Yield 8 serving(s) Number Of Ingredients 9 Steps:
Boil potatoes just until tender. Drain well. Cool. Peel and cut into 1/4-inch slices. In greased, shallow two quart casserole, arrange half of the potato slices. Top with half of the bacon and onion. Stir milk into sour cream; spread half the mixture over onion, then half the cheese. Season with salt and pepper. Repeat layers. Sprinkle with croutons and drizzle butter over all. Bake in 350 degrees oven for 30 minutes or until hot throughout.
Time 1h40m Yield 8 Number Of Ingredients 8 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.
More about “fresno potato casserole recipes”
Time 45m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Spray a 13 x 9 x 2 inch baking dish with nonstick pan coating or grease lightly with solid shortening. Cut baked potatoes into 1 inch cubes. Place half in a prepared baking dish; sprinkle half of the salt, pepper and bacon. Top with half of the sour cream & cheese. Repeat layers. Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted (It usually takes 30 minutes for me. Also, you can cover with foil if the cheese starts to brown too quickly). Sprinkle with chopped green onions to garnish.
