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Potato, Mushroom and Ham Casserole * Potato, Mushroom and Lamb Casserole

Salmon and Potato Casserole * Scalloped Potato and Tuna Casserole

Potato and Mushroom Lasagna

Confetti Potato Casserole * Creamy Potato-Carrot Casserole

Don's 'Nawlins Baked Potato Casserole

Potato, Mushroom and Ham Casserole


1/4 c Butter

2 c New red potatoes, boiled & quartered

2 c Cooked ham, cut into 1-inch cubes

1/4 c Olive oil

2 c Mushrooms, quartered

1/4 t Each: paprika and dried


1/8 t Each:cayenne and garlic powder

Salt and ground pepper, to taste

18 Eggs, or equivalent egg substitute

1/2 c Milk (whole recommended)

2 Tomatoes, cut into 1/4-in slices

1 c Grated Fontina or other favorite cheese

1 T Parsley, finely chopped


Heat oven to 350 degrees. Melt butter in very hot skillet and saute potatoes until brown. Reduce heat to medium and add ham;saute 1 minute.Heat oil in another medium-hot skillet and add mushrooms;saute until soft;season with paprika, thyme, cayenne, garlic powder, salt and pepper. Add mushrooms to ham mixture and toss lightly to combine. Coat a 3-qt casserole with vegetable spray and pour ham-mushroom mixture into casserole.Beat eggs in mixing bowl with milk until frothy. Season with salt and pepper. Pour eggs over ham-mushroom mixture. Bake at 350 degrees for 30 minutes, then arrange tomato slices around top and sprinkle with grated cheese. Return casserole to oven and bake until eggs are set, cheese is melted and top is brown. Sprinkle with parsley.

Potato, Mushroom and Lamb Casserole


4 medium red skin potatoes (4 oz ea)


8 ounces lean ground lamb

1 medium onion -- chopped fine

1/2 cup quick-cooking barley

1 can (15 oz) tomato sauce

1/2 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon ground cinnamon

1 cup milk

3 eggs

1/4 teaspoon salt

1/4 cup grated parmesan cheese


1. Heat oven to 400F. Grease an 8-inch square baking dish or other 2-quart baking dish.

2. Prick potatoes with fork. Cook until tender, either in 2 inches of boiling water in a tightly covered saucepan 10-12 minutes (OR in a covered microwave-safe bowl with 2 tablespoons water 5-7 minutes on high, rearranging potatoes once) until tender. When cool enough to handle, cut in 1/2 inch thick slices.

3. Meanwhile cook lamb and onion in a large nonstick skillet over medium

heat 5 minutes, stirring to break up meat, until no longer pink. Add 1 cup water, the barley, 1 cup of the tomato sauce, the oregano, 1/4 teaspoon pepper and the cinnamon. Bring to a boil; reduce heat to low. Cover and simmer 12 minutes stirring occasionally, until barley is tender.

4. In a 2 cup glass measure, whisk milk, eggs, salt and remaining 1/4 teaspoon pepper until blended.

5. Place 1/2 the potato slices in a single layer on bottom of prepared dish ( Potatoes will not cover entire surface). Spoon on lamb mixture; top with remaining potatoes. Pour milk mixture evenly over top. Sprinkle with cheese.

6. Bake 35 minutes of until a knife inserted in center comes out clean, and top is lightly browned. Let stand 5 minutes before serving.

7. Heat remaining tomato sauce in microwave or small saucepan. Spoon some on each serving.

Salmon and Potato Casserole


4 potatoes -- peel, slice thin

3 tablespoons flour

salt and pepper

1 16 oz can salmon -- drained and flaked

1 medium onion -- chopped

1 10.75 oz can cream of mushroom soup

1/4 cup water



Place half of the potoes in greased Crock-Pot.Sprinkle with half of the flour, salt and pepper. cover with half the salmon; sprinkle with half the onion.Repeat layers in order.

Combine soup and water. Pour over potato-salmon mixture. Dust with nutmeg. cover and cook on Low for 7 to 10 hours.

Serves 6.

Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995

Scalloped Potato and Tuna Casserole


4 Cups Potatoes -- Pared & slice thin

3 Tablespoons Butter

1/4 Cup Flour

2 Tablespoons Mustard -- prepared

2 Cups Milk

1 Teaspoon Salt -- to taste

1/8 Teaspoon Pepper -- to taste

1 Can Tuna -- 7oz Use 2 cans for a dish

1 Cup Onions -- peel and slice thin


Cook potatoes in boiling salted water 10 minutes,;Drain. Meanwhile melt butter in top of a double boiler over direct heat. Stir in flour, then mustard. Add milk, salt and pepper to taste, and stir over boiling water until smooth and thickened. Arrange the sliced potatoes,tuna and onions in alternate layers in a greased 2 quart casserole. Pour sauce over all, and bake in a moderate oven 350 degrees for 45 minutes. Makes 6 Servings. You can also use a 2nd can of tuna to make a richer dish. OR you can substitue a can of Salmon in stead of the Tuna.

