Pittsburgh Potato Casserole Food

THE BEST BAKED POTATO CASSEROLE EVER!

The Best Baked Potato Casserole Ever! image

This recipe comes from the Kirby House Restaurant in Abilene, Kansas. It is a low maintenance but flavorful potluck dish! In addition to the below ingredients, I add Penzey's Brady Street & Sandwich Sprinkle to each layer. But if you do add Sandwich Sprinkle, remember, there is salt already in it. This is a great 'make-ahead' dish that you can refrigerate or freeze until you are ready to bake. Prep time is approximate. Enjoy!

Provided by RockChalkChick

Categories Pork

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

6 medium unpeeled potatoes, baked
1/4 teaspoon salt
1/4 teaspoon pepper (I use Penzey's mignonette)
6 -8 slices bacon, cooked and crumbled (I use thick cut bacon)
1 cup sour cream, if desired (or more)
1 cup shredded cheddar cheese, if desired (or more)
2 green onions, chopped

Steps:

Preheat oven to 350 degrees.
Spray a 13 x 9 x 2 inch baking dish with nonstick pan coating or grease lightly with solid shortening.
Cut baked potatoes into 1 inch cubes. Place half in a prepared baking dish; sprinkle half of the salt, pepper and bacon. Top with half of the sour cream & cheese.
Repeat layers.
Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted (It usually takes 30 minutes for me. Also, you can cover with foil if the cheese starts to brown too quickly).
Sprinkle with chopped green onions to garnish.

SHREDDED POTATO CASSEROLE

Shredded Potato Casserole image

This potato dish is perfect with prime rib and many other entrees. Make it ahead and have it ready to pop into the oven for the party. The topping of cornflake crumbs and Parmesan cheese adds crunch. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup 2% milk
1 cup shredded cheddar cheese
1/2 cup butter, melted, divided
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 cup cornflake crumbs
1/4 cup grated Parmesan cheese

Steps:

In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in the hash browns. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 325° for 45-50 minutes or until heated through.

Nutrition Facts : Calories 387 calories, Fat 23g fat (15g saturated fat), Cholesterol 71mg cholesterol, Sodium 631mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

POTATO CASSEROLE III

Potato Casserole III image

This baked hash brown dish is rich and creamy, and goes great with anything. Good for pot luck, too!

Provided by Pat-H

Categories Side Dish Potato Side Dish Recipes

Time 2h20m

Yield 12

Number Of Ingredients 11

Ingredients

1 (2 pound) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (16 ounce) container sour cream
salt and pepper to taste
¼ cup milk
½ cup chopped onion
½ cup chopped green bell pepper
½ cup chopped fresh parsley
paprika to taste
¼ cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 13 inch baking dish.
In a large bowl combine hash browns, potato soup, celery soup, sour cream, salt, pepper, milk, onion and bell pepper; mix well. Spoon into prepared pan and sprinkle with parsley, paprika and cheese.
Bake in preheated oven for 1 1/2 to 2 hours.

Nutrition Facts : Calories 194.6 calories, Carbohydrate 21.1 g, Cholesterol 23.3 mg, Fat 15 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 7.8 g, Sodium 416.6 mg, Sugar 1.4 g

PITTSBURGH POTATOES, A VINTAGE RECIPE

Pittsburgh Potatoes, a Vintage Recipe image

Creamy and cheesy, mild flavor but very tasty. Instead of the can of pimentos, you can cube red peppers (or green or both) and add to the potatoes and onions when they are about halfway through. A little crunch and color is nice.

Provided by Jezski

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cubed potatoes
1 tablespoon chopped onion
1 (4 ounce) can pimiento (small flat can)
1/2 cup grated American cheese
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons flour
1 cup milk
salt & pepper

Steps:

Cook potatoes and onions in boiling water for 10 minutes. Drain and place in buttered baking dish.
Make white sauce, (melt margarine, whisk in flour for 2 minutes and then whisk in milk. Season and simmer for a minute or two.)
Add chopped pimiento and cheese to the sauce and pour over potatoes.
Bake until browned and bubbly, about 30 minutes at 350.

Nutrition Facts : Calories 170.4, Fat 8.1, SaturatedFat 2.4, Cholesterol 8.5, Sodium 168.6, Carbohydrate 21.1, Fiber 2.1, Sugar 1.9, Protein 4.3

PITTSBURGH POTATOES

Pittsburgh Potatoes image

I have been making this for about 15 years now and never get tired of it. It is good for just about any occasion from graduations to super bowl parties to office parties. Seems to be one of the first to go.

Provided by WesO8647

Categories Potato

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1 (2 lb) bag frozen hash browns
1 (10 3/4 ounce) can cream of mushroom soup do not add water (I use cream of chicken)
1 (16 ounce) container sour cream (light or fat free)
1 small onion, chopped (optional)
4 cups fancy shredded sharp cheddar cheese
salt and pepper (I do not use salt but rather garlic pepper)
cayenne pepper (optional)

Steps:

Preheat oven to 375.
In a large mixing bowl mix all ingredeanes (make sure that the hash browns are still frozen).
Spread mixture evenly in to a 13x9 glass baking pan.
Bake for 45 minutes.
Let cool for about 3-5 min and serve.
Also good the reheated.

PITTSBURGH POTATOES

Pittsburgh potatoes image

I don't know the history of this dish but since it says Pittsburgh and that is where I was born and raised it HAS to be good!!!

