Time 1h45m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Boil whole potatoes for 15 minutes. Cool; peel and grate into large bowl. (I grate the onion while the potatoes boil). Add remaining ingredients to potato/onion mixture; mix well. Place in greased 9x13 baking dish, or equivalent, and cover. Refrigerate overnight. Bake uncovered at 350 degrees for 45-60 minutes, until brown& bubbly. (Baking time depends on size of your baking dish; I sometimes put this in a deeper dish).
Time 1h10m Yield 8 serving(s) Number Of Ingredients 6 Steps:
In a large bowl, mix all ingredients together. Bake in a 9"x13" glass dish for one hour at 350 degrees F. Put crushed potato chips on top, bake an additional five minutes. Serve and enjoy.
Time 45m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray. Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.) While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside. Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth. Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.
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 1h Yield 8 servings Number Of Ingredients 5 Steps:
Heat oven to 350°F. Mix all ingredients. Spoon into 2-qt. casserole dish sprayed with cooking spray. Bake 50 min. or until heated through and top is golden brown.
Time 1h5m Yield 12 servings Number Of Ingredients 8 Steps:
Place potatoes on a baking sheet and poke holes in two sides with a fork. Coat potatoes with olive oil, and sprinkle with salt and pepper. Bake for at 425°F (220°C) for 45 minutes. Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces. Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish. Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese. Repeat for a second layer. Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up. Sprinkle with chives. Enjoy!
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 1h30m Yield 6 servings. Number Of Ingredients 9 Steps:
Place the potatoes in a large saucepan and cover with water. Cover and bring to a boil. Reduce heat; cook for 10-15 minutes or until tender. Drain. Peel potatoes and cut into cubes. , In a blender or food processor, combine the cottage cheese, sour cream, milk, sugar, salt and garlic powder; cover and process until smooth. Transfer to a large bowl; stir in the potatoes and onion. , Pour into a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Sprinkle with cheese. Bake 15 minutes longer or until the cheese is melted.
Time 55m Yield 12 Number Of Ingredients 5 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 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl. Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese. Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.
Time 1h Yield 12 servings, 1/2 cup each Number Of Ingredients 8 Steps:
Heat oven to 350°F. Mix soup, sour cream and seasonings in large bowl. Stir in potatoes and cheese. Spoon into 13x9-inch baking dish. Mix cracker crumbs and butter; sprinkle over potato mixture. Bake 50 min. or until heated through.
Time 6h5m Yield 24 Number Of Ingredients 7 Steps:
In 3 1/2- to 4-quart slow cooker, stir dried potatoes and butter until mixed. Add potato topper, soup, cheese and water; stir to mix. Cover; cook on Low heat setting 5 to 6 hours. Sprinkle french fried onions over potatoes before serving.
Time 1h Yield 6 Number Of Ingredients 17 Steps:
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir sauce mix pouches (from potato mix boxes), boiling water, milk, cream cheese, sour cream, Dijon mustard, salt, pepper, garlic powder and onion powder with whisk. Stir in potatoes (from potato mix boxes), chicken and onions; pour into baking dish. Bake 30 minutes. Stir mixture. Bake 15 to 20 minutes or until thermometer inserted in center of casserole reads at least 165°F and potatoes are tender and lightly browned. Top with chives. In small bowl, mix Chive Sour Cream ingredients; serve with casserole.