Potato and Mushroom Lasagna


2 tablespoons olive oil

1 large onion, minced

2 ounces Prosciutto di Parma, finely chopped

2 tablespoons minced shallots

1/2 cup finely chopped parsley

1 pound assorted wild and exotic mushrooms (chantrelles, oysters, shiitaki, lobster, etc.

2 tablespoons minced garlic

2 tablespoons chopped basil

1 tablespoon chopped fresh oregano

2/3 cup dry white wine

1 1/2 to 2 pounds canned crushed tomatoes

2 cups (16 ounces) Fresh Ricotta cheese

1 egg

1/2 pound grated Parmigiano-Reggiano cheese

1/2 pound grated Mozzarella cheese

Salt and pepper

2 pounds assorted potatoes (such as Idaho potatoes, new potatoes, sweet potatoes etc.) peeled and thinly sliced lengthwise

1/2 cup heavy cream plus 1/4 cup milk

Fried basil leaves


Preheat the oven to 350 degrees F. Lightly oil a 13 by 9-inch rectangular baking dish. In a large saute pan, heat the olive oil. When the oil is hot, saute the onions and prosciutto for about 4 minutes or until the onions are wilted and slightly caramelized. Stir in the 1/2 cup parsley, shallots and mushrooms. Saute for 10 minutes or until the mushrooms are golden brown. Season with salt and pepper. Stir in the garlic, basil and oregano. Strain the mushrooms and reserve the liquid. Place the liquid back into the pan and reduce until the liquid forms a glaze, about 5 minutes. Scraping the sides occasionally to loosen any particles. Add the wine and follow the same process. Add the tomatoes and continue to cook for 10 minutes. Season with salt and pepper. Add the mushroom mixture to the sauce. In a mixing bowl, combine the Ricotta cheese, egg, remaining parsley, 1/2 cup grated Parmigiano-Reggiano cheese, and Mozzarella cheese. Season with salt and pepper. Season the potatoes with salt and pepper. To assemble, spoon a small amount of the sauce on the bottom of the baking dish. Sprinkle with Parmesan cheese. Place a layer of the potatoes on top of the sauce. Spread the cheese over the potatoes. Repeat layering until all the ingredients are used. Mix the cream with any remaining cheese. Season with salt and pepper. Pour over the top of the lasagna. Cover the lasagna. Bake for 40 minutes covered and 10 to 15 minutes uncovered, or until the lasagna is golden brown and set. Remove the lasagna from the oven and allow to rest for 10 minutes before slicing. Place a portion of the lasagna in the center of the plate. Garnish with grated cheese and fried basil leaves.


Yield: 9 servings

Recipe by Emeril Lagasse

Confetti Potato Casserole


1/3 c Water

2 tb Butter

1 Medium onion

1 1/2 lb Cubed potatoes

1/2 c Chopped bell pepper

2 oz Diced pimiento

1/2 ts Salt

1/4 ts Pepper

1/2 c Shredded Cheddar cheese

3 Slices bacon, cook & crumble

Combine potatoes and water in a 2 quart casserole. Cover and microwave at HIGH power 8 to 10 minutes or until potatoes are tender, stirring after 4 minutes. Drain; add butter, stirring until butter melts. Add onion, bell pepper, pimiento, salt, and pepper. Bake at 375 for 25 minutes; sprinkle with cheese and bacon. Bake an additional 5 minutes or until cheese melts.

From "Progressive Farmer" January 1992; Peggy Huffstetler, Lebanon, TN

Creamy Potato-Carrot Casserole


2 c Potatoes, peeled, diced

3/4 c Carrots, diced

2 sl Bacon

1/3 c Milk

2 Eggs, beaten

1/2 c Parmesan

1/4 c Green onion, sliced

3 T Sour cream OR plain yogurt

1 T Parmesan

In a medium saucepan cook potatoes and carrots, covered, in boiling water about 12 minutes or until carrots are tender. Meanwhile, in a small skillet cook bacon until crisp. Drain, crumble and set aside. In a large mixer bowl mash potatoes and carrots with a potato masher or an electric mixer on low speed. Gradually beat in the milk till mixture is creamy. Stir in eggs, the 1/2 cup of parmesan cheese, green onion, and sour cream or yogurt. Transfer to a 1-quart casserole. Bake, uncovered, in a 350` oven for 20 minutes. Sprinkle with the bacon and 1 tablespoon parmesan cheese. Bake for 15 minutes more or until center is set.

Don's 'Nawlins Baked Potato Casserole


6 large potatoes

1/2 cup butter

1 cup parmesan cheese (fresh grated)

1/4 cup bacon bits



6 stalks green onion tops

1 cup shrimp (raw, medium-size)

1 cup crawfish

cajun seasoning



Boil, bake, or nuke the potatoes

Cut potatoes in half and arrange in a large casserole dish - leave skins on potatoes - press down with a fork Spread butter over potatoes Spread Bacon bits over butter Add Salt & pepper Devein and peel shrimp and crawfish saute shrimp and crawfish in butter with garlic and cajun seasoning - add to casserole Spread grated cheese over top Sprinkle cajun seasoning on top Bake until hot and cheese is melted Top with chopped green onion tops

Yield: 8 servings

By: Don McWhirter

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