Creamy Smoky Potato Casserole Recipes

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.

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.

Steps:

• Heat oven to 350°. Spray 1 1/2-quart casserole with cooking spray.
• Melt butter in 3-quart saucepan over medium heat. Cook carrots, onion and mushrooms in butter about 5 minutes, stirring occasionally, until mushrooms are tender.
• Stir in flour and salt. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly; remove from heat. Stir in cheese, peas and tortellini. Spoon into casserole. Sprinkle with crackers.
• Bake uncovered about 15 minutes or until edge begins to bubble.

Steps:

• Preheat oven to 350.
• Butter 2.5 quart casserole dish and set aside.
• Bring 6 quarts of water to boil.
• Peel the potatoes, rinse them, then slip them into the boiling water. Cook them until they are easily pierced with a fork (around 15 minutes). Drain, return to pot and immediately mash with hand-masher or beater.
• While potatoes are cooking, melt 1/4 cup butter in a saucepan over medium heat. Once melted, stir in the can of soup. Remove the pan from heat.
• Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar.
• Stir this soup mixture into the mashed potatoes.
• Pour it all into buttered 2.5 quart casserole.
• Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes.
• Bake 45 minutes at 350.
• Sprinkle with reserved chopped green onions before serving.

Steps:

• Vegetables -- Add 1 tablespoon of the butter to a saute pan on medium heat and saute the onions and fennel until soft. About 5 minutes. Remove and set to the side.
• Casserole -- Lightly spray a 9x13" casserole dish with Pam, and then add 2 tablespoons of the melted butter. Add 5 tablespoons of the bread crumbs to the bottom of the casserole dish and press down to make a light crust on the bottom. Just spread out without pressing too much.
• Layer 1: Add 1/3 of the potatoes on the bottom of the casserole dish overlapping them like shingles. Then season with a little salt and pepper. Top with 1/2 of the salmon slices and 1 teaspoon of the chopped dill. Then add 1/2 of the fennel onion mix, and 2 tablespoons of the bread crumbs.
• Layer Two: Once again, the second 1/3 of the potatoes, like a shingle pattern again, salt, pepper and then the rest of the salmon, dill and the remaining onion fennel mix. Again top with 2 tablespoons of the bread crumbs.
• Layer Three: Top with the remaining potatoes, salt and pepper.
• Egg and Cream Base -- In a bowl, mix the eggs with the heavy cream and 2 tablespoons of the melted butter and whisk to combine well. Pour the mixture over the casserole and cover with foil.
• Bake -- Middle rack at 400 degrees for 30 minutes. Remove from the oven and sprinkle on the remaining bread crumbs that you mixed with the remaining 2 tablespoons of melted butter. Arrange the lemon slices over the top and reduce to oven to 375 and bake another 30 minutes until the topping is golden brown. It may take a bit less time depending on your pan and the type of potatoes as well as your oven. Just check. Poke a knife in the potatoes and they should be tender and the top should be golden brown and bubbly. One dish took 45 total and another 60 minutes. So, just check, that is the best way to make sure it is all done. Also the eggs with the cream will make a custard like so the eggs need to be set as well.
• Serving -- LET SET. At least 10 minutes covered with foil. Don't try to remove before then. The eggs need to set up.
• This is amazing with grilled fish for dinner or grilled lamb chops. but also serve this with fresh fruit and maybe some sausage for a breakfast dish. I have even served this with grilled asparagus on the side and some grilled scallops for a lite dinner.

Steps:

• Using at least a 3 1/2 or 4 quart slow cooker, lightly coat the inside of the crock with nonstick cooking spray. Add soup, sour cream, cheese, frozen potatoes, chicken and combine well.
• Cover with lid and cook on the low setting for 5 to 5 hours. If desired, before serving top each serving with crushed croutons. Serve immediately.

Steps:

• CROCK POT:.
• Spray your crock pot with cooking spray.
• Place all ingredients in the sprayed crock pot. Stir well.
• Put on lid and cook on low for about 6 - 7 hours or on high for 3 - 4 hours.
• OVEN:.
• Preheat oven to 350°F Spray a 13 x 9 baking pan with cooking spray.
• Mix all ingredients well.
• Pour into the prepared baking dish.
• Bake at 350°F for 45-55 minutes.