50 degrees F.
Prepare Au Gratin Homestyle Casserole following \"stove top
br>Meanwhile, for the potatoes au gratin, lightly grease a medium baking
Cook sausage and onion in oil until brown (about 5 minutes). Stir in potatoes, cheese sauce (from au gratin package), water and pepper.
Heat to boiling; reduce heat.
Cover and simmer 10 minutes, stirring occasionally.
Stir in carrot strips and simmer until done, about 10 minutes.
Stir in broccoli and cheese; heat on low 5 to 10 minutes.
Brown kielbasa and onions in large skillet; drain if necessary.
Add au gratin potatoes, pepper, water, milk and margarine. Bring to a boil; reduce heat, simmer 10 minutes.
Stir in vegies. Simmer an addition 10-12 minutes until potatoes are done.
Preheat oven to 350 degrees.
Combine potatoes au gratin and ham in medium bowl; place in 1 1/2-quart baking dish.
Bake for 15 minutes.
Top with onions; bake an additional 2 minutes.
Prepare a box of Idahoan Au Gratin potatoes following package directions for
Prepare Idahoan Au Gratin Homestyle Casserole according to stovetop or oven directions.
Add salsa, corn, cheese and chicken in the last 5 minutes of cook time.
Finish cooking until all ingredients are heated through and sauce is thickened.
Top with crushed tortilla chips.
Brown sausage and onion in cooking oil for about 10 minutes. Add box of au gratin potatoes and cheese packet, along with hot water.
Cook about 15 minutes.
Add vegetables and cheese; cook until vegetables are tender.
Prepare potato au gratin mix in large casserole dish according to box directions.
Slice kielbasa link; add to casserole.
Chop frozen broccoli; add to casserole.
Stir.
Bake according to box directions, approximately 20 minutes.
Makes family size casserole dinner!
Preheat oven to 400\u00b0.
In a 1 1/2-quart casserole, prepare au gratin potatoes according to package directions, eliminating butter or margarine.
Stir in deviled ham.
Bake according to package directions.
Makes 6 servings.
Lightly coat a 3 1/2 quart or 4 quart slow cooker with cooking spray.
Place au gratin potato mixes with contents of seasoning packets, the ham, and roasted red pepper in the prepared cooker.
In a large bowl stir the water into soup.
Pour soup mixture over potato mixture in cooker.
Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours.
Cook sausage and onion in skillet until onion is tender, stirring frequently.
Add potatoes, sausage mix, 2 1/2 cups water and pepper.
Simmer for 10 minutes, stirring occasionally.
Add carrots, mixing gently.
Simmer for 10 minutes longer or until carrots are tender-crisp.
Stir in broccoli and cheese.
Cover and cook for 5 to 10 minutes longer or until broccoli is tender.
Cook and stir sausage and onion in oil in 10-inch or 12-inch skillet until onion is tender, about 5 minutes.
Stir in potatoes, sauce mix, water and pepper.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, 10 minutes.
Stir in carrot strips; cover and simmer until carrots are crisp-tender and potatoes are tender, about 10 minutes.
Stir in broccoli and cheese.
Cover and cook until broccoli is heated through and cheese is melted, 5 to 10 minutes.
Makes 4 to 5 servings.
Cook and stir onions in oil for 5 minutes.
Stir in the potatoes, sauce and water.
Reduce heat and cook 10 minutes.
Cook the carrots and broccoli; add to potatoes.
Slice the sausage and add, heating everything together until good and warm.
Add the cheese on top before serving.
Heat oven to 350F degrees.
Butter 1qt.
casserole.
Combine carrots, soup, and cheese.
Pour into casserole.
Combine breadcrumbs and butter.
Sprinkle over carrots.
Bake uncovered for 25 minutes.
In a large bowl, combine the potatoes, contents of sauce mix, boiling water, peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos.
Pour into an ungreased 2-qt. round baking dish.
Roll out pastry to fit top of dish; place over potato mixture.
Flute edges; cut slits in pastry.
Bake at 400\u00b0 for 40-45 minutes or until golden brown.
Let stand for 5 minutes before serving.
Combine crumbs and 2 tablespoons of the butter; set aside.
Add onion to remaining butter.
Saute over low heat.
Add flour, salt and pepper.
Stir in milk.
Increase heat to medium; cook until bubbly and thickened, stirring constantly.
Add cheese; stir until smooth.
Stir in carrots and parsley flakes.
Spread in shallow 1 1/2 quart baking dish.
Sprinkle with crumbs mixture.
Bake in 350 degree F oven for about 20 minutes or until bubbly and crumbs are golden brown.
Stir and cook sausage and onion in oil until onions are tender, about 5 minutes.
Stir in potatoes. sauce mix, water and pepper.
Heat to boiling.
Reduce heat, cover and simmer 10 minutes longer.
Stir in carrots, simmer another 10 minutes.
Stir in broccoli.
Cover and cook until heated through well.
Cook and stir sausage and onion in oil until onion is tender. Stir in potatoes, sauce, water and pepper.
Heat to boiling, then reduce heat to simmer.
Now stir in carrots; cover and simmer again 10 minutes.
Stir in broccoli and cheese; cover and cook 10 minutes more.
Good dish to make when camping.
Mix potato slices, cheese sauce mix, broth, water, carrots and celery in large saucepan.
Heat to boiling, stirring occasionally.
Reduce heat; cover and simmer for 25 to 30 minutes or until potatoes are tender.
Remove from heat and stir in cream.