Potato Topped Casserole Food

POTATO TOPPED CHICKEN BAKE

Steps:

• Heat oven to 350ºF. Spray 2-quart shallow casserole or 8-inch square glass baking dish with nonstick cooking spray. Make mashed potatoes as directed on box for 4 servings.
• Meanwhile, in large nonstick skillet, melt remaining 1 tablespoon margarine or butter over medium-high heat. Add chicken and onion; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in centre. Stir in mixed vegetables, gravy and 2 teaspoons of the paprika. Cover; cook over medium-low heat 5 minutes, stirring frequently to prevent sticking.
• Stir sour cream into chicken mixture. Spoon into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole. Sprinkle potatoes with remaining 1/4 teaspoon paprika.
• Bake uncovered 25 to 35 minutes or until mixture bubbles around edge of casserole.

POTATO CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
• In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
• Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
• Bake at 425 degrees F (220 degrees C) for 1 hour.

TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.
• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
• Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
• Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.

TATER TOTS POTATO TOPPED CASSEROLE

Steps:

• Heat oven to 400ºF.
• Brown meat with onions in large skillet; drain. Spoon into shallow casserole sprayed with cooking spray; cover with soup.
• Top with TATER TOTS, arranging them in single layer over soup.
• Bake 45 min. or until TATER TOTS are golden brown and casserole is heated through.

MASHED POTATO TOPPED GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Mix soup and milk, then add pepper and green beans.
• Stir in 2/3 cup French fried onions. Pour into a 1 1/2 quart casserole.
• Bake for 30 minutes or until hot.
• Remove from oven and stir casserole. Top with prepared mashed potatoes.
• Adjust oven to broil. Toast potatoes under broiler until lightly brown, about 2 minutes.
• Top with remaining French fried onions and serve.

POTATO-TOPPED MEATLOAF CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix meatloaf ingredients. Press in bottom and up sides of baking dish to within 1/2 inch of top.
• In 2-quart saucepan, heat water, butter and 1 teaspoon salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Stir in broccoli and cheese. Spoon over meat shell.
• Bake 30 to 35 minutes or until meatloaf is thoroughly cooked and meat thermometer inserted in center of meat reads 160°F. Let stand 5 minutes; drain liquid along edges.

POTATO-TOPPED CHICKEN CASSEROLE

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened., Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture., Bake, uncovered, 15-20 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.

COWBOY MEATLOAF AND POTATO CASSEROLE

Steps:

• 1.Preheat oven to 375°F. Coat 9x9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.
• 2.Bake uncovered for 20 to 25 minutes, or until cooked through. Remove from oven and carefully pour off any excess fat if needed. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source.
• 3.Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk, butter, parsley and garlic, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.
• 4.Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.

POTATO CHIP CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off the grease. Stir in the green beans and corn, and cook for a few minutes. Mix in the cans of soup until well blended. Transfer to a 9x13 inch baking dish. Top with shredded cheese and crushed potato chips.
• Bake for about 15 minutes in the preheated oven, until the cheese melts and the chips are toasted. If you like crispier chips, you can sprinkle them on top after the cheese has melted, and bake for another 5 minutes.

GREEN BEAN AND POTATO CASSEROLE

Steps:

• 1. Preheat the oven to 350°F. Butter an 8 by 8-inch covered baking dish.
• 2. In a large soup pot, combine the potatoes, cream, garlic, thyme, salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cook until the cream is slightly reduced, about 5 minutes. Stir in the green beans and carefully transfer the mixture to the baking dish. Cover and bake 30 minutes.
• 3. Uncover and continue to bake until the cream is bubbling and the vegetables are tender, about 10 minutes longer. Increase the oven temperature to 400°F., scatter the gruyere and bacon over the top and bake until the cheese is melted and golden, 10 to 15 minutes longer. Remove the casserole from the oven and let rest for 20 minutes. Sprinkle with the crispy onions and serve.

POTATO TOPPED SLOPPY JOE CASSEROLE

Steps:

• Heat oven to 325.
• In a large skillet, brown ground beef, onion and bell pepper over medium-high heat until beef is thoroughly cooked, stirring often.
• Drain grease off.
• Add sloppy joe sauce and squash; stir well.
• Reduce heat; simmer for 5 minutes, stirring occasionally.
• Meanwhile, in a medium saucepan, bring water and garlic salt to a boil.
• Remove saucepan from heat; stir in potato flakes until well blended.
• Add sour cream and egg; stir well.
• Spoon beef mixture into ungreased shallow 2-quart casserole dish.
• Spoon potato mixture in circle around edges of casserole.
• Sprinkle potatoes with cheddar cheese.
• Bake at 325 for 25-30 minutes or until potatoes are set.