Provided by paulamatt

Categories Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups diced potatoes
1 small onion
1 teaspoon salt
1/2 jar pimiento strip
1/2 lb processed cheese spread
4 tablespoons butter or 4 tablespoons margarine, melted
3 tablespoons flour
2 cups milk
3/4 teaspoon salt
fine dry breadcrumb
butter or margarine, cut up

Steps:

Cook first 3 ingredients in boiling water to cover in a saucepan 15 minutes; drain and add pimiento strips.
Cook cheese and next 4 ingredients in a saucepan over low heat, stirring costantly, until thoroughly heated and cheese melts.
Pour cheese sauce over potato mixture, and spoon into a baking dish.
Top with breadcrumbs, and dot with butter.
Bake at 350 degrees F.
for 20 to 30 minutes.

ABSOLUTE BEST POTATO CASSEROLE

Absolute Best Potato Casserole image

Here is an experimental recipe that turned out to be a huge hit! I had many of these ingredients 'left over' from a catered luncheon, and decided to give my creativity a try. My family was glad I did!

Provided by ERSTA

Categories Side Dish Potato Side Dish Recipes

Time 1h30m

Yield 10

Number Of Ingredients 13

Ingredients

¼ cup butter
6 tablespoons all-purpose flour
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
2 ½ cups milk
¾ cup shredded Cheddar cheese
¾ cup shredded Swiss cheese
6 large russet potatoes, sliced into 1/4 inch slices
1 small onion, finely chopped
1 pound cooked ham, chopped
1 (16 ounce) package frozen cauliflower
¼ cup crushed cornflakes cereal

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
To prepare the cheese sauce, melt butter in a medium saucepan over medium heat. Whisk in flour, garlic powder, salt, and pepper. Mix in milk, and stir constantly until thickened. Mix in Cheddar cheese and Swiss cheese, and continue to stir until smooth. Reduce heat to low.
Layer potatoes in the bottom of the prepared baking dish. Layer onion and ham over potatoes. Top with cauliflower. Cover with the cheese sauce.
Bake covered 1 hour in the preheated oven. Remove cover, sprinkle with crushed cornflakes, and continue baking 10 minutes, until vegetables are tender and surface is bubbly and lightly browned. Allow to cool about 10 minutes before serving.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 49.2 g, Cholesterol 58.9 mg, Fat 19.7 g, Fiber 6.2 g, Protein 20.8 g, SaturatedFat 10 g, Sodium 796.6 mg, Sugar 6.2 g

KILLER POTATO CASSEROLE

Killer Potato Casserole image

These killer potatoes are great with meatloaf or as an accompaniment with anything! They are killer because of their delicious combination of potatoes, soup, sour cream and cheese.

Provided by Karen Weaver

Categories Side Dish Potato Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

Ingredients

1 (32 ounce) package frozen potatoes au gratin
1 (16 ounce) container sour cream
4 cups shredded Cheddar cheese
2 (10.75 ounce) cans condensed cream of chicken soup
4 cups crushed cornflakes cereal

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl combine the potatoes, sour cream, cheese and soup and mix well. Spread mixture into a 9x13 inch baking dish and top with crushed corn flakes.
Bake for 75 minutes, or until cooked through and golden .

Nutrition Facts : Calories 536.1 calories, Carbohydrate 36.5 g, Cholesterol 90.4 mg, Fat 35.2 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 20.6 g, Sodium 985.3 mg, Sugar 3.5 g

HEAVENLY POTATO CASSEROLE

Heavenly Potato Casserole image

This is a great side dish, using hash brown potatoes. I found this recipe in the church cookbook and have tried it.

Provided by Shar-on

Categories Potato

Time 1h5m

Yield 1 9x13 pan

Number Of Ingredients 8

Ingredients

2 lbs frozen hash brown potatoes
1 teaspoon salt
2 cups grated cheddar cheese
2 (10 ounce) cans chicken soup or 2 (10 ounce) cans mushroom soup
1/2 cup chopped onion
2 cups sour cream
1 1/2 cups corn flakes, crushed
1/4 cup melted margarine or 1/4 cup butter

Steps:

Grease a 9 x 13 inch casserole dish.
Break up potatoes and mix in all ingredients, all but the topping.
Put into baking dish and top with the combination of corn flakes and melted margarine/butter.
Bake at 350 degF for about 45 minutes.

POTLUCK POTATO CASSEROLE

Potluck Potato Casserole image

After trying plenty of hash brown casserole recipes, I finally discovered the perfect mixture on my own! I always make this for any potluck I go to, and it's ALWAYS the first thing to be eaten! From dinner parties to football game gatherings, you won't be disappointed.

Provided by bayard-clark

Categories Side Dish Casseroles Potato Casserole

Time 1h15m

Yield 10

Number Of Ingredients 9

Ingredients

2 cups shredded Cheddar cheese
1 (10.75 ounce) can cream of potato soup
1 (8 ounce) container sour cream
½ (8 ounce) package cream cheese, softened, or more as needed
½ cup chopped green onions
2 cloves garlic, minced
½ teaspoon salt, or to taste
1 (16 ounce) package frozen hash brown potatoes
½ cup grated Parmesan cheese, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Mix Cheddar cheese, potato soup, sour cream, cream cheese, green onions, garlic, and salt together in a large bowl. Fold potatoes into the mixture; pour prepared casserole dish. Top with Parmesan cheese.
Bake in the preheated oven until bubbling and cheese is golden brown, about 1 hour.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 13.9 g, Cholesterol 50.8 mg, Fat 18.1 g, Fiber 1.3 g, Protein 10.3 g, SaturatedFat 11.2 g, Sodium 567.9 mg, Sugar 0.6 g

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