GREEK POTATO CASSEROLE
The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. -Cheryl Woodson, Liberty, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish. , Combine topping ingredients; sprinkle over casserole., Bake, uncovered, at 350° until golden brown, 40-45 minutes.
Nutrition Facts : Fat 13 g fat (9 g saturated fat), Cholesterol 29 mg cholesterol, Sodium 752 mg sodium, Carbohydrate 24 g carbohydrate, Fiber 4 g fiber, Protein 9 g protein.
KRISTA'S POTATO CASSEROLE
Categories Potato Side Bake Vegetarian Kid-Friendly
Number Of Ingredients 8
Steps:
- Boil potatoes in skins. Cool and shread potatoes in Cuisenart. In lg bowl, combine sour cream, cheese and onions. In sm bowl stir flour and cream mixture. Mix thoroughly. Add potatoes and salt and pepper. Mix well. Bake 45 minutes @ 300'. Can be made a few days ahead and refrigerated, then bake before serving.
HAM AND SCALLOPED POTATOES
This is what we call quick and easy comfort. This deliciously creamy ham and scalloped potato casserole recipe goes with almost every dinner and only requires 20 minutes of prep, followed by a slow bake in the oven-making this hearty side dish your perfect go-to recipe for potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h5m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
- In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
- Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
Nutrition Facts : Calories 300, Carbohydrate 33 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 6 g, TransFat 1/2 g
KRISTA'S GO-TO POTATO CASSEROLE
When she was a young girl, this recipe was donated to Krista by a family friend for a school project she was working on. It was so simple and so delicious that that she's continued to make it again and again throughout her life. As an adult, it has become her favorite recipe to share with others when there is a church meal-train, special gathering, or any time "comfort food" is called for. The rich, classic flavor is universally loved, and her recipe is always in high demand. What's more, this recipe freezes well, allowing her to make double batches for her family, or ahead of time, so that she can share it at a moment's notice. The perfect hospitality meal! - Contributed by Krista Herling
Provided by Gwendy D.
Categories < 4 Hours
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the above ingredients BEFORE you add it to the hash browns because if they're frozen and you just add stuff one at a time it will make big frozen chunks that's hard to mix!
- Pour into 9x13 pan. Crush on top - your favorite plain cereal. I.
- use corn chex. You can also use corn flakes or even plain crackers.
- Sprinkle 1/4 c melted butter on top (optional).
- Bake at 350 for 60 to 75 minutes, or until heated and bubbly. Enjoy!
- To freeze, simply leave the Chex/crackers off until ready to bake. Make sure the casserole is thawed completely before cooking.
Nutrition Facts : Calories 593.2, Fat 39.1, SaturatedFat 20, Cholesterol 85.3, Sodium 1132.6, Carbohydrate 42.3, Fiber 2.5, Sugar 3.9, Protein 21.4
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