY POTATOES
I started making this years ago and since then, this recipe has become famous in my family! Now we all make sure that someone is in charge of making the Party Potatoes for all of our family cookouts, picnics and summer celebrations! Great side dish for chicken or pork or hot dogs and hamburgers.... I guarantee it will be a BIG HIT whatever you decide to pair it with! *** I originally forgot to include an important ingredient: the sour cream! The person who rated my recipe kindly mentioned this fact, so until it shows up in my edited recipe, please be sure to INCLUDE 8 OUNCES OF SOUR CREAM IN THIS RECIPE. Then it will taste extra delicious! Now you really CAN enjoy it! :)
Provided by SuzieQ in Fairfax
Categories Summer
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix top ingredients and spread into greased 9 x 13 pan; pat down.
- Top with crushed corn flakes that have been mixed with melted margarine.
- Bake at 325 degrees for 1 hour.
- Enjoy!
Nutrition Facts : Calories 368.9, Fat 23.4, SaturatedFat 11.3, Cholesterol 48.3, Sodium 912.2, Carbohydrate 30.1, Fiber 2.4, Sugar 2.1, Protein 11.2
FUNERAL POTATOES
Ree Drummond's funeral potatoes from Food Network are extra comforting with lots of cheese and even potato chips.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients.
- Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish.
- Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.
- Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.
PARTY POTATOES
These creamy tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-qt. casserole. Combine bread crumbs with butter; sprinkle over potatoes. , Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately.
Nutrition Facts : Calories 207 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 305mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
PARTY POTATOES
Steps:
- Mix butter, soup, sour cream, garlic salt, onion, pepper and cheeses.
- Fold into the hash browns.
- Put in crock-pot on high for about 3 1/2 hours. (May need to adjust time, depending on the crock-pot).
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PARTY POTATOES
These aren't your ordinary mashed potatoes! You can also make the mashed potatoes the day before, refrigerate overnight, then bake them the next day.
Provided by Beth Neuenfeldt
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, and set aside.
- Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender. Drain, and transfer to a large mixing bowl. Mash until smooth. Stir in cream cheese, sour cream, onion salt, salt, and pepper. Beat until light and fluffy. Transfer to the prepared casserole dish, and dot with pieces of butter.
- Bake for 30 minutes in the preheated oven, or until heated through.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 74.7 g, Cholesterol 51.5 mg, Fat 19.2 g, Fiber 9.2 g, Protein 11.5 g, SaturatedFat 11.9 g, Sodium 888.3 mg, Sugar 3.3 g
PARTY POTATOES
Provided by Fran McCullough
Categories Mixer Dairy Potato Side Bake Christmas Thanksgiving Cream Cheese Fall Sour Cream Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large saucepan and add cold water to cover by at least 1 inch. Add a good pinch of salt and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are very tender, 12 to 15 minutes. Drain the potatoes and return them to the pan over medium heat. Cook, shaking the pan and stirring so the potatoes don't stick, for 1 to 2 minutes, or until the potatoes are floury and have formed a film on the bottom of the pan.
- Remove from the heat and break up the potatoes with a handheld mixer on low speed. Gradually drop in 6 tablespoons of the butter and beat until it is absorbed. Refrigerate the remaining 2 tablespoons butter. Gradually add the cream cheese and sour cream, beating well after each addition. Beat in the milk a little at a time. You want the potatoes to be fluffy and light. If they seem to be getting too wet, don't add all the milk. Season with salt and pepper to taste. (If you don't have an electric mixer, use a hand masher to start and then use a wooden spoon to beat in the butter, cream cheese, sour cream, and milk. Beat the milk into the potatoes one third at a time, beating vigorously after each addition.)
- Butter a 9-x-13-inch baking dish and spoon the potatoes into it. Smooth the top, then use a spatula or fork to swirl or score the surface to leave little peaks that will brown nicely during baking. Refrigerate, covered tightly with plastic wrap, for up to 2 days before baking.
- Preheat the oven to 350 degrees.
- Dust the top of the potatoes with paprika. Cut the remaining 2 tablespoons butter into small pieces and scatter them over the top. Bake until the potatoes are heated through and the top is lightly golden, about 1 hour. (Expect it to take only half the time if the potatoes haven't been refrigerated.) Serve hot.
PARTY POTATOES HASH BROWN CASSEROLE
Great served as a side dish for breakfast, lunch, or dinner! Always a hit at every family function. The frosted flakes give them a little sweetness... you could substitute corn flakes if that is more your taste.
Provided by Meredith3127
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven at 350 degrees.
- Mix all ingredients together, except for 1/4 cup of butter.
- Crush 2 cups frosted flakes with 1/4 cup melted butter and sprinkle on top.
- Bake for 55 min in a 9 x 13 pan.
Nutrition Facts : Calories 697.4, Fat 48.5, SaturatedFat 22.6, Cholesterol 92.9, Sodium 1298, Carbohydrate 53.8, Fiber 3.9, Sugar 7.9, Protein 13.1
PARTY POTATOES
If you can boil water, you can make these elegant individual appetizers!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 30
Number Of Ingredients 3
Steps:
- Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 20 to 25 minutes or until tender; drain and cool.
- Cut potatoes in half; place cut sides up on serving tray. (Cut thin slice from bottom of each potato half, if necessary, to help stand upright.) Top each potato half with 1 teaspoon sour cream and dill weed. Cover and refrigerate about 2 hours or until chilled.
Nutrition Facts : Calories 35, Carbohydrate 5 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 5 mg
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