Heat chicken broth and hash browns until potatoes get mushy. Add cream of potato soup.
Add pieces of cheese.
Keep stirring so it won't stick.
Salt and pepper to taste.
Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
In a large pan add onion, patatoes, carrot, and celery.
Just barely cover veggietables with water and simmer until tender.
Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
Heat.
Salt to your taste.
Serve.
Brown ground beef and drain.
Add onions.
Mix together with soups (do not dilute).
Add to ground beef and onion mixture. Pour into baking dish.
Layer cheese on top and then put on top of cheese a layer of potato tots.
Bake in oven at 375\u00b0 until potato tots are brown.
eat with a few pieces of parsley or thyme.
Sear
Boil potatoes until done through (about 40 to 45 minutes). Peel skin off potatoes.
Dice potatoes.
Add sour cream, diced onions and cream of potato soup.
Mix well.
Melt butter.
Add crushed Ritz crackers. Cover cracker mixture on top of casserole. Bake at 375\u00b0 for 35 minutes.
Cut pieces of raw bacon into small bites.<
Cook potatoes whole in boiling, salted water until tender. Drain. Slice about 1/4 inch thick.
Preheat oven to 350\u00b0F Combine sour cream, potato soup, salt and pepper.
Layer bottom of a 2 quart casserole with 1/3 of potato slices, cubed ham, then 1/3 cream mixture.
Repeat layering 2 more times. Sprinkle bread crumb and shredded cheese mixture over top.
Bake uncovered about 30 minutes, or until heated through and browned on top.
Saute onion and celery in butter until tender.
In large kettle, put water, bullion, potatoes with onion.
Cover and cook until potatoes are tender.
Blend cream cheese and flour with 1 cup of milk until smooth.
Stir into potato mixture.
Add milk, ham, and can of potato soup.
Bring to boil and boil for 1 minute.
Let simmer until ready to serve.
Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.
In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.
Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.
dd the cheese soups, cream of potato & French onion soups, milk and
nd 2 1/2 Cups of the flour in a large
Cook soup according to directions on the box.
Add cubed potatoes and cook until potatoes are done.
Add cream of potato soup and 3 soup cans of milk to onion soup and heat.
Add chopped onion and grated Swiss cheese to hot soup.
Heat until cheese is melted.
Sour cream may be added at this time.
Stir thoroughly. Heat a few minutes longer and serve.
Saut butter and onions until tender. Add cream of potato soup and creamed corn; mix well. Cook for about 5 to 10 minutes over medium heat. Add crawfish, half and half and all spices, stirring until well blended. Cook 20 to 30 minutes over medium to low heat, stirring occasionally to prevent sticking.
Place hash browns in a bowl.
Mix together cream of potato soup, cream of celery soup and sour cream.
Pour over potatoes and let stand until potatoes thaw.
Add chopped onions and green peppers.
Spread in 9 x 13-inch pan.
Sprinkle parsley on top and bake 1 1/2 to 2 hours at 300\u00b0.
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.
Melt butter in 5 quart soup pot.
Add chopped celery, onion, and grated carrots and saute until tender, 5-10 minutes.
Add chicken broth, cover and simmer 30 minutes.
Add Velveeta and heat on low until melted.
Add cream of potato soup and heat through.
Just before serving, stir in sour cream.
Flour pork chops and lightly brown in skillet.
Lay pork chops in a casserole dish.
Cover meat with cream of potato soup. Season with pepper to taste.
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!
In a large saucepan, cook sausage and onions over medium heat, until sausage is brown and crumbled. Drain any excess fat.
Add potatoes, chicken broth, lemon thyme, and cream of potato soup to the pot. Stir well; simmer over medium heat for 45 minutes.
Add evaporated milk and parsley and cook for an additional 3 minutes.
Season with salt and pepper, and serve.
Cook bacon. Drain and crumble. Set aside.
Saute onion in oil.
Bring half and half and cream of potato soup to a slow simmer.
Add cooked rice, crumbled bacon, sauted onion. Simmer 5 minutes.
Add cheese, stir until melted and serve.