Cheesetoppedsweetpotatocasserole Recipes

Steps:

• Heat oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot.
• Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes.
• Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times.
• Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. Let rest for 10 minutes before slicing so it can settle.

Steps:

• Preheat the oven to 425 degrees F.
• Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
• Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.

Steps:

• For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
• For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
• For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

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:

• 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:

• 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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
• Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
• Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.

Steps:

• In large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla.
• Pour into 9 inch square greased baking dish.
• Mix topping ingredients and sprinkle over potatoes.
• Bake at 350 degrees for 35-40 minutes .
• Can be doubled and baked in 9x13 dish.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
• Bake for 25 minutes in the preheated oven, or until golden brown.

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:

• Combine sweet potato, onion, garlic & stock in a pan, cover & simmer until potato is tender, drain.
• Placew sweet potato into a greased oven-proof dish.
• Melt butter in a pan, stir in flour & stir over heat until bubbling.
• Remove from heat and gradually stir in combined milk & extra stock.
• Return to heat & stir until sauce boils & thickens, stir in thyme.
• Pour sauce over sweet potato and top with breadcrumbs & cheese.
• Bake at 180.C for approx 20 mins or until nicely browned.

Steps:

• Coat overproof 6-cup-dish with cooking spray. Cut Sweet Potato into 5-mm slices.
• Combine with garlic, onion and stock in a pan. Cover and simmer until sweet potato is tender.
• Place sweet potato, peas and broccoli in prepared dish. Melt Butter in pan and stir in flour. Stir over heat until bubbling. Remove from heat and gradually stir in combined milk and extra stock. Stir over heat until boiled. Stir in herbs.
• Pour Sauce over sweet potato. Top with breadcrumbs.

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:

• Set oven to 350 degrees; Butter a 2-1/2 quart baking dish.
• In a heavy skillet, brown the ground beef in 2 tbsp butter, then add in onion, garlic, red and green bell pepper; saute until soft, spoon off excess fat.
• Add in Parmesan cheese, salt, black pepper, sherry, parsley; saute another 5 minutes.
• Spread the mixture into the prepared casserole dish.
• To the cooked potatoes, add the remaining butter and milk, beat or mix until smooth; season with salt to taste and black pepper if desired.
• Spread the potatoes over meat mixture evenly, making sure corners are covered well (use a spoon to push potato mixture tightly around sides and corners).
• Sprinkle top with grated cheddar cheese (or you can use Parmesan cheese in place of cheddar) bake, uncovered for approximately 25-30 minutes, or until potatoes and cheese are lightly browned.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
• Reduce oven temperature to 350 degrees F (175 degrees C). Butter a casserole dish.
• Scoop potato flesh into a bowl; discard skins. Add Cheddar cheese, sour cream, 1/4 cup butter, milk, cream cheese, chives, salt, garlic salt, and pepper. Mash mixture until combined and potatoes are still slightly lumpy. Spread into the prepared casserole dish. Create ridges on the surface with a fork, forming slight peaks.
• Bake in the preheated oven until peaks are slightly crisped, about 30 minutes. Pour remaining 1/4 cup butter on top. Continue baking until golden brown, about 15 minutes.

Steps:

• In a bowl, combine potatoes, sour cream, milk and garlic powder; mix well. Spoon half into a greased 1-qt. baking dish. Layer with half of the onions and cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until the cheese is melted.

Steps:

• The Pan:.
• Large oven dish, must be at least 6 inches deep.
• If not this deep, make sure it is large around. I'd say minimum 4" deep.
• A large disposable foil casserole pan should work fine.
• Directions:.
• Peel (or not) and slice potatoes to no thicker than a dime (2-3mm).
• Layer the bottom of your oven dish with 2-3 layers of potatoes.
• Cover potatoes with a thick layer of grated cheese.
• Crush one clove of garlic over the top of the cheese, spreading out evenly.
• NOTE: If you know how much cheese and garlic you WILL use, just crush the garlic and mix it with the cheese to make spreading easier.
• Continue to do this 3-4 times depending on how deep your oven dish is.
• End up with a cheese and garlic layer to finish, not potatoes.
• Mix milk and egg together and pour over the top of the cheese.
• Bake at 180º C (350º F)until potatoes are soft and cheese topping is browned off
• Cooking time will vary depending on number of layers and thickness of potato slices.
• VARIATION: adding meat of your choice to this with the cheese/garlic layer, would make this a great main dish.
• If other ingredients are added, you may have to double the egg/milk mixture, and adjust the cooking time.

Steps:

• In a small bowl, whisk eggs. Stir in the potatoes, onion, bread crumbs, salt and pepper. Pour into a greased 1-qt. baking dish., Bake, uncovered, at 350° for 30 minutes or until potatoes are tender. Top with cheese and bacon. Bake 5-7 minutes longer or until cheese is melted.

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:

• Cook potatoes in boiling salted water for 8-10 minutes or until tender; drain and set aside. In a large bowl, combine the next 10 ingredients and 1 cup of Swiss cheese; mix well. Fold in the potatoes. Spoon into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Top with cheddar and remaining Swiss; sprinkle with paprika. Let stand 5 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• To prepare the cheese sauce, melt butter in a medium saucepan over medium heat. Whisk in flour, garlic powder, salt, and pepper. Mix in milk, and stir constantly until thickened. Mix in Cheddar cheese and Swiss cheese, and continue to stir until smooth. Reduce heat to low.
• Layer potatoes in the bottom of the prepared baking dish. Layer onion and ham over potatoes. Top with cauliflower. Cover with the cheese sauce.
• Bake covered 1 hour in the preheated oven. Remove cover, sprinkle with crushed cornflakes, and continue baking 10 minutes, until vegetables are tender and surface is bubbly and lightly browned. Allow to cool about 10 minutes before serving.

Steps:

• Preheat oven 350 degrees Fahrenheit.
• Melt butter and blend in flour; add milk cooking until slightly thickened (can be done in Microwave).
• Add shredded cheese and brie until melted.
• Butter pan and layer 1/2 the potatoes, onions, bacon bits, and sauce then add next layer. (You can do more layers if you want ending with sauce.).
• Bake for 1 hour until tender.

Steps:

• Preheat oven to 350 degrees F.
• Mix all of the casserole ingredients together.
• Put into a large baking dish.
• Mix cheese nips and 1/4 cup melted butter together.
• Spread on top of casserole.
• Bake for 45 minutes.