Cheesy Potatoes N Peppers Recipes

Steps:

• Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
• In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
• In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

Steps:

• In a large skillet, saute onions in butter until tender.
• Whisk in flour, salt and pepper until blended.
• Gradually add milk.
• Bring to a boil over medium heat.
• Cook and stir for 2 minutes or until sauce is thickened.
• Remove from the heat.
• Stir in cheese until smooth.
• Place half of the potatoes in two greased 11"x7"x2" baking dishes.
• Pour half of sauce over potatoes.
• Top with half to two-thirds of peppers and remaining potatoes.
• Pour remaining sauce over potatoes.
• Sprinkle with remaining peppers.
• Cover; bake at 350 degrees for 1-1/4 hours.
• Uncover and bake 10-15 minutes longer or until potatoes are tender and sauce is thickened.

Steps:

• Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

Steps:

• 1. You will need a large skillet, with lid, I used a 16 inch size. Add butter and olive or canola oil to skillet, & leave on stove till ready to heat & start cooking.
• 2. Chop all 3 onions & bell peppers, then cut mini sweet peppers into rings, and add to a large colander.
• 3. Peel & cube potatoes and add to same colander.
• 4. Heat oil and butter over low heat, wash all of the veggies througly, drain and add to skillet.
• 5. Add the chopped or minced garlic, salt & pepper, and chopped chive. Stir to make sure they are not sticking and heat is medium low. Cover with lid and continue to cook.
• 6. While potatoes are cooking, grate the Cheese if not already grated.
• 7. Check potatoes to make sure they are not sticking and all the liquid has not evaporated. If it has,add 1/4 to 1/3 cup of water, just enough to create steam and prevent potatoes from sticking. Cover with lid and continue to cook till potatoes are tender for a total time of about 20 to 25 minutes.
• 8. Add the shredded white cheddar cheese, and carefully stir to mix cheese into potatoes, cover with lid about 2-3 minutes.
• 9. Remove lid then top potatoes with the mild cheddar cheese.
• 10. Sprinkle bacon on top of cheese. Cover again for about 5 minutes till cheese melts.Serve and enjoy.
• 11. Turn off heat when cheese has melted. Serve and enjoy.

Steps:

• Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes.
• Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.

Steps:

• Mix everything but the hashbrowns in a large bowl.
• Add the hashbrowns.
• Bake at 350 for at least 1 hour (until slightly brown and bubbly).
• Enjoy!