Bettys Heavenly Potatoes Recipes

Steps:

• Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
• In 10-inch skillet, cook sausage over medium-high heat 3 minutes, stirring to crumble. Add onions and peppers. Cook 5 minutes longer or until sausage is no longer pink and vegetables are tender. Place mixture in large bowl. Add hash browns, 11/2 cups of the cheese, the sour cream and soup; stir to coat. Spoon mixture into casserole. Top with remaining 1/2 cup cheese.
• Bake uncovered 50 minutes or until potatoes are tender and top is golden brown.

Steps:

• Heat oven to 350°F if using julienne potatoes or 400° if using au gratin potatoes. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix Potatoes, Sauce Mix (from both potato mixes) and boiling water. Stir in sour cream, milk, margarine, bell pepper and 1/4 cup of the onions. Pour into baking dish.
• Bake uncovered 35 minutes. Sprinkle with remaining onions and the cheese. Bake 5 to 10 minutes longer or until bubbly around edges and potatoes are tender. Let stand 5 minutes before serving.

Steps:

• Beat together all ingredients, except butter, parsley and paprika and spoon into a greased 9x9x2" casserole dish, dot top with butter; sprinkle parsley and paprika over top.
• Refrigerate for at least 1 hour or overnight. Bake in a 400' oven for 35 minutes or until warm throughout.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13x9 baking dish.
• Place potatoes in pot of water and bring to boil.
• Boil until slightly tender about 12 minutes.
• Drain and transfer to large bowl.
• Mix sour cream butter soup cheddar cheese green onions ham salt and pepper with potatoes.
• Spread mixture in prepared dish.
• Sprinkle bread crumbs over and drizzle with melted butter.
• Bake for 30 minutes.

Steps:

• In the soup pot you are going to use, add the extra virgin olive oil, butter and diced onion and sauté on medium low heat for 15 minutes (until onion is translucent and start to caramelize). After onion is caramelized, take out of pot and set aside.
• In the same soup pot, add cut up bacon and cook until crisp on medium-high heat. Take out of pot and set aside.
• In the same soup pot (yes, again), add chicken broth, water and potatoes. Boil potatoes until almost soft - about 15 minutes.
• Take some of the broth/water in a bowl and add flour to make a roux.
• Add half and half, onion and half of bacon, heat soup to boiling, stirring occasionally.
• Slowly add roux to desired thickness and cook until potatoes are tender.
• Top with left over bacon, cheese and sour cream, if desired.
• Enjoy!

Steps:

• Preheat oven to 350°F
• Melt butter or margarine and set aside.
• In a large mixing bowl combine frozen hash browns, onion, soup, milk, sour cream, cheese, salt and pepper. Pour in 1/2 cup of the melted butter to potato mix, set reserve aside.
• Mix well and transfer to a casserole dish.
• In a separate mixing bowl pour in cornflakes, drizzle remaining butter over cornflakes and continue to mix well until most pieces are lightly coated (cereal will be shiny but not soggy).
• Cover all potatoes with cereal. Cover and bake for about 45 minutes.
• Uncover and continue baking for about 30 minutes. Serve & enjoy!
• (If you are making this ahead of time, cover cooked potatoes and keep warm, uncover and put back in the oven at 400 degrees for about 10 minutes before serving, this will make the topping crispy).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place potatoes in a large pot of water, and bring to a boil. Boil until slightly tender, about 12 minutes. Drain, and transfer to a large bowl.
• Mix sour cream, butter, cream of chicken soup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes. Spread mixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter.
• Bake 30 minutes in the preheated oven.

Steps:

• Pre-heat oven to 350F. In a 9x12 inch baking glass pour in potatoes. Over the potatoes pour in melted butter, green onion, and cheddar cheese.
• In a bowl mix sour cream and cream of chicken soup. Then spread over potatoes.
• In another bowl crunch up corn flakes. Add in melted butter. Then spread that over the whole dish.
• Bake @ 350F for 20-30 minutes or until crisp golden brown.