/4-inch). Cover potato slices from potato package with boiling water
Mix up dried potatoes and all other ingredients in a casserole dish. Add liquids according to package directions (usually milk and hot water). I like to use skim milk.
Bake in the oven according to package directions.
Enjoy!
Brown meat in skillet, add tomato soup, water, onion, spices (from potato package) and oregano. Simmer until hot. Mix diced cheese, potato slices and hamburger into casserole and bake uncovered at 425 degrees for 25 minutes
In a 3-quart pan, combine potato mix, amounts of water and milk called for on potato package, clam juice, onion and pepper. Cover and cook until potatoes are cooked.
Add clams, milk and butter.
Bring to boil and simmer for 8 to 10 minutes.
Serve hot. Season to taste.
/4 inches. Cover potato slices from scalloped potato package with boiling water
In 3-quart casserole, combine potato slices, sauce mix and amount of water and milk called for in potato mix package.
Add clam juice, onion and pepper.
Cover and cook 7 to 9 minutes, until boiling.
Stir and continue cooking 12 to 16 minutes or until potatoes are tender, stirring every 4 minutes.
Add clams, milk and butter.
Cook 5 to 8 minutes or until heated through. Enjoy!
n butter, potato slices and sauce mix from scalloped potato package.
Mix
Heat oven to 350\u00b0.
Trim excess fat from pork chops. Rub skillet with fat trimmed from pork.
Brown pork in skillet. Sprinkle with salt.
Heat water to boiling in 3-quart saucepan. Add carrots and frozen beans.
Heat to boiling.
Stir in butter and potato slices and sauce mix from scalloped potato mix.
Cook bacon, drain and crumble.
Add onion to bacon fat and cook until lightly browned.
Place TV scalloped potato slices in a 10-inch skillet.
Sprinkle mix over potatoes.
Add water and bring to a boil.
Reduce heat, cover and simmer about 30 to 35 minutes until potatoes are tender, stirring occasionally.
Carefully stir in bacon, onion, vinegar and bacon drippings and chopped egg. Serve hot.
Serves 6.
Heat oven to 400\u00b0.
Pour potato slices into ungreased 2-quart casserole.
Sprinkle with contents of seasoning mix envelope and turkey.
In a medium saucepan, bring water to a boil.
Stir in carrots, peas, milk and margarine; return to a boil.
Pour over potatoes; stir.
Bake, uncovered, at 400\u00b0 for 35 to 40 minutes or until potatoes are tender.
Sprinkle with cheese.
Bake an additional 3 minutes or until cheese is melted.
Makes 4 to 6 servings.
bit. Add chicken stock, scalloped potato mix, undrained can of corn
Place chicken, potato& carrot in 13\" X 9\" dish.
Pour dressing over dish contents.
Sprinkle with seasonings and parmesan cheese.
Bake, uncovered, at 400 for 1 hour or until chicken is cooked through.
ish. Layer onion slices and potato slices alternately; sprinkle salt and
Place the scalloped potatoes into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Add ham if using. Bring to a boil, and reduce heat to low. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes.
Empty scalloped potato mix, including seasoning, into a greased 2-quart casserole.
Heat tomatoes, water and oregano to boiling.
Stir into potatoes.
Arrange pepperoni on top and sprinkle with shredded cheese.
Bake, uncovered, 30 to 35 minutes at 400\u00b0.
Set the potatoes aside.
Grease a 2 quart baking dish.
Place the contents of the scalloped potatoes sauce mix in a large bowl and sprinkle with poultry seasoning.
Whisk in the water and soup.
Stir in the chicken, carrots, celery and onion and potatoes.
Put into the baking dish and bake, uncovered, at 350 degrees Farenheit for 45-50 minutes or until the vegetables are tender).
Preheat oven to 375\u00b0.
Grease a 9-inch pie plate.
Place potato slices into a 2 1/2-quart bowl.
Cover potato slices with boiling water and add salt.
Let stand, uncovered, for 15 minutes; drain thoroughly.
Toss the potatoes with the melted margarine and 1 egg.
Press mixture against the bottom and side of pie plate. Bake 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture.
Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.
In medium saucepan, blend the dry sauce mix from packaged potato mix with the tomato sauce, add the water and green pepper. Heat sauce mixture to boiling; add dried potatoes and stir till well combined.
Turn potato mixture into 1 1/2 qt. casserole. Bake uncovered at 400\u00b0 for 30 minutes or till potatoes are tender and heated through.
Sprinkle french fried onions over casserole and bake 3 minutes more or till onions are heated thorough.
Mix together milk, sour cream and cream of potato and celery soups.
Add hash browns.
Salt and pepper to taste.
Bake in a 13 x 9-inch pan, covered for 1 hour at 350\u00b0.
Put cheese on top and bake uncovered for another 1/2 hour.