Easy Potato And Corn Casserole Recipes

Steps:

• In a large bowl, mash potatoes until smooth. Add butter, salt, pepper and enough milk to make a soft mashed potato consistency. Stir in 2/3 cup cheese, ham, onion and green pepper. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with remaining cheese.

Steps:

• In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in the hash browns. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 325° for 45-50 minutes or until heated through.

Steps:

• Preheat oven to 350 degrees.
• Peel the potatoes and cut them into quarters.
• Put the potatoes in a pan and just cover them with cold water. Add salt.
• Bring to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork.
• Mash potatoes with a potato masher or use an electric mixer on low. Don't try and get the potatoes to be lump free, as that is part of what makes them good.
• Season potatoes with salt and pepper to taste.
• Grease the bottom of a 9x13 pan.
• Pour well drained corn into the pan (make sure the corn is REALLY well drained there will be too much liquid. I press on the corn with a clean kitchen towel or paper towels to sop up the extra liquid).
• Cover the corn with the mashed potatoes.
• Sprinkle the top of the mashed potatoes with cheese.
• Bake for 20 minutes and serve with a serving spoon.

Steps:

• Place peeled and sliced potatoes in a greased 11x7x2 baking dish.
• Pour cream corn over potatoes.
• Dot with butter.
• Season with salt and pepper to taste. Add tiny amount of milk to each of the corners.
• Bake in 350* oven for 1 to 1 1/2 hours or until potatoes are tender.

Steps:

• Combine potatoes, melted butter, salt and pepper.
• Add onion, soup, sour cream and cheese; mix well.
• Put in 9x13-inch casserole dish.
• Top with topping mixture.
• Bake at 350° for 45 minutes.

Steps:

• Crumble beef into a shallow 2-qt. microwave-safe dish. Sprinkle with salt and pepper. Layer with onion, potatoes and corn. Dot with butter. Cover and microwave on high for 9-10 minutes; stir. , Cover and heat 7-9 minutes longer or until meat is no longer pink and potatoes are tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cut the kernels from the corn cobs. Mix corn and eggs together in a bowl until smooth; add milk, sugar, salt, and pepper and mix well. Transfer mixture to the prepared baking dish and dot with butter.
• Bake in the preheated oven until bubbling, about 1 hour.

Steps:

• Cut the Velveeta into 1 inch cubes.
• Add all ingredients except half the french fried onions into a 3 quart casserole dish; mix well.
• Cook at 350°F for 35 minutes.
• Sprinkle with the remaining onions for the last five minutes of cooking time.

Steps:

• Brown ground beef, adding Worcestershire sauce to taste. Drain and place in bottom of a 2 qt casserole dish.
• While meat is cooking, peel potatoes, cut into small pieces and boil till soft. Drain potatoes; add butter, sour cream and cream cheese. Mash well, okay if lumpy.
• Pour can of drained corn over top of meat, spread evenly. Pour can of tomato soup over corn, spread evenly. Top soup with potatoes, spread evenly. Top potatoes with cheddar cheese, spread evenly.
• Cover and bake at 350 degrees F for 1 hour or until cheese is bubbly and golden brown.

Steps:

• In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
• Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
• Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion in butter until tender. Stir in flour, garlic, salt and pepper until blended; gradually add milk. Stir in potatoes. Bring to a boil. Reduce heat; cook and stir until potatoes are crisp-tender, 8-10 minutes., Stir in corn and cream-style corn. Transfer to an 8-in. square baking dish coated with cooking spray., In a small bowl, combine bread crumbs and butter; sprinkle over potatoes. Bake until golden brown and potatoes are tender, 45-50 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium-high heat, place the turkey and saute for 5 to 10 minutes, or until browned.
• Place the sliced potatoes in the bottom of a lightly greased 2-quart casserole dish, cover with butter and season with salt and pepper to taste. Then layer the cream-style corn over the potatoes, top with the browned turkey meat, and then top with the tomato soup.
• Cover and bake at 350 degrees F (175 degrees C) for 60 minutes.

Steps:

• In a large saucepan, melt butter and add flour and salt. Stir until well blended.
• Slowly add milk, stirring until thickened.
• Stir in Wocestershire sauce, potatoes, ham and corn.
• Pour mixture into a 1 1/2 quart baking dish and sprinkle top with Cheddar.
• Bake at 350 for 40 minutes.