Potluck Potato Casserole Recipes

Steps:

• 1. Defrost potatoes. Combine in large mixing bowl with 1/2 cup butter, salt and pepper. Add onion, soup, sour cream, and cheese. Blend thoroughly. Pour into buttered casserole. Cover with crumbs. Bake at 350 degrees for 45 minutes.
• 2. NOTE: This can be prepared the day before, or if you want to serve only half the recipe, use 2 smaller dishes and freeze one. When frozen, remove from freezer 20 minutes before baking Add crumbs just before baking.

Steps:

• Combine first 6 ingredients in an ungreased 9x13 inch casserole dish.
• Heat butter and milk together and pour over mixture in pan.
• Sprinkle top with cornflakes crumbs.
• Bake uncovered at 375 for 40-45 mins, or until lightly browned and bubbly.
• ENJOY!

Steps:

• Preheat oven to 350°F.
• Combine first 10 ingredients in a large bowl; spread evenly into a 13x9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.
• Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.

Steps:

• Preheat oven to 350 & coat a 13" x 9" baking dish with cooking spray.
• Mix first 10 ingredients in a large bowl. Spread in baking dish.
• Sprinkle crushed cornflakes over top and bake for 1 hour.
• Sprinkle with chopped parsley then serve.

Steps:

• Preheat oven to 350°F.
• Thaw potatoes in a colander to drain any liquid. Once thawed, put into a large mixing bowl.
• Add diced onions, 1/2 cup butter, can of soup, sour cream, pimientos, seasonings, and grated cheese blending thoroughly.
• Grease a 9 x 13 inch pan and spread potato mixture into pan.
• In a small bowl, mix crushed Cornflakes and the other 1/2 cup butter together until well blended. Sprinkle evenly over potato mixture.
• Bake for 45 minutes to 1 hour until an instant read thermometer registers at least 145°F in the center of the casserole.
• Optional: To make this more of a main dish, add 2 cups diced ham, chicken, or other protein.

Steps:

• Preheat the oven to 350°.
• Grease a large roasting pan.
• In very large bowl, combine thawed potatoes, onions, garlic and pepper with your hands, tossing until well combined.
• Mix in the smaller amount of all the cheeses and taste.
• Add more cheeses or pepper as desired.
• Pack mixture into roasting pan, pour half and half over top and sprinkle top with more freshly ground black pepper.
• Bake, uncovered, for at least 1 hour--up to 2 hours if you like them more browned like I do.
• Halfway through the baking, stir from the bottom up to get the browned bits mixed throughout.
• Only stir once though.
• If they start browning too fast and potatoes aren't cooked enough, cover with foil until done.

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, in a large skillet, saute onions and celery in butter for 6-8 minutes or until tender. Stir in seasonings; set aside., Drain potatoes; mash in a large bowl. Stir in stuffing cubes. Stir in the vegetable mixture and enough broth to reach desired moistness., Transfer to two greased shallow 2-qt. baking dishes (dishes will be full). Cover and bake at 350° for 30-35 minutes or until heated through. This dressing is best served as a side dish, rather than stuffed into poultry.