Time 55m Yield 10 servings. Number Of Ingredients 7 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.
Time 1h35m Yield 8 servings Number Of Ingredients 8 Steps:
Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside. Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings. Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes. Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes. Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.
Time 1h Yield 5 Number Of Ingredients 9 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.
Time 1h5m Yield 12 servings Number Of Ingredients 8 Steps:
Heat oven to 350°F. Microwave potatoes in microwaveable bowl on HIGH 6 min. Melt butter in small skillet on medium heat. Add onions; cook 2 to 3 min. or until softened, stirring frequently. Spoon into large bowl. Add sour cream, soup, cheese and pepper; mix well. Add potatoes; mix lightly. Spoon into shallow casserole sprayed with cooking spray; top with crushed chips. Bake 45 min. or until heated through.
Time 1h50m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix 1 can cream of mushroom soup, mushrooms, 3/4 cup milk, seasoned salt, and black pepper in a bowl; fold in potatoes. Spread half the potato mixture into the prepared baking pan; top with Cheddar cheese. Spoon 1/2 the ground beef over cheese layer. Top ground beef layer with remaining potato mixture; layer with remaining ground beef. Mix remaining 1 can cream of mushroom soup with 1/4 cup milk; pour mixture over ground beef layer. Bake in the preheated oven until casserole is bubbling, about 1 hour 20 minutes. Sprinkle French-fried onions over casserole; return to oven for 5 more minutes.
Time 1h35m Yield 6-8 servings. Number Of Ingredients 5 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.
Time 45m Yield 2 serving(s) Number Of Ingredients 6 Steps:
In a bowl, combine potatoes, sour cream, milk and garlic powder; mix well. Spoon half into a greased 1-qt. baking dish. Layer with half of the onions and cheese. Reapeat layers. Bake, uncovered at 350 for 30-35 minutes or until the cheese is melted. *Prep time is based on using leftover mashed potatoes.
Yield 8 Number Of Ingredients 7 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.
Time 2h Yield 6 serving(s) Number Of Ingredients 5 Steps:
Combine all ingredients in a large bowl and mix well. Place into a greased 9 inch square baking dish. Cover and bake at 350 degrees for 70 t0 75 minutes or until the potatoes are tender. Uncover and bake for 10- 15 minutes longer or until lightly browned.
Time 1h5m Yield 1 serving(s) Number Of Ingredients 7 Steps:
In top of double boiler, combine all ingredients except cheese. Cook over boiling water for 20 minutes. Pour into buttered baking dish. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350. Butter 2.5 quart casserole dish and set aside. Bring 6 quarts of water to boil. Peel the potatoes, rinse them, then slip them into the boiling water. Cook them until they are easily pierced with a fork (around 15 minutes). Drain, return to pot and immediately mash with hand-masher or beater. While potatoes are cooking, melt 1/4 cup butter in a saucepan over medium heat. Once melted, stir in the can of soup. Remove the pan from heat. Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar. Stir this soup mixture into the mashed potatoes. Pour it all into buttered 2.5 quart casserole. Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes. Bake 45 minutes at 350. Sprinkle with reserved chopped green onions before serving.
Time 1h40m Yield 12 servings. Number Of Ingredients 5 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.
Time 1h20m Yield 8 Number Of Ingredients 14 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 20 minutes. Drain. Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish. Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.
Time 1h25m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
Slice potatoes, and mix with bacon bits, and chopped onion in a large bowl. In a small bowl mix the flour, parsley flakes, salt, thyme, and pepper. In a saucepan on low, melt 4 tablespoons of the butter and stir in the flour mixture until smooth. Gradually add in the milk, stir continually, and just bring to a boil, then turn burner off. Place 1/2 of the potatoes in a 13x9 pan or larger oven safe bowl, and sprinkle 1/2 cup of mozerella cheese over the potatoes. Add the remaining potatoes on top, and sprinkle with the remaining 1/2 cup of mozerella cheese. Pour the mixture from the saucepan over the dish of potatoes, and cut the remaining tablespoon of butter into small pieces and place them on top of the potatoes. I usually add a few sprinkles of bacon and parsley on top to make it look pretty. Bake in a 375 degree oven for 60-75 minutes depending on your oven.
