CONFETTI POTATOES
A cheesy sauce laced with zucchini, celery and mushrooms along with a sprinkle of red bell pepper top hot baked potatoes for a colorful side dish.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook and stir zucchini and celery in butter in large skillet on medium heat 2 min. or until crisp-tender. Add mushrooms; cook an additional min. Reduce heat to low.
- Add VELVEETA; cook until VELVEETA is completely melted, stirring occasionally.
- Spoon over hot potatoes; sprinkle with red pepper.
Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 490 mg, Carbohydrate 48 g, Fiber 5 g, Sugar 6 g, Protein 11 g
CONFETTI POTATO CASSEROLE
Steps:
- 1. Combine potatoes and water in a 2 quart casserole.
- 2. Cover and microwave at high power 8 to 10 minutes or until potatoes are tender, stirring after 4 minutes.
- 3. Drain; add butter, stirring until butter melts.
- 4. Add onion, bell pepper, pimiento, salt and pepper.
- 5. Bake at 375 for 25 minutes; sprinkle with cheese and bacon.
- 6. Bake an additional 5 minutes or until cheese melts.
CHEESY POTATO CASSEROLE
Try out a classic, easy Cheesy Potato Casserole recipe! This Cheesy Potato Casserole recipe is a perfect side for any meal. Serve with meat or veggies!
Provided by My Food and Family
Categories Home
Time 1h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix sour cream, soup and pepper in large bowl until blended. Add potatoes, cheese and onions; mix well.
- Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Combine remaining ingredients; sprinkle over potato mixture.
- Bake 45 to 50 min. or until hot and bubbly.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 340 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 3 g, Protein 6 g
CONFETTI POTATOES
I found this recipe on Cafemom.com. Supposed to be great for toddlers....You don't have to use organic, I definitly don't.
Provided by AshleyP
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Combine oil and spice in large (I mean LARGE) mixing bowl.
- 2. Add all ingredients into the bowl, stirring to coat all veggies with oil and spices.
- 3. You now have a choice in cooking methods:.
- a. You can dump all into a large skillet and fry on stove top until crispy and cooked through, or.
- b. You can pour the mixture into a baking pan (or I like to use my big cast iron skillet) and bake at 350 degrees for about 30-45 minutes, stirring once after 10 minutes, then leaving alone so a crunchy top will form.
- Tip: shivasgirl's kids think this is Indian food, so she usually serves with pooris (a deep fried bread), but they have devoured this dish all by itself.
- Tip: You can add any veggies you want, but stick with the carrots, peas and potatoes as a base -- these even taste great if that is all you use!
CONFETTI SCALLOPED POTATOES
Everyone loves cheesy hashbrown casserole, right? The cheese crackers inside and on top push this one over the edge!
Provided by Battle in Seattle
Categories Potato
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Grease an 11x7" or 9x13" pan and set aside.
- In a medium skillet, melt butter over medium heat. Saute onion until tender, about five minutes.
- In a large bowl, combine soup and milk. Add potatoes, onions, cheese, peppers, pimentos, salt and pepper, and 1/2 cup of the cracker crumbs.
- Pour potato mix into bowl, then top with remaining cracker crumbs. Bake for 35-40 minutes or until bubbling.
Nutrition Facts : Calories 253.6, Fat 18.1, SaturatedFat 10.1, Cholesterol 41.5, Sodium 607.7, Carbohydrate 17.4, Fiber 1.1, Sugar 1.1, Protein 6.3
CONFETTI SCALLOPED POTATOES
Because this uses frozen hashbrowns it cuts down on preparation time. I certainly have my times when I have a minimal amount of time and energy for cooking, as much as I enjoy it.
Provided by Trisha W
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small skillet, melt butter over medium heat.
- Saute onion until tender.
- Stir in potatoes, soup and milk.
- Add cheese, green pepper, pimiento, pepper and half of crumbs.
- Pour into a greased shallow casserole dish and top with remaining crumbs.
- Bake at 375* for 35-40 minutes.
Nutrition Facts : Calories 536.4, Fat 35.7, SaturatedFat 19.1, Cholesterol 68.2, Sodium 612.8, Carbohydrate 44.9, Fiber 2.4, Sugar 3, Protein 11.9
COMFORTING POTATO CASSEROLE
After enjoying this creamy, snazzed-up potato casserole at a wedding dinner, my daughters and I asked the caterer to share the recipe. Because it can be made ahead, it's a great recipe for busy cooks. -Darlis Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the soup, sour cream, cheese and onions; add in potatoes; toss to coat., Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until potatoes are tender.
Nutrition Facts : Calories 211 calories, Fat 11g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 309mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
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