Moms Potato Casserole Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Steps:

• Preheat oven to 375°. In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook until tender, about 15 minutes. Drain. , In a large skillet, saute ham, green pepper and onion in 3 tablespoons butter until tender. Add the potato mixture. Transfer to a greased 1-1/2-qt. baking dish. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. , Pour over ham mixture. Sprinkle with bread crumbs. Bake until heated through, 25-30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix potatoes, mozzarella cheese, sour cream, cream of chicken soup, butter, onion, salt, and black pepper together in a casserole dish.
• Bake in preheated oven until hot throughout and bubbly on top, about 30 minutes.

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 50 min. 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:

• Drain the sweet potatoes, reserving 1/2 cup of the juice.
• Put the potatoes and reserved juice in a mixer and mix until well mashed.
• Add the condensed milk and a few shakes of cinnamon and nutmeg (about four each, or whatever you like). Mix well.
• Pour into a greased casserole dish.
• Bake at 350 degrees for half an hour or until heated through.
• Cover top with marshmallowes.
• Return to oven for five to ten minutes, or until marshmallows are brown and crispy on top.

Steps:

• Preheat oven to 350 degrees. Spray 9x13-inch casserole dish with non-stick spray, set aside. Place one stick of butter and chopped onion in microwave safe bowl. Microwave on high until onions are soft. Remove from microwave and let cool slightly.
• In a large bowl, combine cooled onion mixture, chicken soup, sour cream, cheddar cheese, and salt and pepper to taste. Mix well. Add frozen hash browns and mix well again. Spoon into prepared pan and smooth top.
• In a large microwave safe bowl, melt remaining butter and toss with corn flakes. Spoon flakes on top of potato mixture. Place casserole in oven and bake for 45 minutes at 350 degrees. Enjoy!

Steps:

• Preheat oven to 350°.
• Place a pot of water on the stove and bring the water to a boil.
• Peel and chop the potatoes into 1 inch cubes. Once the water is boiling put your potatoes in for 10 to 15 minutes or until the potatoes are soft.
• Place potatoes in a large bowl; add sugar, sweet and condensed milk, 3 tablespoons of melted butter, 1/2 teaspoon salt, and vanilla.
• Beat with a mixer at medium speed until smooth. Add eggs; beat well.
• Pour potato mixture into a 13 x 9 inch baking pan coated with cooking spray.
• To prepare topping, combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter.
• Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top.
• Bake at 350° for 25 minutes or just until golden.
• Preheat broiler (remove casserole from oven).
• Broil casserole 45 seconds or until topping is bubbly. Let stand a little bit before serving.