CHEESE NIP TOPPED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Mix all of the casserole ingredients together.
• Put into a large baking dish.
• Mix cheese nips and 1/4 cup melted butter together.
• Spread on top of casserole.
• Bake for 45 minutes.

POTATO-TOPPED BEEF CASSEROLE

Steps:

• Set oven to 350 degrees; Butter a 2-1/2 quart baking dish.
• In a heavy skillet, brown the ground beef in 2 tbsp butter, then add in onion, garlic, red and green bell pepper; saute until soft, spoon off excess fat.
• Add in Parmesan cheese, salt, black pepper, sherry, parsley; saute another 5 minutes.
• Spread the mixture into the prepared casserole dish.
• To the cooked potatoes, add the remaining butter and milk, beat or mix until smooth; season with salt to taste and black pepper if desired.
• Spread the potatoes over meat mixture evenly, making sure corners are covered well (use a spoon to push potato mixture tightly around sides and corners).
• Sprinkle top with grated cheddar cheese (or you can use Parmesan cheese in place of cheddar) bake, uncovered for approximately 25-30 minutes, or until potatoes and cheese are lightly browned.

CHEESE-TOPPED SWEET POTATO CASSEROLE

Steps:

• Combine sweet potato, onion, garlic & stock in a pan, cover & simmer until potato is tender, drain.
• Placew sweet potato into a greased oven-proof dish.
• Melt butter in a pan, stir in flour & stir over heat until bubbling.
• Remove from heat and gradually stir in combined milk & extra stock.
• Return to heat & stir until sauce boils & thickens, stir in thyme.
• Pour sauce over sweet potato and top with breadcrumbs & cheese.
• Bake at 180.C for approx 20 mins or until nicely browned.

POTATO-TOPPED CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, mushrooms if desired, garlic, salt and pepper. , Transfer to a greased 13x9-in. baking dish. Top with potatoes; sprinkle with cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through and cheese is melted.

CHEESE-TOPPED SWEET POTATO CASSEROLE

Steps:

• Coat overproof 6-cup-dish with cooking spray. Cut Sweet Potato into 5-mm slices.
• Combine with garlic, onion and stock in a pan. Cover and simmer until sweet potato is tender.
• Place sweet potato, peas and broccoli in prepared dish. Melt Butter in pan and stir in flour. Stir over heat until bubbling. Remove from heat and gradually stir in combined milk and extra stock. Stir over heat until boiled. Stir in herbs.
• Pour Sauce over sweet potato. Top with breadcrumbs.

EASY CHICKEN CASSEROLE WITH POTATO CHIP TOPPING

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Butter a 2- to 2 1/2-quart casserole dish.
• Cut the cooked chicken into bite-sized pieces.
• In a mixing bowl, combine the chicken, celery, mayonnaise, cream of chicken soup, sour cream, water chestnuts, onion, and lemon juice. Season with salt and pepper, and mix well.
• Pour the chicken mixture into the prepared casserole dish.
• Top with crushed potato chips and sprinkle on paprika.
• Bake, uncovered, in the preheated oven for about 30 to 40 minutes.

VEGAN BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 F and grease (or use cooking spray) a 8×8 inch square baking dish or line with parchment paper. Set the baking dish aside.
• Line a baking sheet with parchment paper and add the potatoes, thyme, oregano and 2 tsp of the oil. Season with a pinch of salt and pepper. Roast potatoes for 20-22 min, flipping halfway through, until tender and golden-brown. (Note: you could use pre-roasted/cooked potatoes or hash browns here or have a make-ahead option of roasting potatoes the day before).
• Blend Batter: To a blender, add tofu, chickpea flour, water, nutritional yeast, garlic powder, turmeric, salt and pepper. Blend on high until smooth. Set aside.
• Cook Vegetables: In a large non-stick pan, heat the remaining 2 tsp oil over medium-high heat. When the oil is hot, add onions, peppers and mushrooms. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until softened.
• Mix Batter: To a large bowl, add veggies, roasted potatoes and batter and stir to combine.
• Bake: Transfer the batter to the baking dish and bake on the middle rack of the oven for 45-50 minutes, until the top is golden brown and firm to the touch.
• Serve: Let sit for 15 minutes, then slice and serve as desired.