Potato Casserole Iv Recipes

Steps:

• Mix together sweet potatoes, white sugar, 1/2 cup butter or margarine, milk, eggs, and vanilla. Spread into a greased 9 x 13 inch baking dish.
• Mix together 1/3 cup melted butter or margarine, pecans, brown sugar, and flour. Spoon on top of sweet potato mixture.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 x 2 inch baking dish with nonstick pan coating or grease lightly with solid shortening.
• Cut baked potatoes into 1 inch cubes. Place half in a prepared baking dish; sprinkle half of the salt, pepper and bacon. Top with half of the sour cream & cheese.
• Repeat layers.
• Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted (It usually takes 30 minutes for me. Also, you can cover with foil if the cheese starts to brown too quickly).
• Sprinkle with chopped green onions to garnish.

Steps:

• Place potatoes on a baking sheet and poke holes in two sides with a fork.
• Coat potatoes with olive oil, and sprinkle with salt and pepper.
• Bake for at 425°F (220°C) for 45 minutes.
• Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
• Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
• Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
• Repeat for a second layer.
• Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
• Sprinkle with chives.
• Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Combine first 7 ingredients in a bowl, and stir well.
• Spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray.
• Combine 1/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal.
• Stir in the chopped pecans, and sprinkle over sweet potato mixture. Bake at 350 degrees for 30 minutes.

Steps:

• Preheat oven to 425°F with rack in middle.
• Peel potatoes and thinly slice (about 1/16 inch thick), then toss with butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread evenly in a 2-quart shallow baking dish and add broth. Cover tightly with foil and bake 30 minutes. Uncover and bake until top is well-browned and most of stock is absorbed, 30 to 35 minutes more.