ugar mixture alternately with sweet potato mixture, beginning and ending with
Combine mashed potato and egg yolk, stirring until well blended.
Stir in cheese, green pepper, green onions and celery salt.
Beat egg whites (at room temperature) at high speed of an electric mixer until soft peaks form.
Gently fold egg whites into potato mixture.
Spoon mixture into a 1 1/2-quart casserole dish coated with vegetable cooking spray.
Sprinkle paprika evenly over top of casserole and bake at 375\u00b0 for 25 to 30 minutes.
Serve immediately.
1/2 quart covered casserole dish for this. This will
Put hash browns in buttered large casserole dish.
Mix soups with 1/2 pound grated cheese and sour cream.
Layer over potatoes. Top with remaining 1/2 pound grated cheese.
Bake, covered, at 325\u00b0 for 1 hour.
Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 onions.
Bake at 375\u00b0 for 20 minutes.
Unwrap rolls. Separate into 2 rectangles.
Press together perforated cuts.
Cut each rectangle lengthwise into 6 strips.
Lattice over casserole. Bake uncovered 15 minutes, then top with remaining cheese and onions.
Bake uncovered 3 to 5 minutes.
Follow directions on flaked potato package.
Then add softened cream cheese.
Add into hot mashed potatoes.
Add beaten egg, onion, pimento, salt and pepper.
Bake at 350\u00b0 for 45 minutes or until brown.
Bake in a greased casserole (I use margarine).
This may be made a day ahead and refrigerated until needed.
Combine potatoes, soup, 1 stick melted butter, cheese and onion.
Place in a 9 x 12-inch casserole.
Mix corn flakes and 1/2 stick melted butter.
Sprinkle over potato mixture.
Bake at 350\u00b0 for 45 minutes.
Preheat oven to 350 degrees F.
Butter a 13 x 9-inch casserole dish.
Cook potatoes in boiling salted water for 8-10 minutes or until tender, drain, set aside.
In a large bowl, combine the next 10 ingredients, and 1 cup Swiss cheese; mix well.
Fold in the potatoes.
Spoon into greased baking dish.
Bake uncovered for 30-35 minutes, or until bubbly and lightly brown.
Top with cheddar and remaining Swiss; sprinkle with paprika.
Let stand 5 minutes before serving.
Mix everything together except the butter and corn flakes. Place in casserole dish.
Pat crushed corn flakes on top of potato mixture.
Pour melted butter over corn flakes.
Bake at 350\u00b0 for 45 minutes.
Tastes even better when reheated.
Gently mix together in a very large bowl the potatoes, cheese and onion.
Shake mayonnaise and milk in a jar.
Gradually pour mayonnaise/milk mixture over potato/cheese mixture and toss gently, adding salt and pepper to taste.
Spread in a large (at least 9 x 13-inch) baking dish and top with crumbled bacon and sliced olives. Can be made a day ahead and stored in the refrigerator.
Bake 1 hour at 325\u00b0.
These are also great as leftovers.
Mix all ingredients, except crushed chips.
Place in a 9 x 13-inch casserole dish.
Bake for 30 minutes in a 375\u00b0 oven. Remove from oven.
Sprinkle crushed chips over top.
Bake 30 minutes longer.
Makes a large casserole.
Can be frozen.
Cut potatoes into small cubes.
Add chopped onion and potato cubes to casserole dish.
Cut butter over top.
Microwave 45 minutes.
Add slices of cheese to the top and microwave 15 more minutes.
Thaw potatoes.
Butter a 9 x 13 pan.
Add to thawed potatoes, soup, sour cream and seasonings.
Put half of potato mix in pan. Sprinkle half the cheese over top and add remaining potato mix. Bake at 350\u00b0 for 30 minutes.
Stir.
Add remaining cheese on top and bake 15 minutes until brown.
May add ham chunks.
Preheat oven to 350\u00b0. Spray nonstick coating in 9 1/2 x 13 casserole. Melt butter on stovetop, then add cheese and sour cream and stir until melted. Add soups, broth and onions, mixing well. Put potatoes into casserole, then soup mixture and stir well. Bake, uncovered, for 45 minutes. Remove and top with crushed corn flakes that have been mixed with 2 tablespoons melted butter. Bake, uncovered, for another 30 to 45 minutes.
In large saucepan, melt margarine.
Saute onion until clear. Add sour cream, soup and cheese.
Stir until smooth.
Gently fold in hash browns.
Pour all into large casserole dish.
Bake in 350\u00b0 oven for 45 minutes.
Stir together melted butter and cereal. Sprinkle over casserole and return to oven for an additional 5 minutes.
Cook potatoes with skin on; slice.
Melt oleo in bottom of casserole.
Add sliced potatoes, bread cubes and onion.
Melt cheese and pour over all.
Sprinkle crushed corn flakes mixed with melted oleo over top.
Add salt and pepper to taste.
Before ready to bake, pour milk over potatoes.
Bake at 375\u00b0 for 30 to 45 minutes.
Boil macaroni until tender.
Drain.
Cut up cheese in small pieces and mix in soup.
Place in casserole dish.
Microwave on High for 1 minute and stir.
Continue to microwave and stir until cheese is melted.
Add cooked macaroni.
Stir to coat.
Bake at 325\u00b0 for 25 minutes.
Substitute sliced boiled potatoes for macaroni to make a great potato-cheese casserole.
Grease 9 x 12-inch casserole dish.
Gently mix all ingredients together and place in bowl.
Top with one cup of corn flake crumbs, bread crumbs or crushed potato chips.
Bake at 350\u00b0 for 30 to 45 minutes or until potatoes are soft.
Beat soup and milk together until smooth.
Add layer of potatoes, salt and pepper.
Pour soup mixture over each potato layer in a quart casserole.
Preheat oven to 375\u00b0.
Bake 1 hour covered and 15 minutes longer without cover.
Cook potatoes (peeled and cut into 1/4-inch slices) about 30 minutes in salt water.
Combine soup and milk.
Layer half of potatoes, onion and cheese in a greased 2-quart casserole; sprinkle with salt and pepper.
Pour half of soup mixture over cheese.
Repeat layers.
Sprinkle paprika over top.
Bake at 300\u00b0 for 45 minutes.