br>Add potato mixture to dish,sprinkle pamersan cheese and swiss cheese over
Boil potatoes and cool.
Cut into small squares.
Add melted margarine, sour cream and bacon.
Season to taste.
You may add cheese in casserole and on top.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Mix Cheddar cheese, potato soup, sour cream, cream cheese, green onions, garlic, and salt together in a large bowl. Fold potatoes into the mixture; pour prepared casserole dish. Top with Parmesan cheese.
Bake in the preheated oven until bubbling and cheese is golden brown, about 1 hour.
>A large disposable foil casserole pan should work fine.
In a 9 x 13 casserole dish, cover the bottom with potato rings. then pour enough whipping cream over it to cover and sprinkle a layer of dill over.
Repeat layering as above until all ingrediants used up and then sprinkle a layer of parmesan cheese over casserole (optional).
Bake casserole at 350 degrees for an hour or until golden brown on top.
ut if you want fried potato casserole: remove the skillet from the
ish. Top with half of potato slices; cover with 1/3
Slice potatoes thinly.
Layer in greased 2-quart casserole dish:
half of potato slices, seasonings, grated cheese and soup. Dot with half of butter.
Make another layer of potatoes, seasonings and soup.
Dot with remaining butter.
Fill soup can with milk; pour over top of casserole.
Cover and bake at 350\u00b0 for 1 hour or until potatoes are tender.
Remove cover; sprinkle on remaining cheese.
Return to oven until cheese melts.
Makes 6 to 8 servings.
In a large bowl, combine all ingredients, except 1/2 of the cheese; mix well and put in a buttered 9 x 13-inch casserole.
Top with remaining cheese.
Bake at 350\u00b0 for 1 hour and 15 minutes. Serves 8 to 10.
Cook potatoes, then add butter, salt, pepper and milk.
Mash potatoes until smooth.
Fold whipped cream and cheddar cheese together.
Butter a 9x12 casserole dish.
Line bottom of dish with the mashed potatoes.
Spread cheese/cream mixture over the potato layer.
Bake at 350 degrees for about 25 minutes, until golden brown.
Let set 10 minutes after removing from oven and then serve.
Note: Swiss cheese can be used instead of cheddar and it's still great.
Brown chuck; drain and add onion, garlic, spaghetti sauce, water, basil, oregano, salt and pepper.
Bring to boil, then simmer for 10 minutes.
Spoon 1/3 of meat mixture into bottom of 13 x 9-inch pan.
Top with half of potato slices.
Add remaining potato slices and remaining meat mixture.
Cover with aluminum foil.
Bake at 375\u00b0 for 1 hour or until potatoes are tender. Remove foil; sprinkle cheese over casserole.
Bake an additional 5 minutes or until cheese melts.
Let stand for 10 minutes before serving.
Serves 6.
Boil potatoes with jackets.
Cool, peel and grate.
Mix everything but 1 cup
cheese in a cake pan.
Sprinkle remaining cup of cheese over casserole and refrigerate for 6 hours or overnight. Bake at 350\u00b0
for 45 min. to an hour or until cheese on top is bubbly and casserole is hot completely through.
Serves 6.
Boil potatoes with skins on.
Cool, peel and dice; set aside. In large pan, melt butter.
Turn off heat.
Add green onions, sour cream, chicken soup and grated cheese; mix well.
Add potatoes. Put in a 2 1/2-quart baking dish.
Top with crushed potato chips. Bake at 350\u00b0 for 25 to 30 minutes, until hot throughout.
Can be made a day ahead and kept in refrigerator.
Serves 8 to 10.
Preheat oven to 350.
Lightly,grease a 1 1/2 qrt casserole.
Cook the potatoes in boiling salted water for 15 minutes-or tender.
Drain well.
In a large mixing bowl,combine the next 6 ingredients.
Mix well.
Stir in the potatoes.
Spoon potatoes into casserole.
Bake for 25 minutes.
Sprinkle the cheddar cheese&paprika.
Bake for 5 minutes or until cheese has melted.
In a large casserole dish, mix potatoes, sour cream, onion soup mix and cheese.
Also, add salt and pepper in a saucepan; melt butter.
After it melts, crumble your Toasties in with your butter.
When the Post Toasties are pretty well soaked in the butter, spread over the contents already in the dish.
Bake at 350\u00b0 for one hour or until cheese is brown.
Melt 2/3 of the margarine in a 10 x 13-inch pan sprayed with Pam.
Place hash browns in pan. Sprinkle chopped onion on top. Sprinkle on Cheddar cheese.
Mix sour cream, soup, salt and pepper. Spread on top of cheese.
Melt remaining margarine and toss with corn flakes.
Top casserole with corn flakes. Bake at 350\u00b0 for 40 minutes, uncovered.
Melt 2/3 of the margarine in a 10 x 13-inch pan.
Empty in hash browns; sprinkle onion on top.
Sprinkle on the Cheddar cheese.
Mix sour cream, soup and pepper and spread on top of cheese.
Melt remaining margarine and toss corn flakes in it; cover the casserole with this mixture.
Bake at 350\u00b0 for 40 minutes, uncovered.
(Could also use cream of mushroom or celery soup.)
Defrost hash brown potatoes and put into a 13 x 9-inch pan. Mix together Cheddar cheese, sour cream and soup.
Spread mixture over potatoes.
Sprinkle Parmesan cheese over the top.
Bake at 300\u00b0 for 1 1/2 hours.
Season meat with salt, brown in hot fat.
Arrange alternate layers, onions, potatoes and meat in a 2-quart casserole.
Pour soup over layers.
Bake at 350\u00b0 for 45 minutes. Sprinkle cheese over casserole about 10 minutes before it's done, if desired. Makes 6 servings.
Take shredded hash browns (thawed) and add sour cream, Cheddar cheese and the can of soup.
Saute onions in the butter and add to potato mixture.
Add milk and salt and pepper to taste.