Potato Crap Oamc Recipes

Steps:

• ASSEMBLY DIRECTIONS:.
• Thaw the potatoes just slightly and break them apart well.
• Mix the onion, sour cream, cream of chicken soup and cheddar cheese.
• Stir in half of the potatoes and mix well.
• Stir in remaining potatoes.
• In another bowl or pan, melt the butter.
• Stir the cornflakes into the melted butter.
• FREEZING AND COOKING:.
• Place the potatoe mixture in freezer bags.
• Label and freeze.
• Place corn flake/butter mixture into a small freezer bag or container.
• Attach to the potato mixture.
• TO SERVE:.
• Thaw potatoes and crumb topping.
• Put into a sprayed or greased 9x13 pan and top with the crumb mixture.
• Bake at 350 degrees for 1 hour.

Steps:

• Casserole:.
• Preheat Oven To 350.
• Put all casserole ingredients in LARGE mixing bowl. (I use my Kitchen Aid mixer for this one because I don't wait for my hash browns to thaw so it's really hard to mix without it lol) I also suggest if you have a shield for your kitchen aid bowl that you use it, if not place your hands around the top sides of the bowl because it will get messy until it starts getting mixed up a bit. Mix well.
• Put in 13X9 baking dish. Set aside.
• Topping:.
• Crumble up enough potato chips into melted butter to cover entire top of casserole.
• Spread chip mixture on top of casserole evenly.
• Bake in preheated 350 degree oven for 1 hour.

Steps:

• Preheat the oven to 400 degrees F.
• Cut any larger potatoes in half so they are all roughly the same size. Put into a saucepan and cover with cold water. Bring to the boil and gently simmer until fork tender, 10 to 12 minutes. Drain well using a colander.
• Tip the potatoes out onto a baking sheet and press each one down in the middle with a potato masher or your thumb to crush it. (Let cool slightly before crushing if using your thumb.)
• Drizzle the olive oil over and sprinkle with a couple pinches of salt and pepper. Gently toss each potato in the seasoning.
• Bake the potatoes, flipping them halfway through, until crispy and golden, 35 to 40 minutes. Serve with the Lemon Dill Mayo.
• Add the mayonnaise, dill, lemon juice and a pinch of salt to a medium bowl. Mix well to combine.

Steps:

• Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label and freeze.
• To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350°. Uncover and top with shredded Cheddar cheese. Return to oven until cheese is melted.

Steps:

• Mix together in order of ingredients.
• Split the ingredients into two servable crocks.
• Freeze.
• Allow to thaw about 4-5 hours Serve in a dish with crock in middle surrounded by potato chips.
• Enjoy!

Steps:

• Cook potatoes in salted water.
• Add potatoes, cream cheese, sour cream and mash until fluffy.
• Add onion powder.
• Spread in buttered 9x13-inch pan.
• Refrigerate of freeze until needed.
• When ready to use, drizzle melted butter over the top. Bake for 1 hour at 350°F.

Steps:

• 1. Add all ingredients except evaporated milk & chicken broth into a gallon freezer bag.
• Add evaporated milk to a quart sized bag & add (or tape/adhere) to the gallon bag.
• Freeze. Thaw overnight, cook on low for 8 hours or until carrots & potatoes are soft. Stir in evaporated milk & crack lid. Cook 15 minutes or until heated through.

Steps:

• Cook tator tots according to package.
• fry hamburger, drain, and add taco seasoning, cheese onion and green chilies.
• Heat tortillas in microwave for easier rolling. cover half of tortilla with a layer of meat top with tator tots and roll up. Place on plate and top with salsa and sour cream and any other south of the border topping you can think of.
• Enjoy.
• TO FREEZE: place rolled up burritos in to a freezer bag and freeze. I actually place 3 to 4 burritos in regular storage bags and them place into a zippered freezer bag. I can get about 9 to 12 burritos per freezer bag. I can take out on storage bag for supper and keep the rest in the freezer.