LOADED BAKED POTATO CASSEROLE
This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
- Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
- Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
- Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
- Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.
SHRIMP AND DICED POTATO CASSEROLE
Ready, Set, Cook! Special Edition Contest Entry: This recipe is a kind of surf and turf, blending the earthiness of potatoes with the ocean tang of shrimp. It is adapted from elements of shrimp croquettes of Fannie Farmer, with a Red Pepper sauce borrowed from Jacques Pepin, modified by adding sun dried tomatoes.
Provided by johnniZanni
Categories Potato
Time 2h35m
Yield 1 8 X 12, 4 serving(s)
Number Of Ingredients 22
Steps:
- Put the sun dried tomatoes in a bowl with 1 cup of hot water. Let them sit for 30 minutes to plump and soften.
- Zest and juice the lemons and finely chop the cilantro.
- Cut the frozen shrimp into ½ inch pieces. Combine in a bowl with lemon juice, zest and cilantro. Cover with plastic wrap and set in a bowl of hot water to thaw while marinating. Stir occasionally.
- Over a hot stove burner roast the red bell peppers until the skins are blackened. Wrap in plastic wrap and let cool.
- To make the cream sauce, melt the butter or ghee in a heavy bottomed sauce pan. Add the flour and stir until flour is cooked, but not brown, about 2 minutes. Add the hot milk, stirring constantly.Bring the cream sauce to a boil. Add salt and pepper to taste and grate nutmeg into sauce. Simmer for 2 -3 minutes until sauce thickens.
- Thoroughly drain the shrimp and reserve the marinade. Combine the Simply Potatoes Diced Potatoes with Onions, the marinated shrimp, salt, cayenne pepper, and cream sauce. Mix well. Cover with plastic wrap and refrigerate until chilled.
- Preheat oven to 350°F.
- Peel the peppers and remove the seeds and ribs. Roughly chop the peppers and the tomatoes and put in a food processor. Process until smooth. Add the liquid the tomatoes were soaked in along with ¼ cup of the reserved marinade and season with salt, pepper and red pepper flakes. Let boil to thicken the sauce. Remove from heat and add the butter. Swirl to melt and incorporate. Adjust seasoning to taste. Keep warm until needed for service.
- Oil an 8" X 12" casserole and fill with the shrimp and potato mixture. Coat with Panko bread crumbs.
- Bake on the middle rack at 350°F for 45 minutes. Broil for 3 minutes to toast bread crumbs. Serve on a warm platter in a ring of Roasted Red Pepper/Sundried Tomato Sauce. Garnish with a few leaves of cilantro.
Nutrition Facts : Calories 464.7, Fat 15.3, SaturatedFat 7.7, Cholesterol 174.3, Sodium 1736.6, Carbohydrate 54.6, Fiber 4.6, Sugar 7.8, Protein 26.6
SHRIMP-AND-GRITS CASSEROLE
A comforting meal of shrimp and grits packed into one casserole dish. Enjoy with a side of hot sauce if you want an extra kick.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan.
- Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps.
- Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.
- Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar.
- Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.
BAKED SHRIMP AND POTATOES
Make and share this Baked Shrimp and Potatoes recipe from Food.com.
Provided by Espresso Life
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Mix all ingredients and place in a large baking dish.
- Cover with foil and bake 45 minutes to 1 hour, until potatoes are tender.
Nutrition Facts : Calories 314.2, Fat 25.2, SaturatedFat 11.1, Cholesterol 104.5, Sodium 365.2, Carbohydrate 12.6, Fiber 1.4, Sugar 1.2, Protein 10.4
DICED POTATO CASSEROLE WITH VEGETABLES
You can use any kind of vegetables for this casserole, whatever you have in your fridge - zucchini, broccoli, tomatoes. Don't dice the vegetables too small, all the vegetables should be about the same size.
Provided by Toi
Categories Fruits and Vegetables Vegetables Squash
Time 52m
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.
- Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.
- Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.
- Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.
Nutrition Facts : Calories 587.3 calories, Carbohydrate 50.9 g, Cholesterol 88.8 mg, Fat 31.2 g, Fiber 6.4 g, Protein 27.8 g, SaturatedFat 18.3 g, Sodium 833.5 mg, Sugar 8.3 g
INCREDIBLE POTATO CASSEROLE
This recipe has been in the family for years and is always a huge hit. The potatoes can be substituted for frozen hash browns making it really easy to prepare and still tastes great.
Provided by Jenn Harmon Jones
Categories Side Dish Potato Side Dish Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.
- Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl.
- Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour mixture into casserole dish.
- In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole.
- Bake in a preheated oven 45 minutes.
Nutrition Facts : Calories 462.1 calories, Carbohydrate 38.6 g, Cholesterol 70.4 mg, Fat 30.1 g, Fiber 3.7 g, Protein 11.4 g, SaturatedFat 18 g, Sodium 516.6 mg, Sugar 2.6 g
SWEET POTATO & SHRIMP CASSEROLE
Enjoy a shrimp casserole filled with big flavor from sweet potatoes and asiago Romano alfredo sauce. Sweet Potato & Shrimp Casserole is sure to please.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Combine ingredients.
- Spoon into 11x7-inch baking dish sprayed with cooking spray.
- Bake 20 to 25 min. or until casserole is heated through and top is lightly browned.
Nutrition Facts : Calories 200, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 165 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
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