Alfredo Potato Casserole Recipes

Steps:

• In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9-in. baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper., In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture., Cover and bake at 400° for 45 minutes. Reduce heat to 350°. Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.

Steps:

• Preheat oven to 400°F.
• In a medium bowl, whisk the Alfredo sauce and milk until blended.
• Add ham, Swiss cheese and peas to another bowl and mix well.
• Grease a 9 x 13 inch baking dish and spread 3/4 cup of the Alfredo mixture over the bottom of the dish.
• Top with 1/2 of the potatoes, 1/2 of the ham mixture, 3/4 cup Alfredo and sprinkle with 3 tbsp Parmesan.
• Layer remaining potatoes, ham mixture, Alfredo sauce and Parmesan.
• Cover and bake 45 minutes.
• Reduce heat to 350°F, remove cover and bake 15 minutes or until brown and bubbly and potatoes are tender.

Steps:

• 1. Preheat oven to 350 degrees!
• 2. Cook onion and meat in a lightly sprayed skillet until meat is no longer pink.
• 3. Lightly spray a 10 inch casserole dish. Place hamburger meat in dish. Grind some garlic & sea salt over meat.
• 4. Spread the corn n top of meat.
• 5. Spread the green beans on top of corn.
• 6. Add the potatos on top of the green beans.
• 7. Pour the alfredo sauce over the top.
• 8. Cover with foil and bake for thirty minutes, then remove cover and sprinkle the cheese over the top. Bake uncover or 5 minutes or until cheese is melted!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 2-quart baking dish.
• Cut off the top of the garlic head to expose the tops of the cloves. Place garlic on a sheet of foil and drizzle with olive oil. Seal the foil around the garlic. Roast until soft, about 25 minutes. Cool. Reduce oven temperature to 375 degrees F (190 degrees C).
• Place potatoes in large pot and cover with water. Set over high heat and bring to a boil. Simmer until the potatoes are fork tender, about 15 minutes. Drain; return to pot.
• Pour the Classico® Fresh Alfredo sauce, milk, and 4 tablespoons of the melted butter into the pot. Using a hand mixer, mix the potatoes until they no longer have lumps.
• Squeeze the soft roasted garlic into the potatoes; add salt and pepper to taste. Mix well.
• Mix the beaten eggs into the potatoes. Reserve a tablespoon of the parsley and chives for topping, and stir the rest into the potatoes. Spread the potato mixture into the prepared baking dish.
• Mix the panko with the remaining tablespoon melted butter; sprinkle evenly on top of the potatoes.
• Bake until the potatoes are golden brown, about 25 minutes. Garnish with the remaining parsley and chives.

Steps:

• Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook and stir 1 minute. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in Alfredo sauce and seasonings; heat through., Drain potatoes; transfer to a greased 13x9-in. baking dish. Layer with ham, cheese and sauce. In a small bowl, combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, 18-22 minutes or until topping is golden brown and cheese is melted. Let stand 5 minutes before serving. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, layering ham, cheese and sauce in baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Prepare crumb topping; sprinkle over top. Bake as directed.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
• At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Drain cooked chicken and cut into bite-size pieces.
• Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
• Bake in the preheated oven until melted and bubbly, about 25 minutes.

Steps:

• Heat oven to 350 degrees; coat shallow 2-quart baking dish with nonstick cooking spray.
• Thinly slice potatoes.
• Reserve 1/4 cup cheese.
• Mix potatoes with remaining ingredients in large bowl.
• Spoon into prepared baking dish.
• Cover with foil; bake 1 hour.
• Remove foil from baking dish; sprinkle with reserved cheese.
• Bake 20-30 minutes more until potatoes are tender and mixture is bubbly.
• Let stand 15 minutes.

Steps:

• Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. Layer half each of potatoes, onions and garlic in sprayed slow cooker. In medium bowl, combine Alfredo sauce, half-and-half, salt and pepper; mix well. Spoon half of mixture over top. Layer with remaining potatoes, onions, garlic and sauce mixture. Do not stir.
• Cover; cook on high setting for 3 to 4 hours.
• About 30 minutes before serving, sprinkle peas over potato mixture. Cover; cook on high setting an additional 20 to 30 minutes. Stir gently to mix peas with potatoes before serving.