Harvest Potato Casserole Recipes

Steps:

• Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour., Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. , In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). , Bake, uncovered, at 350° for 45-50 minutes or until bubbly.

Steps:

• Place potatoes and bay leaves in a large kettle; cover with water.
• Bring to a boil.
• Reduce heat; cover and simmer for 25-30 minutes or until tender.
• Remove from heat; cool to room temperature.
• Place potatoes in the freezer for 1 hour and do not drain cooking water.
• Drain potatoes; peel and grate.
• Place in a greased 9x13" baking dish.
• Drizzle with butter, sprinkle with salt and pepper; toss to coat.
• Combine the sour cream, soup, 1 cup cheese, and onions; spread over potatoes.
• Sprinkle with remaining cheese; top with cornflakes.
• Bake uncovered at 350 degrees for 45-50 minutes until bubbly.

Steps:

• Preheat oven to 400°F.
• Grease 4 quart shallow baking dish.
• Layer one third potatoes.
• One third salt and pepper.
• Half the peppers and tomato slices and herbs.
• Repeat layers ending with potatoes on top.
• Rest of the salt and pepper.
• Drizzle with 1/4 cup Olive oil.
• Bake 1 hour or until potatoes are tender and top is light brown.
• Sprinkle with cheese, bake 5 minute more.
• Let sit 10 minutes before serving.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the onion, tomatoes, Worcestershire sauce and salt. Transfer to a greased 3-qt. baking dish., Layer with the potatoes, flour, corn, lima beans and green pepper. Cover and bake at 375° for 45 minutes. Sprinkle with cheese. Bake, uncovered, for 30 minutes or until bubbly.

Steps:

• Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour.
• Drain potatoes; peel and grate. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. Combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly.

Steps:

• Place the potatoes, carrots, garlic and tarragon in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash the vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended. , Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325° for 25-30 minutes or until a thermometer reads 160°.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine Cheddar cheese, cream of chicken soup, sour cream, 1/2 cup melted butter, and onions in a large bowl. Gently fold in hash browns and spread out in the prepared baking dish. Cover evenly with crushed corn flakes and drizzle with 2 tablespoons melted butter.
• Bake in the preheated oven for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butternut squash and sweet potatoes cut-side down on the baking sheet.
• Bake in the preheated oven until softened, about 30 minutes. Cool until easily handled, 5 to 10 minutes. Scoop flesh out of the skins; place in a 9x13-inch casserole dish.
• Bring water and salt to a boil in a small saucepan. Stir in couscous; simmer over medium-high heat until couscous is soft, about 5 minutes. Drain excess water.
• Stir couscous, sausage, green bell pepper, and green onion into the casserole dish. Sprinkle mozzarella cheese on top. Cover casserole dish tightly with aluminum foil.
• Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

Steps:

• Heat oven to 400 degrees F.
• Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
• Bake 20 min. or until heated through.

Steps:

• Preheat oven to 350° (usually this dish is getting baked alongside a roast or chicken, and it will be fine at 325° or 375°, too).
• Shred the carrots and potatoes in a food processor; squeeze the potatoes and discard the extra liquid.
• Toss the potatoes, carrots, onion, dill, salt and pepper together and place it in the bottom of a greased/buttered, small baking dish.
• Dot the top of the veggies with the butter pats, pushing some butter bits down into the potatoes.
• Drizzle the cream/milk over the top, and bake one hour.
• NOTE: Cover with foil if the dish starts to get overly brown.

Steps:

• Preheat oven to 350 degrees.
• Spray 13 x 9 pan with cooking spray.
• Mix all ingredients together except topping ingredients in a large bowl.
• Spoon into pan.
• In a small bowl mix topping ingredients.
• Sprinkle over potato mixture.
• Bake for 45 minutes or until golden brown and bubbly.

Steps:

• Preheat oven to 400°F.
• Spray a 9-13 casserole with non-stick spray.
• Clean and prepare the potatoes and veggies, dumping them into a bowl large enough to hold them all.
• Wash and peel the yellow peel off a large lemon and add to a food processor with the juice from the lemon (being careful to remove bitter seeds), garlic cloves, Italian seasoning, salt, pepper, Worcestershire sauce and olive oil. Process til the lemon peel almost disappears, about 3 minutes. LASTLY, add the red pepper flakes and stir in -- don't process the pepper seeds.
• Pour the lemon garlic mixture over the veggies and toss til everything is well coated. Pour out into the prepared baking dish. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking).
• Bake, uncovered, for a total of 35-40 minutes til the everything is golden and the potatoes are fork tender. If adding cherry tomatoes, put them in half way through the baking process and toss through with a wooden spoon. Sprinkle with parmagiano cheese and serve.