Red Potato Casserole Food

TWICE BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 375°F.
• Mash warm baked potatoes or boiled potatoes with a potato masher. Add butter, cream cheese and sour cream. Mash while adding milk/cream a little at a time until to reach a creamy consistency.
• Stir in remaining ingredients (except toppings) and spread into a 2 quart casserole dish.
• Sprinkle with toppings and bake for 25-30 minutes or until cheese is melted and potatoes are hot.

GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE

Steps:

• Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
• In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
• Preheat the oven to 350 degrees F.
• Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.
• Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.

RED POTATO CASSEROLE

Steps:

• 1. Wash potatoes well, then run thru grater of food processor. Heat a large pot of water, drop potatoes in and bring to boiling, then turn off burner and place tight fitting lid to cover. Let stand 5 minutes.
• 2. while potatoes are steeping, mix the remainder of ingredients in a very large bowl.
• 3. drain potatoes and add to sour cream mixture.
• 4. spray a 13 x 9 foil pan with cooking spray. put potato mixture evenly into pan. cover with foil Bake on 350 degrees for 60 minutes.
• 5. remove from oven and check potatoes for doneness (taste test ) wink You may serve this way, or last 5-10 minutes, place 1 cup crushed bbq potato chips over top and return uncovered to oven.

MOM'S RED SCALLOPED POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
• Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the potatoes in the prepared dish.
• Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid.
• Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.

SAUSAGE AND RED POTATO CASSEROLE

Steps:

• Pre Heat Oven to 400 Degrees.
• Remove casings form Sausage.
• Add sausage to non stick skillet over Medium High heat until browned (about 5 minutes).
• Continuously stir sausage to crumble into pieces.
• Remove Sausage from Pan and place on paper towels to drain fat.
• Melt butter in pan.
• Add chopped Onion and Thyme and saute for 4 minutes.
• Add potatoes and salt to skillet saute for about 5 minutes until browned.
• Stir in Sausage and Broth, Mix Well.
• Spoon into 11 x 17 baking dish sprayed with cooking spray.
• Top with Cheese and Panko.
• Cover and Bake for 30 minutes at 400 degrees.
• Uncover and bake for additional 15 minutes or until golden.

LOW FAT RED POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Place 1/3 of sliced potatoes in a 2 quart casserole dish sprayed with nonstick cooking spray.
• Top potatoes with 1/3 of the tomato slices, 1/3 of the onion slices, 1 Tablespoon basil and salt and pepper to taste.
• Continue with layers except for the salt and pepper.
• Sprinkle olives over top layer.
• Combine broth and oil and drizzle over the casserole.
• Cover with foil and bake for 40 minutes at 400 degrees.
• Uncover and bake 25 minutes or until potatoes are tender.
• Sprinkle potatoes with Parmesan cheese and bake until cheese is melted about 3 minutes.