Instant Potato Casserole Recipes

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.

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.

Steps:

• Set a 6-quart or large Instant Pot to sauté on high. Once hot, add the oil, butter and sausage. Cook, breaking up the sausage with a wooden spoon, until no longer pink, about 5 minutes. Stir in the onion and potatoes and cook for another 2 minutes. Add the spinach, salt, pepper and crushed red pepper flakes, cooking until the spinach as wilted. Turn the machine off and transfer the mixture to a greased 7-inch round baking dish; set aside.
• Clean out the inner bowl and return to the Instant Pot. Insert a metal trivet or wire rack and pour in the water.
• In a large bowl, whisk together the eggs and milk until smooth. Pour into the baking dish over the sausage and vegetable mixture, stirring slightly to evenly incorporate. Sprinkle the top with the shredded cheese and place the dish in the Instant Pot. Lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 30 minutes, and allow to natural release for 10 minutes before manually releasing any residual steam inside.
• Carefully open the lid, remove the baking dish and garnish with chives before serving.
• Note: You can brown the top of the casserole by placing under the broiler until golden brown before serving.

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.

Steps:

• Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Add water to the pot. Place sweet potatoes onto the rack. Close and lock the lid. Select high pressure function and set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove sweet potatoes and steam rack. Drain water and return sweet potatoes to the pot.
• Add butter, raspberry-chipotle sauce, cream, brown sugar, pumpkin pie spice, and salt to the pot with the sweet potatoes. Mash using a potato masher or stick blender.
• Melt butter in a skillet over medium heat. Add pecans, chipotle powder, and cinnamon. Cook, stirring frequently, about 1 1/2 minutes. Serve on top of sweet potatoes.

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.