Cheesy Potatoes Ii Food

CHEESY POTATOES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the hashbrowns, soup and sour cream. Mix well and pour into 4 quart casserole dish.
• Top with cubed cheese and butter; bake for 30 minutes or until all cheese is melted and hot.

CHEESY POTATO CASSEROLE

Steps:

• Heat oven to 350°F.
• Mix sour cream, soup and pepper in large bowl until blended. Add potatoes, cheese and onions; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Combine remaining ingredients; sprinkle over potato mixture.
• Bake 45 to 50 min. or until hot and bubbly.

CHEESY POTATOES

Steps:

• Heat oven to 350°F.
• Mix soup and sour cream in large bowl until blended. Add potatoes and cheese; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Combine cracker crumbs and butter; sprinkle over potato mixture.
• Bake 50 min. or until heated through.

CHEESY POTATO CASSEROLE

Steps:

• Heat oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot.
• Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes.
• Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times.
• Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. Let rest for 10 minutes before slicing so it can settle.

CHEESY POTATOES

Steps:

• Preheat oven to 350°F and butter a 9×13" baking dish. Set aside. Make sure your potatoes are mostly thawed and drain any excess water.
• In a medium-sized bowl, combine potatoes, sour cream, cream of chicken, green onions (or onion powder), salt, pepper, 1/4 cup melted butter and shredded cheese. Stir until combined. Then spread into the baking dish. Top with extra cheese if desired.
• Top with crushed cornflakes or crumbs. Drizzle remaining melted butter on top. Bake for 30-40 minutes, or until golden brown and bubbling hot. If using cubed potatoes instead of shredded hash browns, bake for about 40 minutes.
• Let rest for 5 minutes before serving. Then enjoy while warm!

CHEESY POTATO SOUP II

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
• Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
• In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

COMFORTING CHEESY POTATOES

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

CREAMY CHEESE & POTATO BAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
• Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

CHEESY POTATOES

Steps:

• Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
• Place the cubed potatoes, butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion powder and 1 cup of cheddar cheese in a bowl. Stir to combine.
• Spoon the potato mixture into the prepared pan.
• Sprinkle the remaining 1 1/2 cups of cheese over the potato layer.
• Bake for 40-45 minutes or until top is golden brown. Sprinkle with parsley if desired, then serve.

CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9x13 glass baking dish and set aside.
• In a very large bowl, whisk together the melted butter and cream of onion soup. Then whisk in the sour cream, 8 oz (2 cups) of the shredded extra sharp cheddar cheese and the salt and pepper.
• Fold in the diced hash brown potatoes.
• Spread the potato mixture evenly into the prepared baking dish. Top with the remaining 1 cup of shredded cheddar cheese.
• Then top the cheese layer evenly with the crushed potato chips.
• Cover the dish with foil and bake for 45 - 50 minutes.
• Remove the foil and continue baking until the cheesy top of the casserole is bubbly, about 15 minutes more. Remove and allow to set for about 5 minutes before serving.

CHEESY POTATOES

Steps:

• Place potatoes in a medium saucepan and cover with water. Add about a teaspoon of salt. Bring to a boil and simmer until just tender, but still a little firm.
• Drain potatoes and place in a greased 2-quart baking dish.
• Melt butter over medium heat in a medium saucepan. Sprinkle flour into pan. Stir and cook 1 minute.
• Gradually whisk in the milk. Bring to a boil and simmer until thickened.
• Stir in seasoned salt, pepper, and garlic powder.
• Remove from heat. Add Velveeta and stir until melted. Pour sauce over potatoes.
• Sprinkle cheddar cheese on top. Bake in a 350 degrees for 25 minutes.

MOM'S FAMOUS CHEESY POTATO CASSEROLE

Steps:

• Pull the hash browns out of the freezer, and spread them on a cookie sheet and set aside on the counter.
• Preheat the oven to 350°.
• In a large bowl, combine the cream of mushroom soup, sour cream, shredded cheese, salt and pepper. Stirring until completely incorporated.
• Add the thawed hash browns and stir to cover all of the hash browns equally.
• Pour the mixture into a 8x8 or 9x13 pan. Top with cornflakes, if desired. Cover with foil.
• Bake at 350° for 45-60 min (8x8 pan) or 30-45 min (9x13 pan). Bake with the foil on for the first half of the baking time, remove the foil for the second half.
• Serve immediately.

CHEESY POTATO RECIPE

Steps:

• Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
• In a large bowl mix together the sour cream, cream of chicken soup, and shredded cheddar cheese. Set aside.
• Pour the potatoes into the bottom of the baking dish. Top with the sour cream mixture. Bake uncovered for 30 minutes.
• Pull the casserole out of the oven and top with corn flakes. Pour the melted butter over the top. Bake for another 30 minutes uncovered.
• Serve and enjoy.

CHEESY POTATO CASSEROLE

Steps:

• Preheat the oven to 375˚. Heat a medium skillet over medium heat. Add 2 tablespoons of butter, then add the onion. Cook for 5 minutes, then add the garlic. Cook until the onion are slightly softened, about 2 minutes more. Transfer to a plate and let cool slightly.
• In a large mixing bowl, combine the sour cream, cream of chicken soup, cheddar, hash brown potatoes and the onion mixture. Transfer to a greased three-quart casserole dish. Cover the casserole and bake for 45 minutes.
• Meanwhile, place the remaining 6 tablespoons of butter in a small bowl. Cover and microwave for 45 to 60 seconds until melted. Mix in the breadcrumbs and parsley.
• Top the casserole with the breadcrumb mixture and return to the oven, uncovered, for another 25 to 30 minutes, until the top is golden brown and the casserole is bubbly all over.

CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees.
• Boil potatoes in skins; peel and grate.
• Heat ¼ cup butter with cream of chicken soup over medium heat.
• Blend sour cream, onions and cheese into soup until cheese is melted
• Stir in potatoes.
• Place in buttered 9x13 inch baking dish.
• Sprinkle with salt and pepper.
• Bake for 45 minutes.

CHEESY POTATOES

Steps:

• If your potatoes are large, cut them in half crosswise. Place scrubbed potatoes in a large pot and add enough cold water to cover. Bring to boil over high heat. Reduce heat and keep at a low boil for 15 minutes. Drain and set aside until just cool enough to handle (easier to peel while still warm).
• Meanwhile, preheat oven to 350˚F. Butter a 13 x 9-inch baking dish.
• Peel partially boiled potatoes with the help of a paring knife, most of the peel should slide off easily. Shred potatoes by hand or with a food processor fitted with the shredding disc. If using a food processor, empty the bowl at least once as you go to prevent the potato peels from compressing together. Transfer to a large bowl.
• Melt butter in a small sauce pan. Add green onions, salt and pepper; stir to combine. Remove from heat.
• In a medium bowl combine sour cream and butter mixture, stirring until smooth. Add cheese and stir to combine.
• Add cheese mixture to shredded potatoes. With a wooden spoon or rubber spatula, stir thoroughly until cheese mixture is evenly distributed, coating each potato shred. Transfer mixture to prepared baking dish, spreading with a spoon or spatula to an even layer.
• Bake 45-50 minutes until bubbly with lightly browned edges. Serve.

CHEESY POTATOES

Steps:

• 1. Thaw out shredded hash browns. Preheat oven to 350 degrees. Gather all ingredients.
• 2. Melt 1/2 cup of butter in pan and remove from stove. Add your seasonings to butter and stir. Add your celery soup, green chilies, sour cream and cheese.
• 3. In a large bowl add your hash browns and butter mixture together; stir until combined.
• 4. Mix together well and pour into a 9 X 13" baking dish. Spread out evenly.
• 5. Melt the remainder 1/4 cup butter with your crushed corn flakes and sprinkle over the cheesy potato mixture. Bake at 350 degrees uncovered for 50 minutes. Remove from oven and serve immediately.
• 6. 4-4-21 -- Easter Day Celebration
• 7. 6-23-13 Made this for our BBQ Cookout for Father's Day. Cooked it in the oven and then scooped it into my tri-cooker. It worked out well that way.

MY MOM'S CHEESY POTATOES

Steps:

• Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with nonstick spray. To thaw the potatoes, I just stick the bags in the fridge overnight. Be sure to drain any liquid from thawing.
• Melt the butter in a large bowl - you can do this in the microwave or on the stovetop. Let it cool slightly.
• Whisk the sour cream and the soup into the melted butter until combined. Add a big pinch of salt and pepper. You can also add a sprinkle of dried parsley if you wish.
• Fold in the thawed potatoes. Fold and stir until the potatoes are completely incorporated and evenly distributed.
• Spread the mixture in the baking dish. Top with the grated cheddar. At this point, you can stick the dish (covered) in the fridge until you're ready to bake, or you can bake right away.
• If baking right away, sprinkle the top with the crushed potato chips.
• Bake for 60 minutes. Let stand for 10 to 15 minutes before serving. Scoop to serve!
• This freezes great! Once you spread the mixture in the baking dish, seal it tightly with plastic wrap and foil, then freeze. To bake, let it thaw completely, then top with the cheddar and potato chips.
• Leftovers of this are also delicious - maybe even better than when it's freshly made!

EASY CHEESY POTATOES (FUNERAL POTATOES)

Steps:

• In a large bowl, combine thawed hash brown potatoes, chopped onion, cream of chicken soup, sour cream, shredded cheese, the 1/2 cup melted butter, salt, and pepper. Stir together until well combined.
• Spoon mixture into a lightly greased 9x13-inch baking dish.
• In a small bowl, combine crushed Corn Flakes and the 1/4 melted butter. Toss to coat all the Corn Flakes in butter. Sprinkle evenly over potato mixture.
• Bake at 350℉ for 45 minutes, until heated through and bubbly around the edges.
• For make-ahead prep, assemble potato mixture and refrigerate, leaving off the Corn Flakes topping. At baking time, remove from refrigerator and allow to stand at room temperature for 30 minutes before baking. Top with Corn Flakes topping just before baking, and increase baking time a few minutes, if needed.

CHEESY POTATO BAKE

Steps:

• Preheat oven to 190C/fan 170C/gas 5.
• Peel the potatoes, slice thinly, rinse under cold water.
• Choose a pan large enough for all of the ingredients, then add the creme fraiche, bay leaf, pinch of salt, ground pepper and nutmeg. Bring to the boil, then reduce to a simmer. Add the drained potatoes and simmer for 5 minutes.
• Rub the base and sides of a large gratin dish with the garlic before adding the potato mixture, then smoothing the surface.
• Finally add the Gruyere and bake for about 1 hour. Check that the potatoes are cooked through then serve hot.

EASY CHEESY POTATOES

Steps:

• Preheat oven to 375˚F and grease a 9x13 inch baking dish.
• If using fresh potatoes, place in a saucepan with cold water. Simmer 12-14 minutes or until fork tender. Drain and allow to cool slightly.
• Melt butter, add sour cream, soup, onion and 1 ½ cups cheese.
• Toss in the potatoes (or frozen hash brown potatoes) and combine. Spread into a prepared baking dish.
• Top with remaining cheese and bake for 28-30 minutes or until browned and bubbly.