Cheesy in cream, there is nothing else like mashed potato casserole. Mashed potatoes have never tasted better than they do in this delicious side dish! Every Christmas gathering requires this mashed potato casserole, which is perfect for anyone who enjoys traditional mashed potatoes. This is a wonderfully tasty, creamy, and delicious cheesy potato casserole that makes me think of twice-baked potatoes. Ingredients:
- 5 pounds of potatoes, peeled and cubed;
- 1 cup of sour cream;
- 1/2 cup of butter;
- 8 ounces of cream cheese;
- 1/2 cup of milk;
- 2 teaspoons of garlic salt (with parsley flakes);
- pepper to taste;
- 12 slices of cooked bacon;
- 2 cups of cheddar cheese; divided; and half a cup of parmesan cheese;
- Green onions for garnish.
Instructions
- Cube the potatoes after peeling them.
- Put them in the pot, then fill it with water until it just covers the potatoes. Bring to a rolling boil. After it has reached a boil, lower the heat to a simmer and continue cooking for another 18 to 20 minutes.
- After draining the water, mash the potatoes with a spoon or a masher. After the sour cream, butter, cream cheese, and milk have been thoroughly blended, add the remaining ingredients. Add salt and pepper. Mix in one-fourth of the bacon, one cup of cheddar cheese, and one tablespoon of parmesan cheese. Combine thoroughly.
- Place with a spoon in a 9x13 pan that has been lightly oiled. Add the last of the cheddar cheese and the last of the bacon on the top.
- Bake for 20-25 minutes at 350 degrees. Add some green onions as a garnish, and savor every bite!
potato casserole
One of my go-to recipes for a side dish is this loaded baked potato casserole, and I hope you enjoy it! The preparation is a breeze, and the result is delicious. Ingredients:
- russet potatoes, six, large
- 4 ounces of unsalted butter
- Cream cheese, 4 ounces
- sour cream, 2/3 cup
- 1/2 cup milk
- 1/2 tsp. of garlic powder
- Pepper and salt
- Cheddar cheese, two cups
- Bacon, 1 1/2 cups
- Green onions, 1/4 cup
Instruction:
- Turn your oven's temperature up to 375 degrees. Spray a casserole dish measuring 9x13 with nonstick cooking spray and get it ready.
- After being washed, peeled, and diced, the potatoes should be placed in a big pot. Cover the potatoes with water, and cook them until they are fork-tender.
- After draining the potatoes, carefully insert them back into the saucepan, which should now be empty. Butter, cream cheese, sour cream, and milk should be folded in carefully.
- At the very end, stir in some garlic powder, salt, and pepper, along with one cup of crumbled bacon and one and a half cups of shredded cheese. Pour this into the casserole dish that you have just prepared.
- Place the remaining cheese and bacon on top of the potatoes and serve. Bake for 25-30 minutes.
- After removing the casserole from the oven, sprinkle some green onions over the top, and then serve.
potato hamburger casserole
My grandmother used to make this potato casserole with hamburger to feed my picky cousins and me. Both children and adults like it greatly. Ingredients:
- 1 pound of lean beef
- 3 cups of potatoes, thinly cut and peeled
- 1 condensed cream of mushroom soup (10.75 ounces) can
- 1/2 cup minced onion
- 1/4 cup milk, freshly ground pepper, to taste, and salt to taste
- Shredded Cheddar cheese in a cup.
Instruction: Step 1 Set the temperature in the oven to 350 degrees F. (175 degrees C). Step 2 Brown the ground beef in a medium skillet over medium heat, then drain off any excess grease. Step 3 Put the cream of mushroom soup, onion, and milk into a medium mixing bowl. Season with salt and pepper, to taste, and mix well. Step 4 In a baking dish that is 11 inches wide and 7 inches deep, put the meat, potatoes, and soup mixture in alternating layers. Bake for one to one and a half hours in an oven that has been prepared, or until the potatoes are cooked. Add more shredded Cheddar cheese on top, then return to the oven for a few more minutes. 
potato ham casserole
It's common knowledge that ham and cheese go well together, and this recipe for ham and potato casserole is just further evidence that these flavors are meant to be enjoyed together. This delicious ham and potato bake is the perfect solution for when you need a quick and easy evening meal or are looking for a way to use up some leftovers in a tasty way. 1 Because it has only five ingredients and ten minutes of preparation time, our straightforward recipe may easily fit into your hectic schedule. Additionally, it satisfies all of your demands for comfort food in a single dish. Ingredients:
- O'Brien potatoes, 4 cups, frozen, with onions and peppers (from 28-oz bag)
- 1 1/2 cups of cubed, 3/4-inch ham
- a single cup of grated Colby-Monterey Jack cheese (4 oz)
- 1 can (10 3/4 oz) condensed chicken soup with cream
- A half-cup of sour cream
Instruction:
- Pre-heat the oven to 375 degrees. Spray a glass baking dish that is 8 inches square and holds 2 quarts with cooking spray.
- Combine all of the ingredients in a large basin, then transfer them to the baking dish.
- Bake for 50 to 55 minutes, or until bubbling and heated all the way through. Let stand 5 minutes before serving.
Tip 1: To complete the dinner, serve this casserole with a side of vegetables. Tip 2: Fill your baking dish with water until it is full using a liquid measuring cup to make sure it can handle 2 quarts (8 cups). You'll need enough space so that the casserole doesn't fill the dish. Tip 3: To keep food from clinging to the sides of your glass baking dish, apply cooking spray or butter. Tip 4: It's crucial to keep in mind that cooked ham can be stored for 5 to 7 days in the refrigerator or 1 to 2 months in the freezer when utilizing leftover ham from this recipe. Any leftovers should be marked to ensure freshness. 
potato egg casserole
You will need the following ingredients to create this simple egg and potato breakfast casserole. Ingredients:
- oil and onion
- peppers, green
- You can also use sweet potatoes in place of russet potatoes for a distinct flavor.
- Eggs with salt and pepper; feel free to beat in 1/4 to 1/2 cup of milk for a softer and creamier texture.
- You can omit the cheddar cheese entirely, or you can add a bit for a cheesier version.
Instruction:
- Turn the oven temperature up to 350 degrees F. Prepare a casserole dish with a square shape that measures 9 inches and then set it aside.
- In a large skillet, heat butter over medium heat. After the onions have been sautéed for one minute, add the green peppers, potatoes, one-half teaspoon each of salt and black pepper, and continue to sauté for an additional four minutes, or until the onions have become soft and tender.
- Transfer the vegetable mixture to the casserole dish that has been prepared, and smooth it out evenly.
- In a basin of suitable size, whisk together the eggs with the remainder of the salt and pepper. The egg mixture should be distributed evenly over the veggies in the casserole dish. To finish, dot the dish with some cheddar cheese (optional).
- Bake for 35 to 40 minutes, or until the eggs are firm and cooked through.
One of the aspects of this dish that I appreciate the most is the fact that it may be prepared in advance. When you get up in the morning, there is nothing more satisfying than being able to quickly throw an egg casserole into the oven. Why does my potato egg casserole runny? The texture of baked egg dishes often suffers throughout the cooking process, becoming either overly rubbery or too watery. This is especially true when vegetables with a high moisture content or meats with a high density are included in the mixture. Before baking, lightly drying out the potatoes and veggies by sautéing them is an effective way to concentrate the flavors of the dish.