INCREDIBLE POTATO CASSEROLE
This recipe has been in the family for years and is always a huge hit. The potatoes can be substituted for frozen hash browns making it really easy to prepare and still tastes great.
Provided by Jenn Harmon Jones
Categories Side Dish Potato Side Dish Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.
- Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl.
- Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour mixture into casserole dish.
- In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole.
- Bake in a preheated oven 45 minutes.
Nutrition Facts : Calories 462.1 calories, Carbohydrate 38.6 g, Cholesterol 70.4 mg, Fat 30.1 g, Fiber 3.7 g, Protein 11.4 g, SaturatedFat 18 g, Sodium 516.6 mg, Sugar 2.6 g
HAMBURGER POTATO CASSEROLE
This is a recipe that my Grandmother used to keep me and my finicky cousins well fed! It is very kid friendly, and adults like it too!
Provided by GRAVYCLAN
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium skillet over medium heat, brown the ground beef; drain fat.
- In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
- Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 17.1 g, Cholesterol 83.3 mg, Fat 26.9 g, Fiber 1 g, Protein 22.1 g, SaturatedFat 12.2 g, Sodium 538.3 mg, Sugar 4 g
HUNGARIAN POTATO AND EGG CASSEROLE
Steps:
- Place the potatoes in a large pot, and add enough cold, lightly salted water to cover by 2 inches. Bring to a boil over high heat. Cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch rounds.
- Place a medium sauté pan over medium heat. Add vegetable oil, and heat until shimmering. Add onions, and sauté until soft and almost caramelized, about 25 minutes; lower heat if they begin to brown too quickly.
- Place the eggs in a large pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the eggs, and cut into 1/3-inch rounds.
- Preheat the oven to 350 degrees. Generously coat the inside of a 1 to 1 1/2 quart baking dish with the butter. Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs. Season with salt and pepper and a light sprinkling of paprika. Spread with half the sour cream. Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper. Spread with remaining sour cream, and sprinkle with paprika.
- Cover the baking dish, and place in the center rack of the oven. Bake for 45 minutes. If desired, serve with a green salad.
HUNGARIAN LAYERED POTATO CASSEROLE
Make and share this Hungarian Layered Potato Casserole recipe from Food.com.
Provided by windhorse23
Categories Hungarian
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Drop potatoes in their skins in water to cover, adding 1 tablespoons salt. Cook potatoes until tender. Then peel and slice.
- Peel and slice hard boiled eggs.
- Butter a glass casserole dish well. Arrange a layer of sliced potatoes neatly on the bottom (about 1/3 of the potatoes). Season with salt.
- Melt the butter and sprinkle a little on top of the potatoes.
- Cover this with a layer of ham slices and top with another layer of potatoes (about half of what's left).
- Again sprinkle with salt and drizzle with butter.
- Arrange egg slices and then sausage slices on top. Finish with a final layer of potatoes.
- Pour any remaining butter on top. Spread sour cream over all and sprinkle with paprika. Bake 30 minutes.
Nutrition Facts : Calories 558.4, Fat 35.9, SaturatedFat 18.9, Cholesterol 300.6, Sodium 2625, Carbohydrate 39.3, Fiber 5.9, Sugar 3.5, Protein 20.6
HUNGARIAN POTATO AND EGG CASSEROLE
This is another one of those comfort foods that takes me back to my Hungarian father. For Passover, use matzah meal instead of bread crumbs. I actually make it with matzah meal all year round.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Do not peel or slice the potatoes.
- You will be cooking them whole.
- Heat salted water (1/2 teaspoons salt to 1 cup water) to boiling.
- Add potatoes.
- Heat to boiling.
- Reduce heat.
- Cover and cook until tender.
- Test with a fork or a knife for tenderness.
- Drain and cool slightly.
- Cook onion in oil until tender.
- Mix onion, oil, sour cream, salt and pepper.
