For the scalloped potatoes, preheat the oven to 425\
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).
In 3-quart casserole, mix potatoes, boiling water, butter, cabbage and onion.
Cover with wax paper.
Cook on High for 15 minutes, stirring twice.
Stir in sauce mix from scalloped potatoes package, milk and sausage.
Cover and cook on High for 8 to 10 minutes or until potatoes are tender.
Let stand for 5 minutes.
Prepare scalloped potatoes as directed on package, except omit butter.
Stir in diced cream cheese and mushrooms.
Bake at 400\u00b0 for 35 minutes or until potatoes are tender.
Serves 5 to 6.
In a deep casserole dish, put potatoes and 1 1/2 cups of milk. Mix scalloped potatoes and cheese sauce in.
Add butter and sliced sausage.
Mix in chopped onion and chopped pintatoes.
Stir everything together.
Put in oven at 350\u00b0 for 45 minutes to 1 hour.
Serves 6.
el and thinly slice potatoes and place in a
Peel and slice potatoes and set aside in a
Bake in casserole in a 375\u00b0 oven for 1 hour, until potatoes are tender.
Makes 8 servings.
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!
Place both boxes of potatoes in slow cooker, sprayed with vegetable cooking spray.
In a large bowl, combine butter, milk, and 4 1/4 cups of water and pour over potatoes.
Cover and cook on low for 4-5 hours.
When ready to serve, sprinkle crumbled bacon over top of potatoes.
Forty minutes before serving, in large skillet over medium-high heat, fry bacon crisp.
Drain on paper towels. Crumble bacon into bits and set aside.
Discard bacon drippings. In skillet, empty potato slices and seasoned sauce mix from package of scalloped potatoes.
Stir in 3 cups of boiling water, onion flakes and sugar.
Cover and cook over low heat for 30 minutes or until potatoes are tender, stirring occasionally, then stir in vinegar and bacon bits.
Makes 4 servings.
Combine potatoes with onion, salt and milk in electric skillet.
Cook, covered, with vent closed, at simmer for 30 to 40 minutes or until tender.
Sprinkle cheese, pepper and bread crumbs over top.
Continue cooking, uncovered, for 15 to 20 minutes. Reduce to warm for serving.
Makes 6 to 8 servings.
Cook potatoes per package instructions.
Mix together.
Slice sausage and add to the potatoes.
Cook until sausage is warm, stirring often.
Add cheese stirring until well mixed.
Serves 8 to 12.
00b0F.
Wash and peel potatoes, and slice into thin slices
Butter 1 1/2-quart casserole. Layer with half of the sliced potatoes and onion.
Sprinkle with half the flour, salt, pepper and cheese.
Dot with half the butter.
Repeat layers.
Cover with milk.
Bake at 350\u00b0 for one hour or until potatoes are tender and top is browned.
Serves 6.
Pour drained potatoes into large casserole dish.
Mix together sour cream, Cheddar cheese and celery soup.
Then pour into potatoes, mixing well.
Crush corn flakes and add butter, which has been melted, mixing gently with a fork.
Sprinkle corn flakes mixture over top of potato mixture with a teaspoon.
Bake for 45 minutes at 350\u00b0.
ch baking dish.
PLACE potatoes and sliced onion in
lace an even layer of potatoes on bottom of buttered baking
Combine milk and soup in a 2-quart, microwave-safe casserole dish.
Stir in remaining ingredients.
Cover and microwave on High for 10 minutes.
Stir.
Microwave another 12 minutes or until potatoes are tender.
Serves 8.
Bake in casserole in a 375\u00b0 oven for 1 hour, until potatoes are tender.
Makes 8 servings.