egrees. Butter a 9 inch casserole dish (2 1/2 quarts
rizzle the mixture over the potato salad and stir in lightly
br>Add in all the casserole ingredients and beat with electric
ut if you want fried potato casserole: remove the skillet from the
Mix all ingredients together and put into a greased 9 x 13-inch dish.
Melt 1/2 cup butter.
Add 1 cup crushed cornflakes to butter and sprinkle on top of potato casserole.
Bake at 350\u00b0 for 1 1/2 hours, uncovered.
This can be made the day before and reheated. Good!
otatoes evenly on bottom of casserole dish.
Layer sour cream
Preheat oven to 350. Lightly grease a 3-qt casserole dish. Set aside.
Cook the potatoes, yams and onion in boiling salted until tender; drain.
Return the drained cooked potato mixture to the pot off of heat.
Add cream cheese, goat cheese, butter, and milk. Mash well with a potato masher until fluffy.
Stir in the beaten eggs, salt and pepper.
Pour into the prepared casserole dish.
Sprinkle with the chopped chives and bake at 350 for 35-40 minutes.
Mix all casserole ingredients well and pour into greased 8x10 casserole dish.
Mix topping ingredients and sprinkle over top of potato mixture.
Bake at 350 degrees for 35 minutes. Allow to set up a few minutes before serving.
Place potatoes on bottom and up sides of an 8 x 12-inch casserole.
Bake, uncovered, at 400\u00b0 for 10 minutes.
Brown beef; drain.
Place beef, broccoli and half of can of onions in potato shell.
00\u00b0F.
Prick the potato in several places with a
Boil potatoes.
Cool.
Shred potatoes.
Add 1/2 cup butter, salt, pepper, soup, sour cream and cheese.
Pour into greased casserole dish.
Let set in refrigerator overnight.
Cover with corn flakes mixed with 1/4 cup butter.
Bake at 350\u00b0 for 45 minutes.
Combine all casserole ingredients in a 2-quart casserole dish.
Crumble topping over the top of the potatoes.
Bake at 350\u00b0 for 30 minutes.
I always double the topping due to everybody wants the topping with the sweet potatoes.
If you do this, just double the recipe for the topping.
I usually cut the butter to 3/4 cup instead of 1 cup.
hill, if desired.
Remove casserole from refrigerator and let stand
In ungreased 9 x 13-inch baking dish, blend potato flakes with sour cream and 1/2 cup water.
Mixture should be crumbly.
If not, add more potato flakes.
Pat firmly into bottom of pan.
Brown beef (with onion if using fresh); add to meat the second 1/2 cup water and remaining ingredients, except cheese.
Spoon beef mixture over potatoes.
Sprinkle with cheese.
Bake at 350\u00b0 for 25 to 30 minutes.
This recipe is easily doubled.
Serves 6.
Mix the ingredients together. Place in large casserole dish. Let stay overnight in refrigerator (a day or two is okay).
Melt margarine.
Mix with crushed cornflakes.
Sprinkle on top of casserole.
Bake at 350\u00b0 for 45 minutes.
Serves 6 to 8 people.
00b0F.
Spray 2 quart casserole with PAM or your choice
n 9x13 baking dish, Sprinkle potato layer evenly with 1/4
Boil egg noodles in water for approximately 7 minutes (I boil until slightly undercooked so they won't get soggy after being in oven.) Combine tuna, mayonnaise, Miracle Whip, onions and noodles in 2 quart ovenproof casserole dish.
Melt cheese in microwave, stirring occasionally.
Whisk both cans of soup with the milk until blended.
Add melted cheese and whisk until well blended.
Add to noodle mixture.
Sprinkle liberally with bread crumbs to taste.
Bake, uncovered, at 425 degrees for 30 minutes.
Cook potatoes, unpeeled, until done; let cool.
Oil or butter a 9 X 13 casserole dish.
Shred potatoes into dish.
Heat Cheddar cheese, cream, milk, salt, mustard and nutmeg, being careful not to get too hot.
Pour over potatoes; sprinkle with paprika. Refrigerate overnight.
Bake at 350\u00b0 until hot and bubbly.
Combine all ingredients except cornflakes in a large bowl and mix well.
Spread into a greased 13 x 9-inch pan or casserole. Top with cornflakes and bake at 400\u00b0 for 1 hour.
Serve hot.