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Hash Brown Casserole #1 * Hash Brown Casserole #2

Cracker Barrell Hash Brown Casserole

Another Yummy Potato and Cheese Casserole

Potato, Onion, and Rosemary Casserole

Cheese and Potato Crockpot Casserole

Mashed Potato Casserole (Perunasoselaatikko)

Caramel Sweet Potato Casserole * Aunt polly's Sweet Potato Casserole

Cheese Potato Casserole * Cheese-Scalloped Potatoes & Carrots

Creamy Hash Brown Bake

Creamy Potato-Carrot Casserole * Glazed Sweet Potato Casserole

Grampa's Mashed Potato Casserole * Mom's Potato Casserole

New Potato Casserole * Potato & Egg Casserole


Hash Brown Casserole #1

 

2 lbs frozen hash brown potatoes, thawed (Ore Ida Southern Style)

12 oz. Sharp cheddar cheese, shredded

16 oz. sour cream

1 can cream of mushroom soup

1 stick margarine, melted

1/2 small onion, diced (optional)

 

Mix all together in a large bowl, then pour into a 13" x 9" greased pan (or 15" x 10" for crispier potatoes) Bake at 375 degrees (350 degrees for glass pan) Bake 1 to 1 1/4 hours - or until golden brown.


Hash Brown Casserole #2

 

2 cans (10 3/4oz) cream of potato soup

8 oz sour cream

1/2 teaspoon garlic salt

1 pkg. frozen hash browns; (2 pounds)

2 cups shredded cheese

1/2 cup grated parmesan cheese

 

Combine soup, sour cream, and garlic salt. Add potatoes and cheese. Mix well. Pour into greased 13x9 baking dish. Top with parmesan cheese. Bake, uncovered, at 350 degrees for 1 hour or until potatoes are tender.


Cracker Barrell Hash Brown Casserole

2 lbs frozen hashbrowns, the cubed kind

1 can cream of mushroom soup

1 onion chopped (more to tase)

1/2 stick butter softened or melted

dash salt (maybe as much as 1/2 a teaspoon, depends on if the butter is

salted, or how salty the soup is etc.)

8 oz softened cream cheese

8 oz sour cream

8 oz cheddar cheese (plus some for garnishing)

 

Combine all the soft ingredients (everything but the potatos), using a mixer or whatever. Then, mix the potatos in by hand. put in a two quart caserole dish. Garnish with scallions and cheddar cheese, or crumbled potato chips or anything else creative. Bake in the oven at 350 degrees for an hour.

Serves 12


Another Yummy Potato and Cheese Casserole

 

Use frozen french fries and prepare in the style of macaroni and cheese.

Place about 1 pound of frozen french fries in a 1-1/2 quart casserole. Bake at 350F for about 15 minutes while you prepare the cheese sauce (the french fries in this recipe will not be browned or crispy).

Cheese sauce:

In a saucepan prepare a roux. Melt 3 tablespoons butter. Blend in 2 tablespoons white flour and a dash of black pepper. Cook briefly over medium heat until the roux bubbles. Whisk in 2 cups of milk; cook and stir until thick and bubbly. Turn off heat and stir in 8 ounces (2 cups) of grated cheddar cheese; stir until melted.

Pour enough of the cheese sauce over the french fries to cover them. You may have some cheese sauce left over. You can refrigerate it for a few days or freeze it.

Bake at 350F for about 35 minutes.


Potato, Onion, and Rosemary Casserole

 

1/4 c butter

2 lg onions -- thinly sliced

2 tbsps fresh rosemary -- snipped

1/2 tbsp salt

1/4 tbsp freshly ground pepper

4 med baking potatoes -- thinly sliced

1 c half and half

Preheat oven to 350°. Heat butter in 10-inch skillet until melted. Stir in onions, rosemary, salt and pepper. Cook over low heat, stirring frequently, until onion is very soft and begins to brown, about 20 minutes. Arrange half of the potato slices in greased 10 x1 1/2" pie plate. Top with half the onion mixture. Repeat layers. Pour half and half over top. Cover with foil. Bake for 1 hour. Uncover and cook until top is golden brown, about 20 minutes longer. Cut into wedges to serve.


Cheese and Potato Crockpot Casserole

 

2 pounds frozen hash brown potatoes -- partially thawed

2 cans 10oz cheddar cheese soup

1 can 13oz evaporated milk

1 can Durkee French Fried Onion Rings

salt and pepper -- to taste

 

Mix soup and milk together in blender. Combine potatoes, soup, milk and 1/2 onion rings. Pour into well greased crock pot. Add salt and pepper to taste. Cover and cook on hi for 3 hours or low 8-9 hours. Sprinkle remaining onion rings, crushed, over top during last 1/2 hour of cooking. Recipe may be cut in half if desired.