- Peel potatoes and cut into 1/4 inch slices.
- Gently mix potatoes and sour cream mixture.
- Arange half the potatoes in greased 10 x 6 x 1 1/2 inch baking dish or 1 1/2 quart casserole.
- Arrange eggs on top and add remaining potatoes.
- Sprinkle with bread crumbs and paprika.
- Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes.
- Garnish with snipped parsley if desired.
HUNGARIAN EGG AND POTATO CASSEROLE
This is one of a number of Kramer family Hungarian recipes that Magda had when she was growing up and which the Mutch family has since adopted. Not wanting to exactly duplicate Magda's version, this is my version. It must be good since Magda asked for seconds.
Provided by Springbok
Categories Hungarian
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add unpeeled potatoes and cook until tender but still firm - about 15 minutes. Drain, cool, peel and cut in 1/4 inch slices.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let stand in hot water for about 15 minutes. Remove from water, cool, peel and slice.
- In another saucepan sauté onion in oil until translucent and add margarine, sour cream, salt and pepper.
- In a casserole dish layer potatoes and eggs, pouring a small amount of the sauce on each layer. Ensure that the first and last layers are potatoes.
- Sprinkle cheese on top of the casserole followed by breadcrumbs and paprika.
- Bake in preheated oven for 30 minutes.
HUNGARIAN POTATOES
This recipe is an adoptee from the RecipeZaar account. It's a nice, simple potato casserole; very satisfying. Next time I make it, I will toss the potatoes with most of the butter, rather than leaving the butter in the bottom of the casserole. I will also drizzle the top with some butter (the breadcrumbs don't seem to brown, otherwise). I hope you like it!
Provided by Aunt Cookie
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour melted butter in a casserole.
- In a medium bowl, combine eggs, sour cream, salt and pepper and mix well.
- Layer in casserole half of the potatoes, green onions, sour cream mixture and bread crumbs.
- Repeat a second layer of each.
- Sprinkle with paprika.
- Bake in 350 F for 30 minutes.
Nutrition Facts : Calories 884, Fat 54.2, SaturatedFat 31.6, Cholesterol 323.6, Sodium 1377.3, Carbohydrate 81.7, Fiber 8.6, Sugar 5.2, Protein 20.5
HUNGARIAN NOODLE CASSEROLE
Make and share this Hungarian Noodle Casserole recipe from Food.com.
Provided by morgainegeiser
Categories Hungarian
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Lightly oil a 7 X 11 inch baking pan or spray with a nonstick cooking spray.
- Cook noodles according to package directions. Drain.
- While noodles are cooking, heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic. Cook, stirring frequently, until onion begins to brown, about 10 minutes. Remove from heat.
- In a large bowl, combine cottage cheese, yogurt, paprika, salt, pepper and onion powder. Mix well. Add onion mixture and cooked noodles. Mix until well combined. Spoon mixture into prepared casserole. Press noodles down gently with the back of a spoon.
- Sprinkle with paprika.
- Cover and bake 25 minutes. Uncover and bake 5 minutes more.
Nutrition Facts : Calories 154.1, Fat 3.7, SaturatedFat 1.3, Cholesterol 14, Sodium 345.8, Carbohydrate 19.5, Fiber 2.2, Sugar 5.4, Protein 11.3
HOLIDAY HAM AND POTATO CASSEROLE
I'm showing you how to serve an amazing holiday meal to a crowd using only 1 pound of ham, which is one way to go if the budget is a little tight. Or, if you do end up serving a whole ham, this recipe is perfect for the leftovers.
Provided by Chef John
Categories Potato Casseroles
Time 2h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
- Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
- Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
- Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
- Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
- Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.
Nutrition Facts : Calories 765.4 calories, Carbohydrate 56.2 g, Cholesterol 163.2 mg, Fat 49.2 g, Fiber 3.9 g, Protein 27 g, SaturatedFat 27.9 g, Sodium 1328.5 mg
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