Potato Stuffing Casserole Recipes

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in the bread, potatoes and parsley. Spoon into a greased 1-qt. casserole. , Bake, uncovered, until top is lightly browned, 45 minutes.

Steps:

• Heat oven to 350ºF.
• Add hot water to bouillon in small bowl; stir until dissolved. Melt butter in large skillet on medium heat. Add celery and onions; cook 5 min. or until crisp-tender, stirring frequently. Add poultry seasoning, pepper and dissolved bouillon; mix well. Bring to boil, stirring frequently.
• Stir in potatoes; cook until heated through, stirring frequently. Remove from heat. Stir in bread. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
• Bake 45 min. or until heated through, uncovering after 30 min.

Steps:

• 1. Mix the soup,sour cream,butter,onion, and salt in a bowl. combine well,and set aside.
• 2. mix the potatoes with the shredded cheese. Place mixture on the bottom of crock pot.
• 3. Pour the soup,sour cream mixture over the top of potato cheese mixture. Spread evenly.
• 4. Sprinkle the stuffing mix on top of soup mixture. Drizzle with melted butter. Cook on low for 8-10 hours,or high for 5-6 hours,or until potatoes are tender. Serves 6-8

Steps:

• Saute celery and onion in 2 tablespoons butter.
• Add bread and stir until lightly browned.
• Stir in remaining ingredients, reserving some parsley for garnish, and mix well.
• Spoon into a greased 1 1/2-qt. baking dish.
• Dot with remaining butter.
• Bake at 350 degrees,uncovered, for 30-40 minutes or until lightly browned.
• Sprinkle remaining parsley over all and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
• Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Make scalloped potatoes as directed on box for stove-top directions, reserving butter for topping. Stir in cream cheese, chicken and Buffalo wing sauce. Pour into baking dish.
• In 10-inch skillet, melt butter over medium-low heat. Toast bread crumbs in butter about 5 minutes or until light golden brown. Stir in garlic powder. Sprinkle over chicken and potatoes.
• Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands). Serve with blue cheese and celery sticks.