MASHED POTATO CASSEROLE
I've shared this recipe many times with relatives and friends, just as my sister-in-law shared it with me. It can be prepared up to two days in advance.-Margaret Lindberg, Richland, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender. Drain; place potatoes in a large bowl. Add the cream cheese, sour cream, milk, onion, garlic salt and salt; beat until blended., Transfer to a greased 2-qt. baking dish. Drizzle with butter; sprinkle with paprika. Cover and bake at 350° for 30-35 minutes or until heated through.
Nutrition Facts :
LOADED MASHED POTATO CASSEROLE
Family-favorite mashed potatoes are loaded up with bacon, cheese and green onions. Even better than this irresistible side dish? You can make it ahead of time and bake it just before serving.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In 4-quart saucepan, make both potatoes pouches as directed.
- Reserve 1 cup cheese, 3 tablespoons bacon and 1/4 cup green onions for topping. Stir cream cheese, remaining Cheddar cheese, bacon, green onions and pepper into potatoes. Spoon mixture into baking dish; sprinkle with reserved 1 cup Cheddar cheese. Bake 15 to 20 minutes or until heated through and top is slightly puffed and golden brown.
- Garnish with reserved crumbled bacon and green onions.
Nutrition Facts : Calories 400, Carbohydrate 24 g, Cholesterol 75 mg, Fat 4, Fiber 1 g, Protein 12 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 3 g, TransFat 1 g
EASY MASHED POTATO CASSEROLE
Mmm! Cheesy garlic mashed potatoes you can make ahead.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 14
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In 10-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 2 to3 minutes, stirring occasionally. Remove from heat; set aside.
- In 3-quart saucepan, heat water, half-and-half and butter to boiling; remove from heat. Stir in both pouches of potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
- Spoon 2 cups of the potatoes into casserole; top with half of the onion mixture and 3/4 cup of the cheese. Spoon another 2 cups potatoes over cheese; carefully spread to cover. Sprinkle evenly with remaining onion mixture. Top with remaining potatoes; carefully spread to cover. Sprinkle with remaining 3/4 cup cheese.
- Bake uncovered about 30 minutes or until hot.
Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 0 g
EASY MASHED POTATO CASSEROLE
Great for preparing beforehand and then an easy 35-minute bake when company comes over.
Provided by Dawnsigkap
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
- 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 20 minutes.
- Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
- Bake, uncovered, until cheese is bubbly, about 35 minutes.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 59.9 g, Cholesterol 40.7 mg, Fat 15.2 g, Fiber 7.4 g, Protein 10.2 g, SaturatedFat 9.4 g, Sodium 315.5 mg, Sugar 2.7 g
MAKE AHEAD MASHED POTATO CASSEROLE
Make and share this Make Ahead Mashed Potato Casserole recipe from Food.com.
Provided by Derf2440
Categories Potato
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy.
- Drain and let cool slightly, peel.
- With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.
- Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.
- Transfer to 8 inch (2 L) baking dish, smooth top.
- Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.
INSTANT POTATO CASSEROLE
A simple and quick recipe using instant mashed potatoes that tastes like the real thing. I will add a touch more liquid or cream cheese to these next time, as they were just a tad bit dry on the top. I got this recipe from a friend.
Provided by lazyme
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare 6 servings mashed potatoes according to the package directions, omitting butter.
- Add cream cheese, egg, parsley and onion; mix well.
- Place in buttered casserole.
- Dot with butter.
- Sprinkle with paprika to taste.
- Bake in preheated 400-degree oven for 30 minutes until heated through.
- May be prepared a day ahead.
Nutrition Facts : Calories 308.3, Fat 7.5, SaturatedFat 4, Cholesterol 51.8, Sodium 140.9, Carbohydrate 54, Fiber 4.4, Sugar 3, Protein 7.7
INSTANT MASHED POTATO CASSEROLE
Simple and quick recipe using instant mashed potatoes that tastes like the real thing. I add a touch more liquid or cream cheese to these, as they are a tad bit dry on top.
Provided by tuttifrutti1
Categories Mashed Potatoes
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Prepare 6 serving size mashed potatoes according to the package directions, omitting the butter.
- 2. Add cream cheese, egg, parsley and onion, mix well.
- 3. Place in buttered casserole.
- 4. Dot wit butter.
- 5 Sprinkle with paprika to taste.
- 6. Bake in preheated 400 degree oven for 30 minutes until heated through.
- 7. May be prepared a day ahead.
Nutrition Facts : Calories 376.6, Fat 15.2, SaturatedFat 8.9, Cholesterol 72.2, Sodium 208.7, Carbohydrate 54, Fiber 4.4, Sugar 3, Protein 7.8
INSTANT MASHED POTATO, HAM AND CHEESE CASSEROLE
Oh my gosh, this is the cheapest, quickest and tastiest main dish ever. We have this at least once a week. I like to brown my ham in butter before adding to casserole. It just makes the ham a little crisp. You will not be disappointed.
Provided by Parkers Mom
Categories Ham
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine water, salt, butter, garlic powder and parsley flakes and heat to a boil.
- Remove from heat.
- Add cold milk.
- Stir instant potato flakes gently and stir until smooth.
- Pour instant potatoes into well greased casserole dish.
- Top potatoes with Virginia Baked Deli Ham (I like to brown my ham in butter in a skillet before adding to casserole; just makes ham crisp. I only do this if I have time. Just as good without browning the ham -- ).
- Top Ham with shredded cheese.
- Broil 4-6 inches from heat for 60 seconds or until golden brown.
