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 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 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 55m Yield 8 Number Of Ingredients 7 Steps:
Place potatoes in a saucepan, covered with salted water. Bring to a boil. Reduce heat; cover and simmer until tender. Drain and cool. Peel and grate potatoes; place in a 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 degrees F for 30-35 minutes or until heated through. Refrigerate any leftovers.
Time 1h10m Yield 26-30 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the potatoes, 1/2 cup butter, sour cream, soup, onions, cheese, salt and pepper. Transfer to two greased shallow 3-qt. baking dishes. Combine cornflakes and remaining butter; sprinkle evenly over tops. Bake, uncovered, at 350° for 55-60 minutes or until bubbly.
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.
More about “rich n creamy potato casserole recipes”
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.