Mashed Potato Casserole (Perunasoselaatikko)

 

1 l potatoes

water

salt

3 Tbsp butter

3 dl milk

2 tsp sugar

1 - 2 eggs

pinch of grated nutmeg

bread crumbs

 

Peel potatoes. Boil them in salted water until soft. Mash them. Add milk and butter. Beat soft. Add eggs one at the time, beating. Add sugar and nutmeg. Pour into buttered casserole pot. (Sprinkle bread crumbs and little butter cubes on top.) Bake in 200 C oven for 30 - 40 minutes.


Caramel Sweet Potato Casserole

 

1 Lg Egg White

1/2 C Evaporated Skim Milk

3 C Sweet Potatoes, Mashed -- cooked-- (about 4 med)

1/2 C Dates -- pitted, chopped

2 Tbsp Maple Syrup

 

In med. mixing bowl, whip together egg white and evaporated skim milk. Add yams; stir till smooth. Add dates to mixture and mix well. Spoon mixture into a 1 1/2 qt caserole.

For topping, pour maple syrup over top of mixture in casserole. Bake in a 350 deg. F. oven for 25 to 30 min. or until hot.

Recipe By : Linda Verillo from Better Homes and Gardens Dec. 1993


Aunt polly's Sweet Potato Casserole

 

2 lb Sweet potatoes, boiled,

-peeled, and mashed

2 Eggs, beaten

2 oz Margarine, melted

1/2 c Brown sugar

1 c Buttermilk

1/4 ts Baking soda

1/2 ts Nutmeg and cinnamon

 

Combine all ingredients and mix well. Will be very soupy. Bake at 350F for 1 hour. Yields about 10 servings.


Cheese Potato Casserole

 

7 md potatoes, about 2 lbs.

1/4 c butter or margarine

1 sm onion, chopped

1 ts salt

1/4 ts pepper

1 8 oz carton sour cream

1 cn cream of chicken soup

8 oz shredded cheddar cheese

3 tb butter or margarine, melted

1 1/2 c herb-seasoned stuffing mix

Cook potatoes in boiling water to cover 30 minutes or until tender. Drain. Let cool to touch. Peel and cut into 1/4" strips. Set aside. Combine 1/4 cup margarine or butter and next 5 ingredients in large bowl. Gently stir in potatoes and cheese. Spoon into a lightly greased baking dish, 13x9x2. Combine 3 tbsp butter or margarine and stuffing mix. Sprinkle over potato mixture. Bake uncovered at 350F for 25 minutes or until thoroughly heated.

Source: Mrs. John H. Treadwell, Watertown, NY From the Watertown Daily Times, May 13, 1995


Cheese-Scalloped Potatoes & Carrots

 

2 cups water

2 teaspoons salt -- optional

2 pounds potatoes (5 cups, pared and thinly sliced)

1 1/2 cups sliced onion

5 medium carrots (2 cups, pared) -- diagonally sliced

 

CHEESE SAUCE:

3 Tablespoons butter

2 Tablespoons flour

1 teaspoon salt

1/8 teaspoon pepper

Dash cayenne

1 1/2 cups milk

1 1/2 cups grated sharp cheddar cheese

 

In large saucepan, bring water and salt to a boil. Add potatoes, onion and carrots; cook, covered, for about 5 minutes or until partially tender. Drain. Make cheese sauce by melting butter in small saucepan. Stir in flour, salt, pepper and cayenne, stirring constantly, about 1 minute. Remove from heat; stir in milk and blend well. Brin mixture to boil over medium heat, stirring until thick and smooth. Add 1 cup cheese; stir until melted. Layer half of vegetables in greased 2 1/2 quart casserole; top with half of cheese sauce. Top with remaining cheese. Bake, covered with foil, at 375 for 30 minutes. Foil may be removed for last 10 minutes to brown top.

Yield 6 servings.

Recipe By : Taste of Home


Creamy Hash Brown Bake

 

1 c Condensed cream of celery soup

1/2 c Milk

4 c Hash brown potatoes, frozen loose pack

1 pk Cream cheese, 3 oz.

1 c Small whole onions, drained

And cut into pieces, 8 oz.

1/2 c Sharp American cheese, shred

 

In a saucepan, combine soup, milk and cream cheese. Cook and stir over medium, heat until smooth. Combine potatoes and onions; stir in soup mixture. Pour into 10x6x 1 1/2 inch baking dish. Cover with foil and bake at 350 degree for 1 1/4 hours or until the potatoes are tender. Remove foil; top with shredded cheese. Return to oven to melt the cheese.

