Cheesepotatocasserole Recipes

Steps:

• In a large saucepan, melt 4 tablespoons butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Stir in the cheeses until melted. Add potatoes; stir gently to coat. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with lemon juice., In a small skillet, melt the remaining butter. Add bread crumbs; cook and stir over medium heat until lightly browned. Sprinkle over potato mixture. Bake, uncovered, at 350° for 40-45 minutes or until hot and bubbly.

Steps:

• Preheat oven to 350 degrees F.
• Butter a 13 x 9-inch casserole dish.
• Cook potatoes in boiling salted water for 8-10 minutes or until tender, drain, set aside.
• In a large bowl, combine the next 10 ingredients, and 1 cup Swiss cheese; mix well.
• Fold in the potatoes.
• Spoon into greased baking dish.
• Bake uncovered for 30-35 minutes, or until bubbly and lightly brown.
• Top with cheddar and remaining Swiss; sprinkle with paprika.
• Let stand 5 minutes before serving.

Steps:

• Defrost potatoes, melt butter, and mix together all ingredients.
• Bake at 350 degrees for 1 hour in a 9x13 baking dish.
• From Carol, I sprinkle it with paprika before baking.

Steps:

• Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in preheated oven 45 minutes, until golden, hot and bubbly.

Steps:

• Combine all ingredients except Cheddar cheese; spoon into a 9 inch baking pan.
• Top with cheddar cheese.
• Bake at 350 degrees for 25 to 30 minutes.

Steps:

• 1.Preheat oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray.
• 2.In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
• 3.In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• 4.Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

Steps:

• Preheat oven to 350. Slice 1/3 off the top of the garlic heads, brush with olive oil and wrap each head individually in foil. Butter and bread-crumb 2 qt. casserole dish with high sides (6 inches or higher).
• Pierce the potatoes with a fork or knife tip and place on a baking sheet along with the garlic and onion. Bake for one hour, or until potatoes are soft. Mash potatoes in a large bowl or use a standing mixer.
• Add squeezed-out garlic and onion and mix till fairly smooth. Add cream, eggs, salt, pepper and nutmeg. Grate Parmesan, shred other cheeses.
• Spoon about 2/3 of the potatoes into the prepared casserole dish, pressing potato mixture up sides. Layer salami, soft cheeses, half the Parmesan and half the breadcrumbs on top of the potatoes.
• Season with salt and pepper. Top with remaining potato mix, sprinkle with rest of breadcrumbs and Parmesan cheese. Bake on cookie sheet one and a half hours. Let cool a bit before spooning out.

Steps:

• Place potatoes on a baking sheet and poke holes in two sides with a fork.
• Coat potatoes with olive oil, and sprinkle with salt and pepper.
• Bake for at 425°F (220°C) for 45 minutes.
• Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
• Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
• Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
• Repeat for a second layer.
• Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
• Sprinkle with chives.
• Enjoy!

Steps:

• Heat oven to 350°F.
• Mix sour cream, soup and pepper in large bowl until blended. Add potatoes, cheese and onions; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Combine remaining ingredients; sprinkle over potato mixture.
• Bake 45 to 50 min. or until hot and bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream of chicken soup, cream cheese, and milk together in a saucepan over medium heat and cook until the cheese is completely melted and the liquid is heated through, about 5 minutes.
• Spread hash brown potatoes into a casserole dish; pour soup mixture over the potatoes.
• Bake in preheated oven until the edges begin to brown, about 1 hour and 15 minutes.
• Sprinkle Cheddar cheese over the dish; let the cheese melt as the dish cools slightly before serving, about 10 minutes.

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
• Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

Steps:

• Preheat the oven to 400°F. Lightly butter a 13 × 9 × 2 inch glass baking dish.
• Mix the cheddar cheese and blue cheese in a small bowl. Arrange half of the sliced potatoes in the prepared baking dish, overlapping slightly. Sprinkle the potatoes with a teaspoon of the salt and 1/4 teaspoon of the black pepper. Sprinkle the scallions over the potatoes, and then dust them with the flour and dot with 2 tablespoons of the butter. Sprinkle half of the cheese mixture over the potatoes. Top with the remaining potatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons butter.
• Reserve the remaining cheese.
• Bring the milk, nutmeg, and cayenne to a simmer in a medium saucepan. Pour the milk over the potatoes (it will not cover them completely). Cover the dish tightly with foil, and bake for 45 minutes. Remove the baking dish from the oven, uncover, and sprinkle the potatoes with the reserved cheese. Bake, uncovered, until the potatoes are tender and the cheese is deep golden brown, about 45 minutes longer. Remove the dish from the oven; let the casserole stand for 15 minutes before serving.

Steps:

• Boil potatoes, chill, and then grate.
• (I use the shredding tool on a food processor.) Put aside.
• Combine cheese, milk, butter in a saucepan until melted.
• Stir in onion, sour cream and salt& pepper.
• Fold into potatoes and dot with butter and paprika.
• Bake at 350 degrees for 45 minutes.