Sour Cream Potato Casserole Food

QUICK AND EASY POTATO CASSEROLE

Steps:

• Bring a large pot of salted water to a boil and add potatoes. Cook until tender, then drain water. While potatoes are cooking, heat a small skillet over medium heat. Melt butter and saute onion until golden brown. Set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Mash potatoes with cream of chicken soup and sour cream until smooth and creamy. Mix in onions, 3/4 cup cheese, salt, and pepper. Spoon into a 2 quart casserole dish and bake in preheated oven for 30 minutes. Sprinkle remaining 1/4 cup cheese over top and bake an additional 10 minutes. Serve hot.

CRUSHED SOUR CREAM POTATOES

Steps:

• Cook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. Drain. (This step can be done ahead of time; keep potatoes covered and warm on the stovetop.)
• Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes. Season with salt and lots of pepper. Add butter and swirl to melt. (This can also be done ahead; rewarm before proceeding.)
• Using your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Toss to coat, encouraging the potatoes to break down slightly but remain textured and chunky.
• Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.

SOUR CREAM POTATOES CASSEROLE

Steps:

• Boil whole potatoes for 15 minutes.
• Cool; peel and grate into large bowl.
• (I grate the onion while the potatoes boil).
• Add remaining ingredients to potato/onion mixture; mix well.
• Place in greased 9x13 baking dish, or equivalent, and cover.
• Refrigerate overnight.
• Bake uncovered at 350 degrees for 45-60 minutes, until brown& bubbly.
• (Baking time depends on size of your baking dish; I sometimes put this in a deeper dish).

SOUR CREAM POTATO CASSEROLE

Steps:

• In a large bowl, mix all ingredients together.
• Bake in a 9"x13" glass dish for one hour at 350 degrees F.
• Put crushed potato chips on top, bake an additional five minutes.
• Serve and enjoy.

POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
• Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
• While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
• Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
• Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.

SOUR CREAM & CHEESY POTATO CASSEROLE

Steps:

• Heat oven to 350°F.
• Mix soup, sour cream and seasonings in large bowl. Stir in potatoes and cheese.
• Spoon into 13x9-inch baking dish. Mix cracker crumbs and butter; sprinkle over potato mixture.
• Bake 50 min. or until heated through.

SOUR CREAM HASH BROWNS POTATO CASSEROLE

Steps:

• Preheat oven to 350.
• (do not use low-fat or low-salt soup. You need the full flavored soup to season the 2 lbs of plain potatoes).
• Saute' chopped onion slowly in 2 TBS butter, slowly, until onion texture is almost melted, very soft. They should not be crunchy.
• Mix potatoes, sauteed onion, undiluted soup, and sour cream. Spread into 2 qt long or oval baking dish.
• Mix melted butter with herbed stuffing, spread on top of casserole. Dot with more butter if you like before putting in oven.
• Bake @ 350 for 40 minutes. Might check it towards the end to make sure top is not getting too brown. if so, cover with foil.
• If using the uncooked, but unfrozen diced hash browns, the cooking time will be less, so adjust accordingly.
• I usually mix the main ingredients (not the topping) the day before so the flavors can mix in the fridge. Topping should be mixed just before baking (When I add the topping, I poke some down into the casserole for additional texture and flavor).

CREAMY POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small pot, heat the soup, butter or margarine and sour cream over low heat.
• Combine potatoes, green onion and 1 cup cheese into a large mixing bowl. Mix in the heated soup mixture. Season with salt and pepper. Pour into a 9x13 inch dish. Sprinkle one cup of cheese over the top of the casserole.
• Bake 30 to 45 minutes. Serve warm.

CREAMY POTATO CASSEROLE

Steps:

• Combine all ingredients; mix well. Place in a greased 8-in. square baking dish. Cover and bake at 350° for 70-75 minutes or until the potatoes are tender. Uncover and bake 10-15 minutes longer or until lightly browned.

EASY SOUR CREAM SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
• Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

INCREDIBLE POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.
• Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl.
• Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour mixture into casserole dish.
• In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole.
• Bake in a preheated oven 45 minutes.

SOUR CREAM AND ONION POTATO CASSEROLE

Steps:

• In 3 1/2- to 4-quart slow cooker, stir dried potatoes and butter until mixed. Add potato topper, soup, cheese and water; stir to mix.
• Cover; cook on Low heat setting 5 to 6 hours. Sprinkle french fried onions over potatoes before serving.

