Best Potatoe Casserole Recipes

TEX/MEX POTATOE CASSEROLE

Steps:

• 1. Take 3 of the medium potatoes and cube them. Boil in water til tender. Remove from heat and mash. Add 3T butter and 1/4C milk for mashed potatoes. Salt and pepper to taste. Spread this on the bottom of a 2qt casserole dish.
• 2. Take onion, bell pepper and jalepenos. Dice them up. Melt rest of butter in saute pan. Saute veggies til tender. Pour all of it, butter included, on top of mashed potatoes.
• 3. Spread MW evenly all over.
• 4. Layer with about 1/2C cheese. Sprinkle with seasonings.
• 5. Slice remaining potatoes thin. Lay them on top of the dish so far. Pour in 1/2C milk, or until it touches bottom of potatoes. Top with remaining cheese. Then sprinkle with seasonings. Place in oven on 350 for about 1hr, til potatoes are tender.

LOADED POTATOE CASSEROLE

Steps:

• 1. Thaw potatoes; mix all ingredients except corn flakes and butter. Save some of the cheese for the top. Put in buttered 9 x 13 pan. Sprinkle cheese and corn flakes crumbs on top, melt the butter and pour on top. Bake 40 to 60 minutes at 350 degrees, uncovered.

FULLY LOADED POTATOE CASSEROLE RECIPE - (4.5/5)

Steps:

• Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well. Preheat oven to 375° degrees F. Transfer potatoes back to the saucepan. Masher with a potato masher until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3-quart casserole dish. Use a spatula or fork to make an irregular surface Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt cheese. Serve immediately.

SWEET POTATOE CASSEROLE(MORE LIKE DESSERT!)

Steps:

• preheat oven at 350 degress. Spray 13x9 baking dish with butter spray.
• Place drained sweet potato,2/3 cup sugar and 1/3 cup brown sugar,1 can sweetened condensed milk,beat eggs,melted butter,1 Tbs vanilla into large mixing bowl.
• Mix all ingredients until covered,not enough to mash potatoes if canned.
• Pour mixture into sprayed baking dish,making it level.
• In another medium mixing bowl,add 1/2 cup brown sugar,1/3 cup flour 2 Tbs butter(melted),and optional nut pieces Mix together and then sprinkle over the sweet potatoes evenly.
• Place into pre heated oven for approximately 60 minutes or till edges look golden.
• Remove from heat and if desired,add some miniature marshmallows.This is already a sweet dish so use your own taste!

SWEET POTATOE CASSEROLE

Steps:

• 1. Mash sweet potatoes, brn sugar, butter, eggs, allspice and cinnamon together put in baking pan.
• 2. Mix topping all together and sprinkle on top of sweet potatoe mixture
• 3. Bake 30 minutes in 350 oven
• 4. You can boil fresh sweet potatoes then mash or you can use can sweet potatoes...this will of course alter the time it takes to prepare your dish. I always boil and use fresh though.

SWEET POTATOE CASSEROLE

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES. SPRAY A 9X13 INCH BAKING DISH WITH NON-STICK COOKING SPRAY. SET ASIDE.
• 2. BAKE SWEET POTATOES 35 MINUTES IN, PREHEATED OVEN UNTIL THEY BEGIN TO SOFTEN, WHEN COOL PEEL. IN A LARGE BOWL, MASH THE SWEET POTATOES. MIX IN THE SALT, 1/4 CUP OF BUTTER, EGGS, VANILLA EXTRACT, NUTMEG, SUGAR, AND HEAVY CREAM. POUR INTO THE BAKING DISH. SET ASIDE.
• 3. IN A MEDIUM BOWL, COMBINE THE REST OF THE BUTTER ALONG WITH THE FLOUR, BROWN SUGAR, AND CHOPPED PECANS. MIX WITH A PASTRY BLENDER TO THE CONSISTENCY OF COURSE MEAL. SPRINKLE OVER THE SWEET POTATO MIXTURE. SPRINKLE THE MINIATURE MARSHMALLOWS OVER THE TOP.
• 4. BAKE FOR 30 MINUTES AT 350 DEGREES, UNTIL TOPPING IS CRISP AND MARSHMALLOWS ARE LIGHTLY BROWNED.

MYRT'S POTATOE CASSEROLE

Steps:

• MIX ALL INGREDIENTS TOGETHER IN A CASSEROLE AND GRATE CHEESE ON TOP. BAKE TIL HEATED THROUGH AT 350* FOR 45 MINUTES/

POTATOE CASSEROLE

Steps:

• 1. Pre heat to 450 degrees.
• 2. Melt 1 tablespoon butter in a pot.Cook onion until softened, add garlic and cook about 30 seconds.
• 3. Stir in 2 cups cream, 1 cup broth, Yukon Gold potatoes, nutmeg, salt, and pepper. Bring to boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened turn off heat and add lemon juice
• 4. Transfer potato mixture to 4.25 quart cassorole dish and bake 20 minutes.
• 5. While that is baking, melt 2 tbls of butter in a skillet, cook shredded potatoes about 2 minutes.
• 6. In a bowl mix 1/2 cup of cream, 1/2 cup of broth, and the parsley stir and add to shredded potatoes in the skillet, cook, stirring occasionally, until liquid has evaporated, turn off the heat, stir in 1 cup cheese
• 7. Remove baking dish from oven and top with shredded potato mixture. Sprinkle with 1/4 cup of cheese and bake until top is golden brown, about 20 minutes. Let cool 15 minutes.