Best Make Ahead Potato Casserole Recipes

MAKE-AHEAD HASH BROWN POTATO CASSEROLE

Make-Ahead Hash Brown Potato Casserole image

Easy make-ahead hash brown casserole everyone loves.

Provided by kwiley

Categories Side Dish Potato Side Dish Recipes

Time 9h10m

Yield 12

Number Of Ingredients 7

Ingredients

1 (16 ounce) container sour cream
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 cups corn flakes cereal
¼ cup salted butter, melted
1 pinch salt to taste

Steps:

Grease a 9x13-inch baking pan.
Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Put mixture into the prepared baking pan.
Toss corn flakes in butter to coat. Spread mixture on top of hash brown mixture. Cover and keep in the refrigerator for 8 hours, to overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven, uncovered, until bubbly and slightly browned on top, about 1 hour. Season with salt.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 20.4 g, Cholesterol 53 mg, Fat 25.3 g, Fiber 1.2 g, Protein 9.3 g, SaturatedFat 14.4 g, Sodium 425.8 mg, Sugar 0.8 g

MAKE AHEAD MASHED POTATO CASSEROLE

Make Ahead Mashed Potato Casserole image

Make and share this Make Ahead Mashed Potato Casserole recipe from Food.com.

Provided by Derf2440

Categories Potato

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

10 potatoes (about 3 1/2 lbs)
1/2 lb cream cheese
1/4 cup butter
1 cup chopped green onion
1 cup sour cream
1/2 cup minced fresh parsley
1 pinch dried marjoram
salt and pepper
1/2 cup coarse fresh breadcrumb

Steps:

In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy.
Drain and let cool slightly, peel.
With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.
Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.
Transfer to 8 inch (2 L) baking dish, smooth top.
Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.

MAKE AHEAD POTATO CASSEROLE

Make Ahead Potato Casserole image

These potatoes can be made ahead and refrigerated overnight. The original recipe says they can be frozen for OAMC but I have never done that.

Provided by Lvs2Cook

Categories Potato

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 medium potatoes
2 cups shredded cheddar cheese
1/2 cup red pimiento, chopped
1/4 teaspoon pepper
1/2 cup chopped green pepper
1/4 cup butter
1/2 cup chopped onion
1 1/2 cups sour cream
1 teaspoon salt
1/4 teaspoon paprika

Steps:

Cook potatoes, cool until easy to handle and shred coarsely.
Stir in all other ingredients, except paprika, blending gently.
Place mix into a lightly greased 9x13 baking dish and sprinkle paprika on top.
Cover and refrigerate overnight or wrap well and freeze.
Bake at 350º for 30-40 minutes.

Nutrition Facts : Calories 515.2, Fat 32.4, SaturatedFat 20.4, Cholesterol 85.2, Sodium 720.1, Carbohydrate 42.2, Fiber 5.1, Sugar 2.8, Protein 15.8

MAKE AHEAD POTATO BREAKFAST CASSEROLE

Make Ahead Potato Breakfast Casserole image

You can easily store this the night before to toss in the next morning, or bake right away.

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Breakfast Casseroles

Number Of Ingredients 15

Ingredients

1/2 pound(s) bulk pork sausage
1 medium onion, chopped
1 large tomato, chopped
1 - 30 oz. package(s) hash brown potatoes, shredded, frozen, thawed
16 ounce(s) cheddar cheese, shredded
10 large eggs
1 1/4 cup(s) milk
8 ounce(s) sour cream
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
1/4 teaspoon(s) paprika
1 package(s) shake n bake (extra crunchy)
2 tablespoon(s) butter
1/4 teaspoon(s) dill, dried
1 teaspoon(s) mustard, ground

Steps:

Preheat oven to 350 degrees F, (if baking day of).
Make sure to spray a 13 x 9" (3 qt) glass baking dish with cooking spray.
In a large skillet, cook pork sausage (adding onion & tomato 1/2 way through) over medium high heat about 10 minutes, stirring occasionally, until fully cooked.
In large bowl, toss sausage mixture, potatoes & cheeses. Spoon into baking dish.
5.In another large bowl, beat eggs, milk, sour cream & all spices with a fork or wire whisk until well blended. Pour over potato mixture.
You can store this in the fridge covered overnight, or bake right away if desired. NOTE: If baking the next day, make sure to make the shake n bake mixture for topping on the day of, see below).
Bake uncovered 35 minutes. Meanwhile, in small bowl, mix shake n bake & melted butter.
Remove dish from oven long enough to sprinkle shake n bake mixture over casserole.
Bake another 10 - 15 minutes longer or until knife inserted in center comes out clean.

MAKE AHEAD MASHED POTATO CASSEROLE

MAKE AHEAD MASHED POTATO CASSEROLE image

Categories Potato Bake Thanksgiving Dinner Casserole/Gratin

Yield 10

Number Of Ingredients 8

Ingredients

10 potatoes (3 1/2lb)
1/2 lb cream cheese
1/4 cup butter
1 cup chopped green onions
1 cup sour cream
1/2 cup minced fresh parsley
pinch dried marjoram, salt, pepper
1/2 cup coarse fresh bread crumbs

Steps:

In large pot boiling water cook potatoes until tender but not mushy. Drain and let cool slightly; peel. Mash until smooth; blend in cream cheese and butter until melted. Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste Transfer to 8 inch 2l baking dish; smooth top. Sprinkle with bread crumbs. Can be refrigerated up to 2 days before baking. Bake 400 d for 20 minutes or until heated through and top is lightly golden.