COMFORTING POTATO CASSEROLE

Steps:

• In a large bowl, combine the soup, sour cream, cheese and onions; add in potatoes; toss to coat., Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until potatoes are tender.

POTATO, MUSHROOM AND SOUR CREAM CASSEROLE

Steps:

• Cook potatoes in boiling water in large saucepan 15 min. or until tender. Meanwhile, melt 2 Tbsp. butter in medium skillet on medium-high heat. Add mushrooms; cook and stir 10 to 15 min. or until tender. Season with 1/2 tsp. pepper. Remove from heat.
• Heat oven to 350°F. Drain potatoes; return to pan. Mash until desired consistency. Add 1/2 cup sour cream, milk and remaining butter and pepper; mash until blended. Spoon half the potato mixture into 1-qt. baking dish; top with layers of half each of the mushrooms and tomatoes. Repeat layers. Top with remaining sour cream; sprinkle with chives.
• Bake 30 min. or until heated through.

SOUR CREAM SCALLOPED POTATOES

Steps:

• In a bowl, combine the first eight ingredients. our into an ungreased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 hour. Sprinkle with onions; return to the oven for 10 minutes.

SUPREME POTATO CASSEROLE

Steps:

• Place the potatoes in a large saucepan and cover with water. Cover and bring to a boil. Reduce heat; cook for 10-15 minutes or until tender. Drain. Peel potatoes and cut into cubes. , In a blender or food processor, combine the cottage cheese, sour cream, milk, sugar, salt and garlic powder; cover and process until smooth. Transfer to a large bowl; stir in the potatoes and onion. , Pour into a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Sprinkle with cheese. Bake 15 minutes longer or until the cheese is melted.

SOUR CREAM POTATOES

Steps:

• Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and cook for until tender, 15-20 minutes. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth. , Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, until heated through, 30-40 minutes.

SOUR CREAM CABBAGE AND POTATO CASSEROLE

Steps:

• Boil potatoes until about done and then drain and place in the bottom of a casserole dish.
• Salt and pepper to taste.
• Mix in sour cream.
• Fry cabbage in butter or margarine until done. Put on top of potatoes.
• Brown meat with onion; put on top of cabbage.
• Mix soup and milk; heat and pour on top of meat.
• Bake at 350 degrees for 30-45 minutes or can be put in a crock pot on low for several hours.

RICH N CREAMY POTATO CASSEROLE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Peel and grate potatoes; place in a large bowl. Add the sour cream, cheddar cheese, 3 tablespoons butter, green onions, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Drizzle with remaining butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Refrigerate any leftovers.

SOUR CREAM AND ONION SCALLOPED POTATO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir sauce mix pouches (from potato mix boxes), boiling water, milk, cream cheese, sour cream, Dijon mustard, salt, pepper, garlic powder and onion powder with whisk. Stir in potatoes (from potato mix boxes), chicken and onions; pour into baking dish. Bake 30 minutes.
• Stir mixture. Bake 15 to 20 minutes or until thermometer inserted in center of casserole reads at least 165°F and potatoes are tender and lightly browned. Top with chives. In small bowl, mix Chive Sour Cream ingredients; serve with casserole.

LOW-FAT SOUR CREAM POTATO CASSEROLE

Steps:

• Preheat oven to 350. Prepare a 9 x 13" pan with cooking spray; set aside.
• In a mixing bowl, combine hash browns, onions, soup, honey, salt, black pepper, sour cream, and cheese. Mix well.
• Place mixture in prepared pan.
• In a small bowl, combine margarine and crumbs.
• Top evenly over casserole. Bake for 45 minutes.

SHREDDED POTATO CASSEROLE

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.

CHEESY POTATOES WITH SOUR CREAM

Steps:

• Place potatoes in a saucepan; cover with water. Cover and bring to a boil; cook until just tender, about 5 minutes. Drain well. In a bowl; combine 3 cups cheese, sour cream, soup, butter and 3 tablespoons chives. Add potatoes; stir gently until potatoes are coated., Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until heated through. Sprinkle with remaining cheese; bake 2-3 minutes longer or until cheese is melted. Sprinkle with remaining chives.