CHANTILLY MASHED POTATO CASSEROLE
The addition of whipped cream into mashed potatoes is what makes them Chantilly mashed potatoes. I was skeptical, but this was one of the most outstanding alternative mashed potato recipes I've ever had. With a light and luxurious texture, it's a perfect side dish for any holiday or special occasion.
Provided by Chef John
Categories Mashed Potatoes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- Place potatoes into a pot, cover with fresh, cold water by 2 inches, and add 2 tablespoons kosher salt. Set heat to high and bring to a boil. Reduce heat to medium and simmer until tender, testing by poking potatoes with a knife. The time will depend on the size of your potatoes but could be between 15 and 20 minutes.
- Remove from the heat and let drain in a colander for 5 to 10 minutes.
- Transfer into a large bowl and mash thoroughly with a potato masher until no lumps remain. Add butter, kosher salt, and Gruyere cheese. Mix and mash until everything has been incorporated.
- Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, and mash until well combined. Taste and adjust for salt.
- Whisk cream in a metal bowl until thick and fairly stiff peaks form, 1 to 2 minutes. Pour 1/2 of the whipped cream onto the potatoes and cut it in with the side of a spatula to lighten the mixture. Repeat with remaining whipped cream but do it carefully to preserve the maximum amount of volume, cutting in until just barely mixed.
- Transfer into a well-buttered casserole dish and distribute gently with a fork. Smooth the top with a spoon if desired. Sprinkle remaining 1/4 cup Parmigiano-Reggiano on top and dust lightly with cayenne.
- Place the baking dish on a pan and bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes.
- Remove from the oven and sprinkle with green onions before serving.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 35.2 g, Cholesterol 70.3 mg, Fat 22.2 g, Fiber 2.4 g, Protein 10.9 g, SaturatedFat 13.7 g, Sodium 210.5 mg
GROUND BEEF AND MASHED POTATO CASSEROLE
A quick and economical crowd pleaser! Hearty and filling with an added extra benefit of veggies hidden in the midst of kid-pleasing, yummy mashed potatoes, ground meat, and mounds of melted cheddar cheese! Great for get-togethers, pot-luck luncheons/ dinners, for sports crowds, or even for kids who are not big veggie-eaters! Nice for busy cooks who like easy-to-reheat leftovers that taste better the next day!
Provided by Francine Perretta
Categories Ground Beef Casserole
Time 1h10m
Yield 8
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add yellow onion, bell peppers, celery, and 1/2 of the green onion; saute until vegetables are soft, about 5 minutes. Add garlic, tomato sauce, 1/2 of the parsley, paprika, garlic powder, onion powder, red pepper flakes, meat tenderizer, salt, and pepper; cook until fragrant, about 1 minute. Stir in Worcestershire sauce and browning sauce. Drain oil and remove from the heat.
- Line the prepared baking dish with refrigerated biscuits; divide them evenly and spread out to cover the pan, overlapping if necessary. Spread drained ground beef mixture evenly on top of the biscuits. Spread diced tomatoes over the beef, then evenly scatter frozen vegetables. Spread mashed potatoes over the top, and sprinkle with remaining green onions, Cheddar cheese, and remaining parsley. Cover with foil.
- Bake in the preheated oven for 25 to 30 minutes. Remove foil and bake until cheese is golden and melted, another 5 minutes. Serve immediately.
Nutrition Facts : Calories 540.8 calories, Carbohydrate 45.5 g, Cholesterol 81.6 mg, Fat 26.7 g, Fiber 5 g, Protein 29.3 g, SaturatedFat 12.1 g, Sodium 1025.5 mg, Sugar 6.5 g
NANI'S MASHED POTATO CASSEROLE
I got this recipe from my ex-wife's mother. People absolutely beg her to make this for family dinners and potlucks. It's so simple, she'll often just give them the recipe. The only thing bad about this recipe is there are never any leftovers. You can use as much or as little cheese as you like, but we like to cover the entire thing with a healthy layer of cheese.
Provided by Daniel Holloway
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir water, butter, minced onion, parsley, salt, and thyme together in a saucepan; bring to a boil. Remove from heat and stir in milk. Mix in potato flakes, add sour cream, and beat until fluffy. Pour potato mixture into a casserole dish and sprinkle Cheddar cheese over the top.
- Bake until cheese is melted and bubbling, 15 to 20 minutes.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 11.7 g, Cholesterol 30.2 mg, Fat 11.1 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 322.4 mg, Sugar 1.5 g
INSTANT POT SWEET POTATO CASSEROLE
A great sweet potato casserole that you can make without all of the hassle of the original and without having to turn on your oven. It's like a side dish meets dessert!
Provided by Jonathan Melendez
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cut the potatoes into large chunks and place them in a 6-quart or larger Instant Pot. Add the water and then lock the lid, making sure the pressure valve is set to seal. Cook on high pressure for 8 minutes. Allow the pressure to release naturally for 10 minutes before manually removing the residual pressure.
- Meanwhile, to make the topping, in a bowl, combine the pecans, marshmallows, sugar, butter, cinnamon and salt; set aside.
- Carefully open the lid and mash with a potato masher until smooth. In a medium bow, whisk together the butter, heavy cream, maple syrup, vanilla, egg and spices. Pour into the potatoes and stir until combined. Press the sauté function on low and cook, stirring often, until bubbling, about 3 to 5 minutes. Turn off the machine and sprinkle the topping over the top of the potatoes. Serve immediately.
Nutrition Facts : Calories 714, Fat 34.4, SaturatedFat 14.3, Cholesterol 89.8, Sodium 226, Carbohydrate 98.1, Fiber 11.2, Sugar 44.1, Protein 8.1
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