By Randy Rigg


Glazed Sweet Potato Casserole

 

3 cn Sweet Potatoes (See Note)

1/4 c Brown Sugar, Firmly Packed

1/4 c Honey

1 tb Cornstarch

1/2 ts Ground Cinnamon

1/4 ts Ground Nutmeg

2 ts Orange Rind, Grated

2 tb Butter or Margarine

1/2 c Pineapple Juice

1/4 c Walnuts, Chopped

Note: If using canned sweet potatoes, obtain 3 16-ounce cans of cut potatoes in light syrup. Drain before using. If using fresh potatoes, use 6 medium sweet potatoes (about 3/1/2 lbs.). Cook in boiling water to cover 20 to 25 minutes or until tender. Lot cool to touch. Peel and cut into 1/2-inch slices. Arrange sweet potatoes in a lightly greased 11x7x1-1/2" baking dish and set aside.

Combine brown sugar, honey, and next 6 ingredients in a saucepan. Cookover medium heat, stirring constantly, until mixture begins to boil; boil1 minute, stirring constantly. Pour over sweet potatoes. Sprinkle withwalnuts, cover and refrigerate 8 hours. Remove from regrigerator and let stand at room temperature 30 minutes.Uncover and bake at 350 degrees for 30 minutes or until thoroughly heated.

Southern Living: Home for the Holidays 1993


Grampa's Mashed Potato Casserole

 

1 pk Cream cheese (3 oz)

1 t Garlic salt

1/4 t Pepper

1/2 c Sour cream

3 lb Potatoes -- bakers

2 T Butter or margarine

1 x Paprika

1 x Parsley

In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream; set aside. Prepare and boil quartered potatoes; drain. Using an electric mixer or a potato masher, beat hot potatoes until they're in fine lumps.Add sour cream mixture and continue beating until smooth. Spoon potatoes into a well buttered 2-quart casserole; dot with butter and sprinkle with paprika. If made ahead, cover and refrigerate until the next day. Bake, covered, in a 400 deg F oven for 25 minutes (50 minutes if refrigerated); uncover and bake for 10 minutes more or until top is golden brown. Garnish with parsley sprigs, if desired. Makes 6 servings.


Mom's Potato Casserole

 

2 pounds hashed brown potatoes -- frozen

3/4 cup margarine, imitation -- melted, divided

1 teaspoon salt

1/2 teaspoon pepper

1 can cream

1 cup fat-free sour cream

1 cup cheddar cheese -- grated

2 cups corn flakes

paprika

 

Mix potatoes, 1/2 c margarine, salt, pepper, onions soup, sour cream and cheese together. Spread into greased 9x13" pan. Mix 1/4 c margarine with corn flakes, sprinkle over potatoes. Sprinkle with paprika. Bake 350 for 1 hour


New Potato Casserole

 

10 Large red-skinned new potatoes

1 Medium onion

1/4 Lb. butter (1 stick)

1 Tsp. salt

1/2 Tsp. pepper

3 Tbsp. fresh parsley -- chopped fine

1 Tbsp. dill or chives (dried may be used in smaller amounts)

1 Pt. sour cream

 

Preheat oven to 350 degrees. Slice potatoes approximately 1/4 inch thick. Select a casserole that is wider than it is high, so that most of the slices can be layered across the bottom. Butter the bottom of the casserole and place the slices in the pan. Slice the onion thinly and scatter under and over the potatoes. Add salt and pepper; dot generously with chunks of butter. Seal the pan tightly with aluminum foil and bake for 1 to 1 1/2 hours, or until the potatoes are tender and slightly browned. Remove foil to serve and top with a good sized dollop of sour cream, sprinkled with a pinch of herbs. Pass separately a bowl of sour cream with herbs.

Serves 8.


Potato & Egg Casserole

 

4 Potatoes,medium-size 3 tb Bacon fat

1 ts Salt 1/2 c American cheese,grated

1/4 ts Pepper 4 Eggs

1/4 ts Nutmeg 3/4 c Milk,evaporated,undiluted

 

1. Peel potatoes; slice thinly.

2. Sprinkle potatoes with salt, pepper and nutmeg.

3. Heat bacon fat in a skillet; add potatoes and cook until browned and tender, stirring frequently.

4. Spread potatoes evenly in a greased 1-quart casserole; sprinkle with cheese.

5. Break eggs carefully over cheese; cover with cream.

6. Bake in preheated 350'F. oven 15 to 20 minutes, or until eggs are set.

7. Serve at once.

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