Best Garden Potato Casserole Recipes
INCREDIBLE POTATO CASSEROLE
This recipe has been in the family for years and is always a huge hit. The potatoes can be substituted for frozen hash browns making it really easy to prepare and still tastes great.
Provided by Jenn Harmon Jones
Categories Side Dish Potato Side Dish Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.
- Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl.
- Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour mixture into casserole dish.
- In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole.
- Bake in a preheated oven 45 minutes.
Nutrition Facts : Calories 462.1 calories, Carbohydrate 38.6 g, Cholesterol 70.4 mg, Fat 30.1 g, Fiber 3.7 g, Protein 11.4 g, SaturatedFat 18 g, Sodium 516.6 mg, Sugar 2.6 g
ROASTED GARDEN HARVEST CASSEROLE WITH RED POTATOES
This tangy dish was inspired by grandmother, Mamitsa, who immigrated from Greece in the early 1900's. She was a fantastic cook and a real inspiration to the whole family. It's a great hot side dish for a BBQ and easy to make for a small family or a crowd and easy to adjust to whatever is available from the garden or produce aisle. I have created all kinds of variations over the years as more ingredients became more easily available, so feel free to experiment! I cut the potatoes into 8ths, the broccoli into individual florets and the zucchini into 1/2 inch thick coins to make sure the cooking time was about the same for everything. Feel free to substitute any combination of the following cauliflower, broccollini, mushrooms, artichoke hearts, asparagus, roasted red peppers, onions, as much or as little garlic as you like, possibly some cherry tomatoes at the end for color! It's a fantastic way to take advantage of summer's bounty!
Provided by Pegasus from SF
Categories Potato
Time 55m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Spray a 9-13 casserole with non-stick spray.
- Clean and prepare the potatoes and veggies, dumping them into a bowl large enough to hold them all.
- Wash and peel the yellow peel off a large lemon and add to a food processor with the juice from the lemon (being careful to remove bitter seeds), garlic cloves, Italian seasoning, salt, pepper, Worcestershire sauce and olive oil. Process til the lemon peel almost disappears, about 3 minutes. LASTLY, add the red pepper flakes and stir in -- don't process the pepper seeds.
- Pour the lemon garlic mixture over the veggies and toss til everything is well coated. Pour out into the prepared baking dish. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking).
- Bake, uncovered, for a total of 35-40 minutes til the everything is golden and the potatoes are fork tender. If adding cherry tomatoes, put them in half way through the baking process and toss through with a wooden spoon. Sprinkle with parmagiano cheese and serve.
Nutrition Facts : Calories 171.2, Fat 10.6, SaturatedFat 1.5, Sodium 503.1, Carbohydrate 18.5, Fiber 2.6, Sugar 3.1, Protein 3.2
GOLDEN POTATO CASSEROLE
Make and share this Golden Potato Casserole recipe from Food.com.
Provided by Chef 920429
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Scrub potatoes and cook until tender (about 20 minutes).
- Drain,cool until easy to handle.
- Peel potatoes& grate coarsely, and combine with the next 6 ingredients.
- Turn into a well-buttered 9-by-i3 inch baking dish.
- Smooth top,sprinkle with bread crumbs which has been combined with melted butter.
- Now tricky part,know your oven--every one is different.
- I cook this in mine 40 minutes at 350*.
Nutrition Facts : Calories 878.1, Fat 54.6, SaturatedFat 34.1, Cholesterol 141.9, Sodium 635.7, Carbohydrate 70.2, Fiber 8, Sugar 4, Protein 29.7
GARDEN POTATO CASSEROLE
A slow cooker recipe that makes using the garden veggies easy for anyone to cook. Dad passed this one to me
Provided by Sharon Whitley
Categories Potatoes
Time 7h20m
Number Of Ingredients 9
Steps:
- 1. Place potatoes, bell pepper, onion, 1 tablespoon butter, thyme and black pepper in slow cooker, mix well.
- 2. Evenly layer squash over potato mixture; add remaining 1 tablespoon butter.
- 3. Cover and cook on LOW 7 hours or on HIGH 4 hours
- 4. Remove potato mixture to serving bowl. Sprinkly with cheese; let stand 2-3 minutes until cheese melts.
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