boil potatoes til slightly tender.
coarsely grate (or just use frozen shredded potatoes).
toss all ingredients to mix.
place in greased, shallow 1 1/2 qt baking dish.
bake 350 for 30 minutes or til hot, bubbly, and slightly browned.
heese grater.
Put the shredded potatoes into a bowl and season
Spray a 1-quart casserole dish with nonstick coating.
Mix all ingredients in a mixing bowl except potatoes.
Gently stir in potatoes.
Spoon onto prepared baking dish.
Heat oven to 350\u00b0. Bake casserole 45 minutes or until slightly puffed and top is lightly browned.
Saute first three ingredients in butter in skillet until brown. Add frozen shredded potatoes and cook until potatoes are done. Brown and drain sausage.
Beat eggs and salt.
Add to cooked sausage and cook until eggs are nearly set.
Pour into 8 x 12-inch casserole dish and add potato mixture.
Top with cheese and bake at 350\u00b0 until cheese is melted, approximately 15 minutes.
Yields 12 servings.
Thaw potatoes.
Preheat oven to 425\u00b0.
Into a large bowl, place soup, Colby cheese, onion, margarine, pepper and salt.
Mix together until thoroughly blended.
Put potatoes into 13 1/2 x 10 1/4-inch pan.
Pour the soup and cheese mixture over the shredded potatoes.
Mix thoroughly into the potatoes; use either a kitchen spoon or gloved hands.
Place in oven, uncovered, for 30 minutes, or until the casserole is lightly browned on top.
If frozen, thaw potatoes.
Mix all ingredients well.
Place in greased 9 x 13-inch casserole. Bake at 375\u00b0 for 45 minutes.
Mix potatoes, soup, sour cream, onion, 1/4 cup of butter, salt and pepper.
Add cheese.
Put in a 9 x 13-inch pan.
Sprinkle corn flakes on top.
Drizzle remaining butter on top.
Bake at 300\u00b0 for 1 hour.
Makes 6 to 8 servings.
Spread layer of potatoes in casserole dish.
Press down. Sprinkle with cheese and onion.
Spread another layer of potatoes followed by a layer of cheese and onion; continue layers until casserole is full, pressing down on potatoes each time.
Add Worcestershire to cream until mixture looks like coffee with cream.
Pour over potatoes and press down again.
Bake at 350\u00b0 for 40 minutes.
I made this up myself.
Everyone loves it!
Melt first five ingredients on top of stove or microwave. Put potatoes in 9x12 pan.
Cover with cheese mixture, then crushed cornflakes and final stick of oleo.
Bake 350\u00b0 for 50 minutes.
Cook onion, green pepper and celery in butter over low heat until onion is tender.
Add thawed shredded potatoes and broth. Simmer 5 minutes.
Pour over bread cubes and corn.
Add salt, pepper and eggs.
Stir gently to blend.
Stuff turkey.
Put milk, half and half, butter, salt and pepper in pan.
Let come to a boil.
Put in the softened potatoes and let it come to a boil again.
It should be thick.
Add some Parmesan cheese to taste.
Bake in a 325\u00b0 oven for 45 minutes or until brown.
In a large skillet, fry bacon pieces on medium heat until brown and a little bit crispy. Set aside bacon.
Cook and stir shredded potatoes in bacon drippings on medium heat until tender.
In a large bowl, whisk eggs, and salt and pepper. Add eggs to potatoes. Reduce heat to low. Cover and simmer for 10 minutes. Sprinkle cheese and bacon pieces on top of potatoes. Let cheese melt. Serve.
Melt butter.
Add flour, salt and pepper.
Add cheese and milk; pour over shredded potatoes.
Top with buttered bread cubes. Bake at 350\u00b0 for 25 minutes.
o medium and simmer until potatoes are translucent at edges and
Peel potatoes and boil for 30 minutes, until just tender.
Cool and grate into a greased 9x13 inch baking dish.
Heat oven to 350\u00b0.
Combine soup, sour cream, cheese, 1/2 cup melted butter and onion.
Gently blend into the potatoes.
Combine corn flakes and 2 tbsp melted butter. Sprinkle on top.
Bake for 30 minutes.
Place shredded potatoes in a microwave-safe bowl
In a bowl combine eggs, vegetables, ham, 1 cup cheese, milk and onion.
Set aside.
Combine shredded potatoes and the 1/2 cup shredded cheese, press into bottom and sides of an ungreased 9-inch pie plate.
Pour filling into potato-lined pie plate.
Bake in 350\u00b0 oven for 45 to 50 minutes or until center is set.
Let stand 5 to 10 minutes before serving.
(Makes 6 servings.)
n medium heat.
Add potatoes.
Sprinkle with 1/2
In bowl, combine eggs, peas, ham, 1 cup cheese, milk and onion.
Set aside.
Combine shredded potatoes and 1/2 cup cheese. Press into bottom and sides of lightly greased pie plate.
Pour filling into potato lined pie plate.
Bake at 350\u00b0 for 45 to 50 minutes or until center is set.
Let stand 5 minutes.
Serve.
Mix together 1/2 cup melted margarine, grated onion, soup, sour cream and cheese.
Fold in potatoes.
Spoon into greased 9 x 13-inch casserole or 2 smaller casseroles.
Stir remaining butter into crushed cracker crumbs and sprinkle over potato mixture.
Bake at 350\u00b0 for 40 to 50 minutes, less if poured into 2 casseroles. One pan can be frozen and used later.